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The longer crown daisy sits in boiling water, the more of its scent it loses. About 20 seconds is enough before it moves to an ice bath. The thick base stays tough even after blanching, and two or three centimeters are cut off beforehand.
Ssukgat (crown daisy greens) goes in just long enough to wilt, so its bitter, herbal edge comes through clearly against the rich gochujang pork. The pork shoulder is seared in a smoking-hot pan for some browned flavor.
Crown daisy is slightly bitter and oyster mushrooms are mild, and the two stay distinct on the plate. The mushrooms are torn along the grain and cooked dry in a wide pan first; the crown daisy goes in right before the heat is turned off.
Altang uses fresh, unsalted pollock roe. Make it with cured myeongran and the broth turns salty on the same amount of soy sauce, so check the label for unsalted when you shop.
Heat makes crown daisy smell stronger rather than weaker, and its bitter, grassy scent rises straight through the thin batter. A little potato starch in the batter keeps the pancake crisp for a good while after it cools. It is cut into pieces and served with a soy-vinegar dip.
A handful of crown daisy goes into the broth once the oysters and tofu are cooked, and the heat goes off as soon as it starts to wilt. The seasoning is soup soy sauce, which keeps the broth from turning dark.
Once the shells go red and the doenjang (Korean soybean paste) broth has worked its way into every crack, the crab meat gets picked out and eaten over rice. The radish lining the bottom of the pot soaks up the crab too, so it is worth fishing out alongside.
Thin lemon slices layered with the crown daisy add a citrus lift to an otherwise plain soy brine. The leaves wilt and take on the soy color after 24 hours of chilling, which makes it a next-day option when a side dish is needed fast.
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.
Raw crown daisy leaves are bitter and fragrant, and a yuzu marmalade dressing wraps them in sweet citrus while browned tofu adds a mild, savory base. Because the greens stay uncooked, hot tofu wilts them on contact and dulls their aroma; let the tofu cool briefly first. Soy sauce, lemon, and sesame oil balance the sweetness of the marmalade, and gentle folding keeps the seared cubes whole.
Doenjang (Korean fermented soybean paste) does most of the seasoning, with only a little gochujang, so the pork comes out savory and salty rather than hot. The crown daisy goes in after the meat is cooked and comes off the heat just as the leaves wilt, keeping its slightly bitter scent.
Botan means peony, and the name comes from the way thin slices of wild boar are fanned out on the platter like petals. The meat cooks with burdock and taro in a broth of mixed red and white miso, and the sansho pepper stays out of the pot, sprinkled over each bowl instead.
Crown daisy keeps its bitter, herbal perfume even under a coat of gochugaru and sand lance fish sauce, and two hours at room temperature plus a day of cold storage bring that aroma to its clearest point. The salted leaves are drained in a sieve rather than squeezed, because the tender greens bruise and turn mushy under pressure.
The slightly bitter scent of crown daisy, ssukgat, cuts through the nutty weight of perilla seed powder and keeps this soy-dressed somyeon lively without any chili heat. Plum syrup and vinegar add a light sweet-sour lift, and cold cucumber strips crunch between the thin noodles. Holding back part of the sauce before tossing leaves room to adjust once you see how much water the noodles carry.
Cod carries very little fat, which keeps this broth clear and light. The fish rests briefly in rice wine before going into anchovy stock already sweetened by radish, and crown daisy (ssukgat) goes on top thirty seconds before the heat is cut, just long enough to wilt.
Miso is spread thickly around the inside rim of the pot like a bank of earth, and it gets scraped into the broth a little at a time as the pot simmers. Oysters release salty juices of their own, which is why the miso never goes in all at once.
Pieces of catfish simmer in a gochujang broth, and thin pinches of flour dough go in partway through, so fish and sujebi dumplings come out of the same pot. Before cutting, the catfish is rubbed well with salt to strip off its slippery coating, which otherwise leaves a muddy taste in the broth.