Minduelle Muchim (Dandelion Salad)

Dandelions are not the enemy. We grow dandelion (on purpose) in our small backyard garden plot. Like a lot of other Korean greens we harvest the leaves, cut off the seed stem, and let them continue to grow. The harvest either gets dried for "tea" or turned into a salad.
This version is very rapidly blanched in water at a full boil (30 seconds – no more), then dressed in a soy sauce/rice vinegar/malt syrup/gochugaru dressing.