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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
1 lb crown daisy greens |
2 green onions |
1 garlic clove |
1 tablespoon salted anchovy (myolchi chot) |
1 tablespoon korean rice wine |
1 tablespoon fresh lemon juice |
1 tablespoon red pepper flakes (korean pepper if available) |
1 tablespoon sesame oil |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Wash and dry crown daisy leaves.Tear into bite sized pieces.
2. 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.
3. Toss dressing with leaves and chill for 20 minutes for the flavors to develop.
4. Serve cold or at room temperature.
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