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I made dandelion kimchi once! It was very bitter, but it was fun to harvest for and make.

I like cooking dandelions with heavy amounts of oil, salt, lemon.. The bitterness just wants likeminded loud friends imo. Applying the same logic here, I just got something that's very overpowerlingly fish sauce lol. I think I will use it in cooked, maybe brothy dishes. Then learn and adjust.

Dandelion and ground elder (or whatever is the most common english name) both took me years to like.

That's neat, I'll need to try that when the dandelions pop up here.