Ssukgat Namul Muchim
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
The longer crown daisy sits in boiling water, the more of its scent it loses.
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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.
Ingredients
Instructions
- 1
Trim 2 to 3 cm from the tough base of 220 g crown daisy.
Rinse the greens two or three times in cold water, swishing between the leaves to release grit before draining briefly.
- 2
Bring a pot of water to a full rolling boil and add 1/4 tsp salt.
Add the crown daisy all at once, press it under gently, and blanch for about 20 seconds only.
- 3
Lift the greens out as soon as the stems bend slightly and the leaves just wilt.
Do not leave them sitting in the boiling water, because overcooking quickly weakens the sharp herbal aroma.
- 4
Transfer the blanched crown daisy straight into ice water for 1 minute.
When the color looks bright green, drain in a sieve and let the excess surface water run off briefly.
- 5
Squeeze the chilled greens firmly with both hands, then cut them into 4 to 5 cm lengths.
Remove moisture from the stems as well, or the soy sauce dressing will taste thin.
- 6
Mix 1.5 tbsp soy sauce, 1/2 tsp minced garlic, 1 tbsp chopped green onion, 1 tsp sesame oil, and 1 tsp sesame seeds.
Add the greens and fold lightly, without crushing the leaves.
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