Crown Daisy & Mung Bean Noodle Salad
Quick answer
Ssukgat mungbean noodle salad soaks glass noodles in cold water for ten minutes, boils them for five until springy, then tosses them with fragrant crown daisy leaves, jul...
What makes this special
- Crown Daisy and Mung Bean Noodle Salad pairs fragrant greens with springy, clear glass noodles.
- Mung bean noodles stay clearer and less breakable than wheat glass noodles
- Crown daisy's distinctive herbal intensity transforms bland noodles
Key ingredients
Core cooking flow
- 1 Soak 70 g mung bean glass noodles in cold water for 10 minutes until flexible.
- 2 Julienne 80 g cucumber into thin, even strips so it mixes easily with the noodles.
- 3 Bring a pot of water to a full boil over high heat, then add the soaked noodles.
Ssukgat mungbean noodle salad soaks glass noodles in cold water for ten minutes, boils them for five until springy, then tosses them with fragrant crown daisy leaves, julienned cucumber, and thinly sliced red onion in a dressing of soy sauce, vinegar, plum syrup, and sesame oil. Mung bean starch noodles are more translucent and less starchy than wheat-based vermicelli, making them a cleaner canvas for the surrounding vegetables. Crown daisy's assertive, almost medicinal herbal aroma cuts through the neutral noodles and gives the salad a distinctive edge that milder greens cannot replicate. Plum syrup's gentle fruit sweetness layers over the vinegar's acidity to produce a light, clean finish on the palate rather than a sharp one-note sourness. Cucumber adds a cool crunch and red onion contributes a sharp bite between the slippery noodle strands, while toasted sesame seeds bring a roasted, nutty note at the end of each mouthful. Overcooking the noodles makes them sticky and prone to clumping, so pulling them out while still slightly firm is essential, and the salad is best served immediately after tossing so the crown daisy retains its fresh fragrance.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Prep
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.
- 3Control
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.
- 4Heat
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.
- 5Season
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.
- 6Finish
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.
After the steps
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