Crown Daisy & Mung Bean Noodle Salad

Name: Crown Daisy & Mung Bean Noodle Salad
Prep time: 18 min
Cook time: 7 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: crown daisy 80 g; mung bean glass noodles 70 g; cucumber 80 g; red onion 40 g; toasted sesame seeds 1 tbsp; soy sauce 1.5 tbsp; vinegar 1 tbsp; plum syrup 1 tbsp; sesame oil 1 tsp

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Crown daisy, the herb sold as ssukgat in Korean markets, brings a grassy, faintly bitter note that the sweet-sour dressing of soy sauce, vinegar, and plum syrup balances.

Mung bean glass noodles should come out translucent but still a little chewy; softer than that and they clump into a sticky mass once dressed. Cucumber and crown daisy shed water as they sit, so the salad gets tossed right before it reaches the table.

Ingredients

servings

IngredientAmount

crown daisy

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mung bean glass noodles

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Instructions

6 steps

1

Soak 70 g mung bean glass noodles in cold water for 10 minutes until flexible.

While they soften, pick off any wilted crown daisy leaves, rinse the stems and leaves well, and cut them into 4 cm lengths.
2

Julienne 80 g cucumber into thin, even strips so it mixes easily with the noodles.

Slice 40 g red onion very thinly, soak it in cold water for 5 minutes to soften its bite, then drain it well.
3

Bring a pot of water to a full boil over high heat, then add the soaked noodles.

Cook over medium heat for about 5 minutes, stirring once or twice, and lift them out while translucent but still slightly chewy.
4

Rinse the cooked noodles immediately under cold water to stop cooking and keep them springy.

Drain them in a sieve and shake off excess water thoroughly, because wet noodles will dilute the dressing and clump faster.
5

In a large bowl, combine 1.5 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon plum syrup, and 1 teaspoon sesame oil.

Whisk until the plum syrup loosens fully and the dressing tastes balanced between salty, tart, and lightly sweet.
6

Add the drained noodles, crown daisy, cucumber, and red onion to the dressing.

Toss gently with chopsticks or tongs just until coated, then sprinkle 1 tablespoon toasted sesame seeds and serve immediately before the greens lose their fragrance.