Side Dishes

Purslane Geotjeori (Fresh Seasoned Greens)

Name: Purslane Geotjeori (Fresh Seasoned Greens)
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 30 g Purslane (bireum-namul); for brining Salt water (100 g water + 3 g salt); 1.5 g Sand lance fish sauce (kkanari-aekjeot); 1.5 g Soup soy sauce (guk-ganjang); 15 g Water; 1.7 g Gochugaru (Korean chili flakes); 6 g Green plum extract (maesil-aek); 1 g Sesame seeds; 2.5 g Green onion, minced; 1 g Minced garlic

비름나물겉절이

Tender purslane lightly salted and tossed in a seasoning of sand lance sauce, soy sauce, chili flakes and plum extract. Make the seasoning ahead and keep it in the fridge for garlic chives, crown daisy or lettuce; eat young purslane with its stems, and only the tender parts once it gets tough.

🇰🇷 A twist on Baechu Kimchi — see the classic napa cabbage kimchi recipe →

📝 Step-by-Step Instructions

Wash the purslane.

Purslane Geotjeori (Fresh Seasoned Greens) — step 1

Soak it in the salt water to brine lightly.

Purslane Geotjeori (Fresh Seasoned Greens) — step 2

Rinse and drain in a sieve.

Purslane Geotjeori (Fresh Seasoned Greens) — step 3

Mix all the seasoning ingredients.

Purslane Geotjeori (Fresh Seasoned Greens) — step 4

Toss the purslane lightly with the seasoning.

Purslane Geotjeori (Fresh Seasoned Greens) — step 5

Plate and serve.

Purslane Geotjeori (Fresh Seasoned Greens) — step 6

📊 Nutrition Facts (per serving)

29.4Calories (kcal)

2.5 gCarbs

3.6 gProtein

1 gFat

381.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.