Step 1

Gather all the ingredients. Place 6 cups water in a large pot and bring to a boil.

Step 2

In a medium bowl, combine 2 tsp toasted sesame oil and ¼ tsp Diamond Crystal kosher salt. If you enjoy a bit of heat, add ⅛ tsp la-yu (Japanese chili oil). If you want it even spicier, you can also add shichimi togarashi (Japanese seven spice), chili flakes, or chopped dried red chili. Set the dressing aside.

Step 3

Cut ½ lb shungiku (chrysanthemum greens) into pieces 2 inches (5 cm) long. Separate the thick stem pieces from the leafy parts. When the water is boiling, add 1 tsp Diamond Crystal kosher salt.

Step 4

To the boiling water, add the thick stem pieces first and cook for 2 minutes (the cooking time varies depending on the thickness of the stems). When they are almost cooked through, add the leafy parts and cook for 30 seconds.

Step 5

Do not overcook the greens or they will get mushy. Drain the greens into a colander. Run them under cold water and then squeeze out the water. Transfer to the bowl with the dressing.

Step 6

Toss the greens well in the salad dressing. Sprinkle with ½ tsp toasted white sesame seeds and serve at room temperature or chilled.

Step 7

Chrysanthemum Greens Salad is a refreshing side dish that complements many main dishes such as Bulgogi (Korean Grilled Beef), Miso Salmon, Nikujaga (Japanese Meat and Potato Stew), Kinpira Renkon (Stir-Fried Lotus Root), and Beef Udon.

Step 8

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.