This Korean poke salad (sallet) side dish is savory, slightly spicy from the red pepper paste (gochujang), and a delicious vegetable option to add to your meal rotations. Poke salad (sallet), or pokeweed, is a nutritious and cheap (or FREE) vegetable after it is prepared properly.
It is currently springtime in the United States, which means it is the perfect time to harvest poke salad (sallet) or pokeweed. This means you can have this nutritious vegetable for cheap, or even free if you are able to harvest on your own property or have a friend that doesn’t mind you foraging on their property. Pokeweed has a finite time that is ideal for harvesting for consumption, so don’t wait too much longer to get your hands on some pokeweed.
If you have not cooked with pokeweed before, please check out our detailed post explaining how to harvest and prepare it prior to consuming or using it in any recipe. Remember, to never eat raw pokeweed! It’s a bit of a time-consuming preparation process, but it’s well worth it knowing you are removing as many toxins as possible. Plus you are also getting a cheap or free nutritious vegetable to add into your meal rotations as well. Our process takes 48 hours, so plan ahead if you don’t have poke salad already prepared and ready to go into a recipe.
Ingredients Needed
- 3 cups poke salad greens* (properly prepared/boiled – see our “how-to” post here, cut into ½” bite-size pieces)
- 1 Tbsp Korean spicy red pepper paste (gochujang)
- 1 tsp Korean fermented soybean paste (doenjang)
- 1 Tbsp soy sauce
- ½ tsp black pepper
- 1 tsp garlic, minced
- ½ tsp white sugar
- 1 tsp Dasida beef soup powder
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
How to make Korean Spicy Poke Salad (Sallet) Side Dish (Muchim)
Our process to prepare raw poke salad (sallet) takes about 48 hours, that’s why we put 48 hours in our prep time estimation on the recipe card. However, if you already have poke salad (sallet) properly prepared and ready to go, this recipe will only take about 5 minutes!
- First, prepare the poke salad properly to remove as much of the toxins as possible. See our detailed post here. This step is very important. NEVER eat poke salad (sallet) greens that have not been properly prepared to remove the toxins.
- Squeeze as much water out of the poke salad as you can. Chop the poke salad into bite-sized pieces.
- Mix all the ingredients except the poke salad (sallet) greens in a large-sized bowl well.
- Add the poke salad (sallet) greens into the large-sized bowl with the sauce mixture and mix together well.
- Enjoy!
Serving Suggestions
We suggest serving this Korean Spicy Poke Salad (Sallet) Side Dish (Muchim) with freshly steamed white rice. You can also serve this with bibimbap, kimchi fried rice, and as a side dish with Korean BBQ.
We hope you enjoy our Korean Spicy Poke Salad (Sallet) Side Dish (Muchim) recipe!
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*If you do not know how to properly harvest and prepare pokeweed to remove the toxins prior to use in any recipe, then please do your own research on the topic first & use it at your own risk. There are a ton of resources and how-to's online with a simple Google search. We have our own how to harvest and prepare pokeweed post here as well. It explains how we prepare pokeweed prior to using it in any recipe. 
Korean Spicy Poke Salad (Sallet) Side Dish (Muchim)
Ingredients
Instructions
Notes
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