Easiest Way to Prepare Super Quick Homemade Korean Chrysanthemum Greens Salad
Hey everyone, it's Jim, welcome to my recipe site. Today, we're going to make a distinctive dish, Recipe of Quick Korean Chrysanthemum Greens Salad. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Korean Chrysanthemum Greens Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean Chrysanthemum Greens Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Korean Chrysanthemum Greens Salad is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few components. You can cook Korean Chrysanthemum Greens Salad using 10 ingredients and 4 steps. Here is how you can achieve it.
I have recently taken to raw chrysanthemum greens and Chinese cabbage, both of which are usually served cooked. I saw a recipe for chrysanthemum greens and octopus with an umeboshi sauce in a magazine, tried it out and loved it! But octopus is expensive, so I came up with this recipe for a refreshing, everyday salad with nori seaweed for flavor. It's great in the summer, but chrysanthemum green leaves are more tender during their peak season, which is winter.
Adjust the seasoning depending on how much chrysanthemum greens you have and the size of the umeboshi plums. I like the dressing better with more sesame oil than vinegar. For the nori, I usually use plain, but you can use flavored or Korean nori seaweed instead. The salad is great when eaten right after mixing, but it's just as good if you leave it for a while and the leaves have wilted. Recipe by emmy129
Ingredients and spices that need to be Take to make Korean Chrysanthemum Greens Salad:
- 1/2 bag Chrysanthemum greens
- 1 leaf Chinese cabbage (optional)
- 1 ● Umeboshi
- 1/2 small can ● Canned tuna
- 1 tbsp ● Sesame oil
- 1 tsp ● Vinegar
- 1/2 tsp ● Soy sauce
- 1 Salt, pepper
- 6 sheets Nori seaweed
- 1 tsp Ground sesame seeds
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.
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