Mindeulle, or dandelion greens, are a familiar sight in Korean markets during spring, prized for their slightly bitter, peppery bite and their reputed liver-cleansing benefits. This salad turns those greens into a light, refreshing side dish, balancing their bitterness with a tangy, savory-sweet dressing made from soy sauce, lemon juice, and sugar.
The addition of beet and orange zest is what makes this version special — the beet lends a pop of color and earthy sweetness, while the shredded orange peel adds a fragrant citrus note that cuts through the greens’ bitterness. It’s a dish often served in the warmer months as a palate-cleansing banchan alongside heavier main dishes.
This is a great recipe for anyone curious about incorporating more wild or foraged-style greens into their diet, and it comes together quickly with minimal cooking — just some slicing, soaking, and mixing.
Ingredients
- Dandelion greens (mindeulle) 40g (about 1 cup, loosely packed)
- Beet 5g (1 tsp, shredded)
- Orange (peel only) 40g (about 1/5 of an orange)
- Soy sauce 20g (1⅓ tbsp)
- Chopped red chili pepper 10g (1 pepper)
- Lemon juice 60g (4 tbsp)
- Sugar 6g (1 tsp)
Instructions
- Mix the soy sauce, lemon juice, sugar, and chopped red chili pepper together to make the dressing.
- Cut the dandelion greens into 4×4cm (about 1.5×1.5 inch) pieces, and cut the beet into thin strips; soak the beet strips in water to remove excess color.
- Wash the orange and peel off just the zest, then cut it into thin strips. Toss the dandelion greens, beet, and orange zest together, arrange on a plate, and serve with the dressing on the side.
Tips & Variations
Finding dandelion greens: Look for mindeulle at Korean grocery stores, especially in spring; if unavailable, young arugula, mustard greens, or chicory can substitute for a similar bitter bite.
- Soaking the beet in water helps prevent it from bleeding too much color onto the other ingredients — don’t skip this step.
- Orange zest only: Be careful to peel just the colored skin, avoiding the bitter white pith underneath.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- This salad is best dressed just before serving so the greens stay crisp.
Nutrition
- Calories: 53.9 kcal
- Carbohydrates: 10.9 g
- Protein: 2.4 g
- Fat: 0 g
- Sodium: 874.2 mg