Chrysanthemum Leaf Namul (Korean-Style Salad)

While I love the taste of spinach or komatsuna namul, I also love the rich fragrance of chrysanthemum leaf namul. I've been making this whenever they are in season.
Season with salt and sesame seeds to allow the flavors to absorb into the greens, then coat in sesame oil to seal them in. For 2 to 3 servings. Recipe by Maronkafe
Chrysanthemum Leaf Namul (Korean-Style Salad)
While I love the taste of spinach or komatsuna namul, I also love the rich fragrance of chrysanthemum leaf namul. I've been making this whenever they are in season.
Season with salt and sesame seeds to allow the flavors to absorb into the greens, then coat in sesame oil to seal them in. For 2 to 3 servings. Recipe by Maronkafe
Steps
- 1
Rinse the chrysanthemum leaves. Boil water in pot, add a pinch of salt (not listed), and parboil the chrysanthemum greens.
- 2
Squeeze out excess water from the greens, chop into 3 to 4 cm lengths, then transfer to a dish.
- 3
Add salt and ground roasted sesame seeds, then mix well. Add sesame oil, then toss evenly.
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