Stonecrop Muchim (seasoned spring stonecrop) recipe - ingredients, nutrition and when to eat it
Spring stonecrop is lightly tossed with a sweet-and-sour gochujang dressing. Its crisp, refreshing flavor brightens the appetite and pairs well with rice at…
Spring stonecrop is lightly tossed with a sweet-and-sour gochujang dressing. Its crisp, refreshing flavor brightens the appetite and pairs well with rice at lunch or dinner.
Side dishes · 10 minutes to cook
Nutrition (per 110g serving): 95.7 kcal · protein 2.4g · carbohydrate 15.1g · fat 3.3g · sodium 372.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stonecrop can develop a grassy smell and wilt quickly if handled roughly, so add the dressing just before serving.
Tips: Drain the washed stonecrop well so the dressing does not become watery.
Tips: If you prefer it chilled, refrigerate the undressed stonecrop briefly before tossing it.
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Ingredients (1 serving)
- Stonecrop — 70 g
- Gochujang (Korean red chili paste) — 1 Tbsp
- Vinegar — 2 tsp
- Plum syrup — 2 tsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp