Shungiku (Edible Chrysanthemum) & Harusame Namul

Name: Shungiku (Edible Chrysanthemum) & Harusame Namul
Total time: 600 s
Yield: 2 to 4 Servings
Cuisine: British
Ingredients: 250 g Shungiku (Edible Chrysanthemum); 1/2-1 Carrot *cut into thin strips; 40 g 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

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

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Ingredients

10 minutes

2 to 4 Servings

250 gShungiku (Edible Chrysanthemum)
1/2-1Carrot *cut into thin strips
40 gDry Harusame Noodles (Bean Thread Noodles)
Dressing
1 cloveGarlic *grated
1 tablespoonToasted Sesame Seeds
1 tablespoonSesame Oil
1/4 teaspoonSalt
1/4 teaspoonAsian Chicken Bouillon Powder
1 teaspoonSoy Sauce
1/2 teaspoonRice Vinegar

Saved

Steps

10 minutes

1

Combine all the Sauce ingredients in a mixing bowl.
2

Wash Shungiku (Edible Chrysanthemum) and cut to 5cm length. Cut Carrot into thin strips.
3

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.
4

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.
5

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.