Korean Crown Daisy Salad Recipes

SIMPLE TOFU RECIPE WITH CROWN DAISIES (SSUKGAT DUBU MUCHIM)

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.

KOREAN CROWN DAISY SALAD

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.

KOREAN GREEN ONION & SHRIMP PANCAKES WITH VINEGAR DIPPING SA

Steps:

• Dipping sauce: combine soy sauce, cilantro 1 chopped green onion, vinegar, sugar & sesame seeds. Leave at room temp or refrigerate.
• Pancakes: Beat 1 egg and 2 egg whites together with a fork.
• Whisk in the flour, 1 tbsp oil, and water.
• Batter should be smooth and medium thick.
• Let the batter rest for 20 minutes.
• Cooking the Pancakes:.
• Beat remaining eggs & egg whites.
• Heat 1 tsp oil in a skillet or a large non stick griddle, medium-low heat.
• Pour out approx 1/2 cup batter (6-8" circle).
• Lay 1 fourth of the shrimp on top of the pancake along with 1/4 of the green onions, carrots, zucchini, & chives.
• While the pancake is cooking spoon 1/4 of remaining batter over the pancake to fill the spaces between the veggies. After approx 3-5 minutes when the egg mixture has begun to set flip the pancake. Cook until browned pressing down quite hard with a wide spatula to ensure the batter cooks through. Repeat with remaining batter, shrimp & veggies.
• You may refrigerate the pancakes and serve cold or serve fresh at room temperature. To serve, cut the pancakes into wedges and serve with the dipping sauce on the side.