Kim Dae-seok's Dolnamul Salad

Name: Kim Dae-seok's Dolnamul Salad
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 120g dolnamul; 1/2 lemon; 5 strawberries; 1/2 apple; 2 tbsp vinegar (for washing); 3 tbsp extra virgin olive oil; 1 tbsp raw sugar (or sugar); 1 tbsp minced garlic; 1 tbsp vinegar; 1/3 tbsp salt; 1 tbsp whole sesame seeds

A healthy salad made by tossing fresh dolnamul with the tartness of apple and strawberry, and a special olive oil sauce with minced fresh lemon.

15 min Difficulty Easy Salads & light meals

Main ingredients

dolnamullemonstrawberryapple

Ingredients needed 2 servings

120g dolnamul

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dolnamul lemon strawberry apple

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1/2 lemon

5 strawberries

1/2 apple

2 tbsp vinegar (for washing)

3 tbsp extra virgin olive oil

1 tbsp raw sugar (or sugar)

1 tbsp minced garlic

1 tbsp vinegar

1/3 tbsp salt

1 tbsp whole sesame seeds

Recipe

Submerge 120g of dolnamul in water with 2 tablespoons of vinegar and let sit for 5 minutes to sterilize and remove impurities.
After 5 minutes, gently wash the dolnamul under cold running water, pick out any dark leaves at the ends, then drain completely in a colander.
Peel 1/2 lemon and finely mince it so it adds texture to the sauce.
Clean 5 strawberries, remove the stems, and cut them into quarters crosswise.
Remove the core from 1/2 apple and slice thinly (3–4mm thick) to preserve its crunch.
In a bowl, combine the minced lemon pulp, 3 tablespoons olive oil, 1 tablespoon raw sugar, 1 tablespoon minced garlic, 1 tablespoon vinegar, 1/3 tablespoon salt, and 1 tablespoon whole sesame seeds. Mix well to create the lemon sauce. Adjust seasoning with an extra pinch or two of salt if desired.
In a large bowl, combine the drained dolnamul, sliced apple, and strawberries.
Pour the lemon sauce over the mixture and toss gently by hand—just enough to coat—to prevent the dolnamul from developing a strong green taste, then plate and serve.

Soak dolnamul in vinegared water, rinse gently, drain well, and slice the apple and strawberries into bite-sized pieces.
Finely mince lemon pulp and mix with olive oil, minced garlic, salt, and sugar to make a special sauce.
Pour the sauce over the dolnamul and fruit, and toss very lightly to avoid releasing a bitter green taste.

Cooking tips

Treat dolnamul delicately—like a baby—since scrubbing, over-washing, or excessive tossing will intensify its grassy aroma.
A full tablespoon of minced garlic in the sweet-and-sour sauce base adds the savory depth and richness that perfectly suits Korean palates.
When seasoning the sauce, use only salt instead of soy sauce to keep the salad's color bright and clean.

Recommended for

Those who want to awaken their appetite with a light, refreshing salad and fill up on springtime vitality.
Those who want to enjoy seasonal dolnamul in a crisp, invigorating salad.

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lettucetomatoonionfermented anchovy saucemaesil syrup

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Kim Dae-seok's Dolnamul Salad

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Ingredients needed 🛒2 servings