Sedum sarmentosum

Sedum sarmentosum has succulent, evergreen leaves atop arching, low-lying stems. Yellow flowers with five petals arise on inflorescences during the summer.

Sedum sarmentosum is cultivated as a perennial groundcover in temperate climates. Like most succulents, it is tolerant of drought and full sun conditions. It was commonly planted at graves, where it may persist for decades. In China, it is often cultivated as a trailing plant, hence the name chui pen cao (垂盆草) which means "the herb that trails down the flowerpot".

In Korea, the plant is called dolnamul (돌나물) and is eaten fresh as a namul vegetable. The spicy, sweet, and tangy sauce typically served with dolnamul can be made by mixing gochujang, vinegar (or lemon juice), sugar (or plum syrup), minced garlic, sesame oil, and toasted sesame seeds. Dolnamul is also a common ingredient in bibimbap, as well as Korean-style western food such as dolnamul and roasted fruit salad with yuja dressing.[4]

• 
  Dolnamul and peanut salad
• 
  Dolnamul-muchim, seasoned with gochujang-based sweet and tangy sauce