Recipe of Perfect Korean Chrysanthemum Greens Salad

Hey everyone, I hope you are having an amazing day. Today I will show you how to prepare a distinctive dish, Korean Chrysanthemum Greens Salad. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Korean Chrysanthemum Greens Salad Recipe. Simple delicious Korean Lettuce Salad that goes well with any Korean meal. My Korean dressing recipe works great with other greens too!

You can cook Korean Chrysanthemum Greens Salad using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Korean Chrysanthemum Greens Salad

1. You need 1/2 bag of Chrysanthemum greens.
2. It’s 1 of leaf Chinese cabbage (optional).
3. Take 1 of ● Umeboshi.
4. Prepare 1/2 small of can ● Canned tuna.
5. Take 1 tbsp of ● Sesame oil.
6. Prepare 1 tsp of ● Vinegar.
7. Prepare 1/2 tsp of ● Soy sauce.
8. It’s 1 of Salt, pepper.
9. You need 6 of sheets Nori seaweed.
10. Prepare 1 tsp of Ground sesame seeds.

See photos and learn about Korean recipes that use Chrysanthemum greens (Ssukgat) from Maangchi.com.Korean Acorn Jelly Salad (도토리묵 무침, DoToRiMuk MuChim)The trick to preparing chrysanthemum greens is to not overcook them.Chrysanthemum leaves, botanically classified as Chrysanthemum coronarium, are the greens of the annual plant, Garland chrysanthemum, and are members of the Asteraceae family.

Korean Chrysanthemum Greens Salad step by step

1. Cut the chrysanthemum greens up into 5 cm long pieces, put into a bowl of cold water to crisp. Drain well. Add some finely shredded Chinese cabbage to make it more voluminous..
2. Take the stone out of the umeboshi plum, and chop it up into a paste. Do this on top of a piece of plastic wrap to keep your cutting board clean and to make it easy to transfer. Combine with the ● ingredients..
3. Pour the combined dressing over the chrysanthemum greens..
4. Right before serving, scatter the ripped up nori seaweed and sesame seeds and mix very well. Adjust the seasoning with salt and pepper and serve..

What goes in Korean Green Salad.Use your choice of mixed greens.I used a mix of butterhead lettuce, baby spinach, arugula (rocket), baby swiss chard, oak lettuce, and a few.

Also known as a Crown daisy, Chop Suey greens, Tong Hao in China, Shingiku in Japan, and Tan O in Vietnam.Excellent raw, young chrysanthemum greens are also a great addition to soups and the Japanese hot pot, shabu shabu.Do not leave the dressed salad for more than an hour, or the greens will start to wilt.See photos and learn about Korean recipes that use Chrysanthemum greens (Ssukgat) from Maangchi.com.Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the daisy family.