Wanderfood Wednesday — Ssukgak Dallae Moochim — A Tasty Korean Salad

Posted by on Jul 2, 2014 in Food, Foodie Tuesday, Korea, Wanderfood Wednesday | 17 comments

Originally published for Wanderfood Wednesday on April 13, 2011Linked to Foodie Tuesday at Inside Journeys You can have a peek at previous Foodie Tuesday posts here.  🙂 

 

Here we are for another week of Wanderfood Wednesday, kindly hosted by Wanderlust and Lipstick.

The last five Friday nights  have been reserved for Korean cooking class. This is the second time that I have taken Korean cooking classes here in Daejeon. I have to say the recipes this second time around were far superior to the first class. For about fifty dollars the classes really are a bargain.

An important part of almost any Korean meal are the side dishes, called banchan. One popular side dish is “Ssukgak Dallae Moochim”; Seasoned Crown Daisy & Wild Rocambole. This is one of my favorite side dishes. Until last Friday night I had no idea what it was called, or how to make it.

Crown daisy?; Wild rocambole? What could these possibly be? Well,  crown daisy is leaves from an edible chrysanthemum, and very popular in Korean cooking.
CLICK HERE TO SEE A PHOTO.

Rocambole is a member of the lily family, and looks like a young scallion. CLICK HERE TO SEE A PHOTO.

Here’s my shot of the ssukgak dallae moochim that I made last Friday night. This salad is yummy to eat, easy to make, very affordable, and virtually fat-free.

Ssukgak Dallae Moochim

Ssukgak Dallae Moochim Recipe

Ingredients

1/3 of a bunch of rocambole (8-10) (substitute young scallion)
Bunch of crown daisy (8-10 leave) (substitute water cress or spinach)
1/3 onion
1 red pepper

For Dressing: Mix together…
1 tbls. red pepper powder
1 tbls. red pepper paste
2 cloves of garlic (finely chopped)
1/2 tbls. sugar
1 tsp. soy sauce
2 tbls. vinegar

( Adjust the red pepper powder and past to your taste.)
–Peel and rinse the bulbs of the rocambole. Cut into bite size pieces
–Cut the crown daisy into bite size pieces
–Julienne onion and red pepper

Mix the vegetables with the dressing.

Voila! You have a salad that’s easy to make and healthy to eat.

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17 Comments

  1. looks yummy! Thanks for the recipe, I need to expand my cooking repertoire.

  2. Scrumptious-looking salad made me hungry !

  3. Thanks for adding the substitutions for the exotic ingredients – I’d love to try making this.

  4. I don’t have the ingredients but I wish I could make that salad.

  5. That looks fabulous!
    Edible chrysanthemum is used quite a bit in Vietnam too. It’s one of my favourite “weeds”. (Most of the greenery used to garnish dishes is unidentifiable to me so I just call them all weeds.)

    • haha…………yes, I eat many weeds here in Korea. I only learn what they actually are when I take a cooking class.

  6. Looks very tasty 🙂

  7. Very nice! My husband and I have just started our summertime salad kick. This one’s going in my recipe box!

  8. Loving the new layout, so clean and nice.

  9. It is delicious! Try the substitutions if you can.

  10. Look so tasty, looking forward to going to Asia!

  11. This sounds lovely but can you tell me what red pepper powder could be substituted with? Is is mild or spicy? #foodietuesday

  12. I don’t think I’ve ever eaten this or even heard of either rocambole or crown daisy. From your photo and the recipe, it seems like something I’d enjoy.

  13. Would be lovely to take a cooking class. Your salad looks absolutely delicious and crunchy too. I’ve heard of chrysanthemum but not rocambole. Interesting the things we eat, eh? Thanks for linking up this week, Nancie!

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