Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, korean chrysanthemum greens salad. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Simple delicious Korean Lettuce Salad that goes well with any Korean meal. My Korean dressing recipe works great with other greens too! This Korean Lettuce Salad is a wonderfully delicious side dish to any grilled meats - especially unseasoned grilled meats.
Korean Chrysanthemum Greens Salad is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Korean Chrysanthemum Greens Salad is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook korean chrysanthemum greens salad using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Korean Chrysanthemum Greens Salad:
- Make ready 1/2 bag Chrysanthemum greens
- Get 1 leaf Chinese cabbage (optional)
- Get 1 ● Umeboshi
- Get 1/2 small can ● Canned tuna
- Make ready 1 tbsp ● Sesame oil
- Make ready 1 tsp ● Vinegar
- Prepare 1/2 tsp ● Soy sauce
- Make ready 1 Salt, pepper
- Make ready 6 sheets Nori seaweed
- Get 1 tsp Ground sesame seeds
One popular way is to simply toss them with sesame oil, gochugaru, and sesame seeds. The trick to preparing chrysanthemum greens is to not overcook them. 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.
Instructions 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.
The Best Korean Salad Recipes on Yummly Nothing adds romance to an autumn stew like a few flower petals sprinkled on top. 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. Categories: easy, side dish, spicy, vegetarian.
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