Simple recipe "Crowdaisy and wakame seaweed salt namul" Bitterness and umami become addictive!

Introducing a simple recipe of "Crowdaisy and wakame seaweed salt namul". This is a dish that even those who are not good at the unique flavor of garland chrysanthemum should try it.

The taste of garland chrysanthemum and wakame seaweed

material

1 bunch of garland chrysanthemum wakame seaweed 150g (5.29oz)
Leek 50g (1.76oz)
2 teaspoons of chicken broth
1/2 teaspoon salt
Garlic tube about 1 cm
2 teaspoons of white sesame seeds
2 teaspoons of sesame oil
A little black pepper

How to make

Wash the garland chrysanthemum, divide it into stems and leaves, and cut into 3 cm widths. Put the stem in a heat-resistant container and heat it in a microwave oven at 500W for 1 minute. Then add the leaves and heat for another 1 minute and 30 seconds.


Wash the wakame seaweed with water, boil it in boiling water, and when it turns green, take it in cold water. When using dried wakame seaweed, return it according to the instructions on the package.


Mix drained garlic and wakame, sliced green onions, chicken broth soup, salt, garlic, sesame oil, white sesame, and black pepper to complete.

What is the taste of garland chrysanthemum and wakame seaweed?

The refreshing bitterness of garland chrysanthemum and the taste of salt sauce are the best match. It goes well with smooth and smooth wakame seaweed. The aroma of sesame, the refreshing aroma of green onions, and the spicy spiciness of black pepper combine to create a rich flavor. It is an adult taste that goes well with sake.


The trick to making it delicious is to drain the garland chrysanthemum and wakame seaweed before mixing it with the seasoning. It will prevent the taste from becoming watery over time and blurring the taste. Please enjoy the refreshing aroma and umami to your heart's content!