It is hard to believe that I used to hate this leafy vegetable that is called ‘Shungiku’ (春菊) in Japanese, and it is also known as Edible Chrysanthemum. I absolutely hated it when I was a child, and never tried to eat it until I was in my forties. I love it now. This is a Korean inspired salad of ‘Shungiku’. This recipe is enough for 2 to 4 servings as a side dish, but I can eat it all.
2 to 4 Servings
250g Shungiku (Edible Chrysanthemum)
1/2 to 1 Carrot *cut into thin strips
40g Dry Harusame Noodles (Bean Thread Noodles)
1 clove Garlic *grated
1 tablespoon Toasted Sesame Seeds
1 tablespoon Sesame Oil
1/4 teaspoon Salt
1/4 teaspoon Asian Chicken Bouillon Powder
1 teaspoon Soy Sauce
1/2 teaspoon Rice Vinegar
- Combine all the Sauce ingredients in a mixing bowl.
- Wash Shungiku (Edible Chrysanthemum) and cut to 5cm length. Cut Carrot into thin strips.
- Cook thick parts of Shungiku and Carrot in boiling water for 30 seconds, add soft part of Shungiku, and cook for 30 to 60 seconds. Drain, cool in cold water to stop cooking further, drain well and squeeze to remove excess water.
- Cook Dry Harusame Noodles (Bean Thread Noodles) according to the instruction. Basically cook in boiling water until turns transparent and soft. Drain, cool in cold water, then drain and squeeze to remove excess water. Cut to 5cm length.
- Add the Vegetables and Harusame Noodles to the Sauce, and mix well to combine. Taste it, and add extra Salt OR Soy Sauce if required.