Dolnamul, or Korean stonecrop, is a small succulent green with a fresh, slightly tangy crunch that Koreans especially love in spring. It’s most often eaten raw, tossed simply with vinegar and gochujang or, as in this recipe, with a lighter, creamier lemon-mayo dressing that lets its delicate texture shine.
This salad is a popular side dish (banchan) served alongside rice and other dishes, particularly when dolnamul is in season and abundant at Korean markets. The tender stonecrop is paired with lightly pan-seared king oyster mushrooms for a satisfying bite, and a quick spicy-tangy lemon mayo sauce ties everything together.
It comes together in well under 20 minutes and makes a refreshing, slightly unusual addition to any Korean meal spread — a nice change from the more familiar seasoned vegetable sides.
Ingredients
- Dolnamul (Korean stonecrop) 90g (about 2 cups)
- Mini king oyster mushrooms 60g (7 pieces)
- Sesame oil, a small amount
- Mayonnaise 10g (2 teaspoons)
- Lemon juice 20g (1⅓ tablespoons)
- Cheongyang chili pepper 5g (1/2 pepper)
- Red chili pepper 5g (1/2 pepper)
- Sesame oil, a small amount
Instructions
- Finely chop the cheongyang chili pepper and red chili pepper, lightly sauté them in sesame oil, then mix the sautéed peppers with mayonnaise and lemon juice to make the sauce.
- Trim the dolnamul and soak it in cold water; heat a pan with sesame oil and pan-fry the king oyster mushrooms until golden brown.
- Drain the dolnamul well, then toss it with the pan-fried king oyster mushrooms and the lemon mayo sauce, and arrange on a plate.
Tips & Variations
Finding dolnamul: Look for fresh stonecrop at Korean grocery stores, especially in spring; it’s sometimes labeled “dolnamul” or “stonecrop greens.” If unavailable, watercress or small-leaf sprouts can offer a somewhat similar fresh crunch, though the flavor won’t be identical.
- Mini king oyster mushrooms can be substituted with regular king oyster mushrooms sliced into smaller pieces.
- Cheongyang chili peppers are a hot Korean variety; substitute with a serrano or another spicy green chili if needed.
- Be sure to drain the dolnamul thoroughly after soaking, otherwise the salad will become watery once dressed.
- Toss the salad just before serving to keep the dolnamul crisp.
Nutrition
- Calories: 235 kcal
- Carbohydrates: 2 g
- Protein: 3 g
- Fat: 24 g
- Sodium: 151 mg