Korean Chrysanthemum and Ginseng Salad

Spicy with exotic greens

Korean Chrysanthemum and Ginseng Salad

Red leaf lettuce

Ssukat -  Edible Chrysanthemum

Washed, Shaved ginseng root
Sesame (Perilla) :Leaves

Korean pear, cut into slices

Pine nuts

Wash everything, Spin dry, tear and arrange nicely in a bowl or plate

Dressing

2 T Gochuchang

1 T Soju

1/4 Rice vinegar

1 T salted shrimp

1 clove Pressed garlic

1 T sesame oil

1/3 cup olive oil

1/4 cup lemon juice

1/4 a Korean pear, pureed

 Shake everything in a jar and serve on the salad