Korean dandelion namul
Korean dandelion namul (민들레나물 무침) is a seasoned side dish made from blanched and seasoned young dandelion greens. It typically features tender dandelion leaves tossed with garlic, sesame oil, soy sauce, and sesame seeds, representing a classic Korean banchan (side dish) that highlights foraged spring greens.
🍽️ Nutrition at a glance
This dish is low in calories and carbohydrates, providing a good source of dietary fiber, vitamins A and C, and minerals like potassium and iron. A typical serving contains roughly 40-60 calories, with minimal fat and protein.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 2.5 g |
| Carbs | 6 g |
| Fat | 2 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 350 mg |
| Vitamin A | 5500 IU |
| Vitamin C | 15 mg |
| Vitamin K | 250 mcg |
| Potassium | 350 mg |
| Calcium | 100 mg |
| Iron | 2 mg |
| Magnesium | 25 mg |
| Folate | 45 mcg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Dandelion greens are a prime example of Korean 'mountain herb' (sanchai) cuisine, valued for their slightly bitter, earthy flavor that is balanced by savory seasonings. Nutritionally, they are a powerhouse of antioxidants and have been traditionally used in Korean folk medicine for their diuretic and digestive properties.
