Chrysanthemum Leaf Namul (Korean-Style Salad)

Chrysanthemum Leaf Namul (Korean-Style Salad)

An aromatically pleasing namul dish of chrysanthemum leaves.

Ingredients: 2 to 3 servings

Chrysanthemum leaves
1 bunch
1/4 teaspoon
Ground sesame seeds
1 tablespoon
Roasted sesame seeds
1 teaspoon
Sesame oil
1 teaspoon


1. Rinse the chrysanthemum leaves. Boil water in pot, add a pinch of salt (not listed), and parboil the chrysanthemum greens.
2. Squeeze out excess water from the greens, chop into 3 to 4 cm lengths, then transfer to a dish.
3. Add salt and ground roasted sesame seeds, then mix well. Add sesame oil, then toss evenly.

Story Behind this Recipe

While I love the taste of spinach or komatsuna namul, I also love the rich fragrance of chrysanthemum leaf namul. I've been making this whenever they are in season.