"Mackerel and kimchi garland chrysanthemum salad" recipe! Plenty of delicious mackerel and kimchi

Introducing the recipe for "Saba and Kimchi garland chrysanthemum salad". It is a menu where you can enjoy refreshing garland chrysanthemum with plenty of mackerel and kimchi.

Material ( For 2 people )
Boiled mackerel can	1 can
Chinese cabbage kimchi	80g (2.82oz)
onion	1/8 piece
Crowndaisy	1/2 pack
Sesame oil	1 tablespoon
lemon juice	2 tsp
soy sauce	1/2 tbsp
White sesame	Appropriate amount

Introducing the recipe for "Saba and Kimchi garland chrysanthemum salad". It is a menu where you can enjoy refreshing garland chrysanthemum with plenty of mackerel and kimchi.

Mackerel and kimchi garland chrysanthemum salad

Ingredients (for 2 people)

Boiled mackerel can 1 can Chinese cabbage kimchi 80g (2.82oz)
1/8 onion 1/2 pack garland chrysanthemum 1 tablespoon sesame oil
2 teaspoons of lemon juice
1/2 tablespoon of soy sauce
Appropriate amount of white sesame

How to make mackerel and kimchi garland chrysanthemum salad

Mix sesame oil, lemon juice and soy sauce in a container such as a bowl or tapper.


Add the contents of the drained mackerel boiled can. Loosen the mackerel.


Cut the garland chrysanthemum to a length of 2 to 3 cm. Cut the onions into thin slices and soak them in water for about 5 minutes to drain them.


Add Chinese cabbage kimchi, garland chrysanthemum, and onions to the bowl and mix the whole.


Serve on a plate and sprinkle with white sesame seeds to complete.

What is the taste of mackerel and kimchi garland chrysanthemum salad?

A menu where you can enjoy refreshing garland chrysanthemum with plenty of mackerel and kimchi. The richness of sesame oil and the refreshingness of lemon juice add depth to the taste. An excellent salad that can be easily made by simply mixing it with a mackerel can.