Shungiku (Edible Chrysanthemum) ‘Namul’

Name: Shungiku (Edible Chrysanthemum) ‘Namul’
Total time: 600 s
Yield: 4 Servings
Cuisine: British
Ingredients: 1 bunch (about 300g) Shungiku (Edible Chrysanthemum); 1 tablespoon Toasted Sesame Seeds; 1 tablespoon Sesame Oil; 1 small clove Garlic *grated; 1/4 teaspoon Salt *plus extra; 1/4 teaspoon Asian Chicken Bouillon Powder *optional; 1/4 teaspoon Soy Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

I wanted to cook a side dish for Gochujang Chicken dinner. Gochujang Chicken is Korean, so I decided to cook a Korean dish called ‘Namul’ using Shungiku (Edible Chrysanthemum). I was not sure if Edible Chrysanthemum was suitable for the dish, but it turned absolutely delicious. This is how I cooked it.

Hiroko Liston @hirokoliston

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Ingredients

10 minutes

4 Servings

1 bunch(about 300g) Shungiku (Edible Chrysanthemum)
Sauce
1 tablespoonToasted Sesame Seeds
1 tablespoonSesame Oil
1small clove Garlic *grated
1/4 teaspoonSalt *plus extra
1/4 teaspoonAsian Chicken Bouillon Powder *optional
1/4 teaspoonSoy Sauce

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Steps

10 minutes

1

Combine all the Sauce ingredients in a mixing bowl.
2

Wash Shungiku (Edible Chrysanthemum) well, and gather them with the thick stem side together. Dip the thick stem sides into boiling water, keep for 30 seconds, and dip leafy parts as well, and blanch for 15 seconds.
3

Drain, dip in cold water to stop cooking further, drain again, and squeeze to remove excess water. *Note: DO NOT over-cook the leafy parts of Shungiku.
4

Cut into 3-4cm long pieces, add thick stem parts to the Sauce, and mix to combine. Then add remaining parts, and mix well to combine. Taste it, and add extra Salt if required.