Korean Crown Daisy Salad Recipes
SIMPLE TOFU RECIPE WITH CROWN DAISIES (SSUKGAT DUBU MUCHIM)
This traditional type of simple tofu recipe uses fragrant Korean greens like ssukgat (crown daisies), minari (water dropwort/Japanese parsley/Chinese celery) and cham namul (참나물). For those of you who cannot find these Korean herbs, you can substitute water cress or even spinach.
Provided by JinJoo Lee
Time 5m
Number Of Ingredients 9
Steps:
- Boil 4 cups of water and 1/2 tsp salt.
- Rinse crown daisies and remove any thick stems. Tear leaves into palm size pieces.
- Wrap tofu in cheesecloth and extract extra liquid from tofu by wringing with your hands.
- Transfer tofu crumbles to a mixing bowl. Set aside.
- Prepare a cold water bath by filling a large bowl with cold water.
- When water is boiling, quickly blanch crown daisies (ssukgat).
- Cook for 10-15 seconds. Remove immediately and submerge them in cold water bath to stop cooking.
- Drain crown daisies once they are cooled and remove excess water by grabbing a handful and squeezing them in your hands.
- If you feel the crown daisies are too big, cut them into smaller pieces.
- To the bowl with tofu crumbles, add cut crown daisies.
- Add salt, dash of black pepper and sesame oil. Toss and mix. Taste and adjust by adding more salt.
- Sprinkle sesame seeds. If you want more nuttiness, you can crush them between your fingers.
Nutrition Facts : Calories 96 kcal, Carbohydrate 3 g, Protein 9 g, Fat 5 g, Sodium 268 mg, Fiber 1 g, ServingSize 1 serving
KOREAN CUCUMBER SALAD
When I lived in Korea, I was shown this Korean Cucumber salad, made with cucumbers, green onions, and sesame seeds. Goes good with Bulgogi (Korean Barbecued Beef) from this site!!
Provided by Paula Stotts
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
- Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 8.1 g, Fat 7 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 14.5 mg, Sugar 2.6 g
KOREAN CROWN DAISY SALAD
This salad is made with a popular Korean green called crown daisy (sukkgat) also known as chrysanthemum leaves .Crown daisy leaves have a hearty texture but a mild flavor and are eaten throughout Asia and parts of the Mediterranean.The leaves have been used in folk medicine as a tonic for the liver,blood,and intestines and to control anemia and high blood pressure.You could substitute any lettuce or greens of your choice in this recipe.I find that 2 teaspoons of Asian fish sauce makes an acceptable substitute for the anchovy if not available.
Provided by strangelittlebeast
Categories Greens
Time 30m
Yield 3 1/2 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and dry crown daisy leaves.Tear into bite sized pieces.
- Slice green onion as thinly as possible;peel,crush ,and mince garlic;work the salted anchovy into a smooth paste with the blade of your knife.Mix with all of the remaining ingredients.
- Toss dressing with leaves and chill for 20 minutes for the flavors to develop.
- Serve cold or at room temperature.
Nutrition Facts : Calories 44.2, Fat 3.7, SaturatedFat 0.5, Sodium 1.9, Carbohydrate 2.2, Fiber 0.7, Sugar 0.4, Protein 0.4
KOREAN FIRE BEEF SALAD
Authentic Korean dish brought home by a missionary who lived there for 2 years. Gluten-free delight for my celiac sister. Add vegetables to the lettuce as desired. Serve with rice.
Provided by leejlowe
Categories 100+ Everyday Cooking Recipes
Time 8h20m
Yield 8
Number Of Ingredients 18
Steps:
- Place rump roast in a slow cooker. Cover with water; add garlic and salt. Cook on Low, or 250 degrees F (120 degrees C) until very tender, 8 hours to overnight. Shred roast.
- Combine vegetable oil, rice vinegar, sugar, garlic, salt, and pepper to make salad dressing. Let sit at room temperature while you make the sauce.
- Heat sesame oil in a frying pan over medium heat. Add sesame seeds, soy sauce, green onions, sugar, salt, and pepper; saute for about 1 minute. Add shredded beef and coat well with sauce. Simmer until heated through, 5 to 8 minutes.
- Toss lettuce with dressing. Serve beef and sauce on top.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 10.9 g, Cholesterol 50.2 mg, Fat 24.7 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.3 g, Sodium 739.3 mg, Sugar 7 g
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