Korean 'Mindeulle' Namul
Korean 'Mindeulle' Namul is a traditional side dish made from blanched and seasoned dandelion greens, a popular spring foraged vegetable in Korea. The greens are typically seasoned with a mixture of soy sauce, sesame oil, garlic, and sometimes a touch of chili or vinegar, creating a savory, slightly bitter, and nutty flavor profile. It is commonly served as a banchan (side dish) alongside rice and other dishes.
🍽️ Nutrition at a glance
This dish is low in calories, fat, and carbohydrates, but provides a good amount of plant-based protein and dietary fiber. It is rich in vitamins A, C, and K, as well as minerals like iron and calcium, making it a nutrient-dense addition to a meal.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 3.5 g |
| Carbs | 6 g |
| Fat | 1.5 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 350 mg |
| Vitamin A | 3000 IU |
| Vitamin C | 25 mg |
| Vitamin K | 200 mcg |
| Iron | 2.5 mg |
| Calcium | 150 mg |
| Potassium | 350 mg |
| Manganese | 0.4 mg |
| Magnesium | 40 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, dandelion greens are considered a 'wild' or 'mountain' vegetable (namul) in Korea, often foraged in spring and associated with health and vitality. Nutritionally, dandelion greens are known for their high antioxidant content and potential digestive benefits, making this dish both a traditional and healthful choice.
