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 Recipe
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 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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