Korean Crown Daisy Kimchi
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Ssukgat kimchi is a fragrant seasonal kimchi that highlights crown daisy's herbal bitterness alongside chili flakes and sand lance fish sauce.
Read more
The greens are salted for only seven minutes to preserve their delicate, tender texture, then dressed with a paste enriched by sweet rice flour for better adhesion. Plum extract balances the bitterness with gentle sweetness and acidity during fermentation. After two hours at room temperature followed by overnight refrigeration, the kimchi reaches its aromatic peak within a single day. Because the leaves bruise easily, gentle tossing during seasoning is essential to maintain their shape.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Trim any wilted leaves from 200 g crown daisy, neaten the tough stem ends, and cut everything into 5 cm lengths.
Shake the greens gently so the leaves stay loose instead of getting pressed or bruised.
- 2Season
Sprinkle 1 tablespoon coarse salt mostly over the stem sections and salt for just 7 minutes.
Turn the greens once midway with a light hand, because the tender leaves collapse if they sit too long.
- 3Season
Rinse the salted crown daisy once in cold water, then set it in a sieve to drain.
Do not squeeze it by hand; let it stand about 10 minutes so it stays moist but not watery.
- 4Season
Mix 2 tablespoons Korean chili flakes, 1.5 tablespoons sand lance fish sauce, 1 tablespoon plum extract, garlic, green onion, and 2 tablespoons sweet rice paste. Let the paste sit 3 minutes so the chili flakes hydrate and cling better.
- 5Control
Add the seasoning to the drained crown daisy and coat the stems first, where the surface is firmer.
Fold the leaves in last by lifting with your fingertips, stopping as soon as they are lightly covered.
- 6Finish
Pack the kimchi loosely in a container instead of pressing it down, then leave it at room temperature for 2 hours.
Refrigerate for one day and serve chilled when the herbal aroma is clear and bright.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Brief salting maintains the delicate leaves of ssukgat kimchi while highlighting herbal bitterness.
- Finish cue
- Add the seasoning to the drained crown daisy and coat the stems first, where the surface is firmer.
- Avoid this
- Trim any wilted leaves from 200 g crown daisy, neaten the tough stem ends, and cut everything into 5 cm lengths.
- Storage and reheating
- After two hours at room temperature followed by overnight refrigeration, the kimchi reaches its aromatic peak within a single day.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 8 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
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