Steps to Prepare Speedy Korean Chrysanthemum Greens Salad

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The ingredients needed to make Korean Chrysanthemum Greens Salad:

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

I used a mix of butterhead lettuce, baby spinach, arugula (rocket), baby swiss chard, oak lettuce, and a few. The trick to preparing chrysanthemum greens is to not overcook them. Korean Acorn Jelly Salad (도토리묵 무침, DoToRiMuk MuChim) Chrysanthemum leaves, botanically classified as Chrysanthemum coronarium, are the greens of the annual plant, Garland chrysanthemum, and are members of the Asteraceae family.

Steps to make Korean Chrysanthemum Greens Salad:

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.

Korean Acorn Jelly Salad (도토리묵 무침, DoToRiMuk MuChim) Chrysanthemum leaves, botanically classified as Chrysanthemum coronarium, are the greens of the annual plant, Garland chrysanthemum, and are members of the Asteraceae family. Also known as a Crown daisy, Chop Suey greens, Tong Hao in China, Shingiku in Japan, and Tan O in Vietnam. See photos and learn about Korean recipes that use Chrysanthemum greens (Ssukgat) from Maangchi.com. This list of edible flowers provides a guide to the amazing number of flowers that can be used in salads, drinks, ice cubes and as amazing cake. "Chrysanthemum is one of my favourite salad leaves.

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