Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, korean chrysanthemum greens salad. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Korean Chrysanthemum Greens Salad is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Korean Chrysanthemum Greens Salad is something that I have loved my entire life.
See photos and learn about Korean recipes that use Chrysanthemum greens (Ssukgat) from Maangchi.com. Simple delicious Korean Lettuce Salad that goes well with any Korean meal. My Korean dressing recipe works great with other greens too!
To begin with this particular recipe, we must prepare a few ingredients. You can have korean chrysanthemum greens salad using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Korean Chrysanthemum Greens Salad:
- Prepare 1/2 bag Chrysanthemum greens
- Make ready 1 leaf Chinese cabbage (optional)
- Get 1 ● Umeboshi
- Make ready 1/2 small can ● Canned tuna
- Get 1 tbsp ● Sesame oil
- Take 1 tsp ● Vinegar
- Make ready 1/2 tsp ● Soy sauce
- Prepare 1 Salt, pepper
- Prepare 6 sheets Nori seaweed
- Get 1 tsp Ground sesame seeds
In China, the leaves are commonly used in soups. Sprinkle the chrysanthemum flower petals over soups and salads as a garnish, or add the young leaves to a green salad. 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.
Steps to make Korean Chrysanthemum Greens Salad:
- 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.
- 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.
- Pour the combined dressing over the chrysanthemum greens.
- 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.
Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the daisy family. It is native to the Mediterranean region. Chrysanthemum greens, miso, & tofu make for a delicious departure from the well-known spinach dish. Perhaps this is because it's easy to make, or because it stands in as the token 'salad' amidst a sea of sushi - regardless, it's easy to find and easy to enjoy. Green onions, also known as scallions, are called pa (파) in Korean.
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