KOREAN

CHRYSANTHEMUM GREENS

Chrysanthemum Greens or Ssukgat Namul is a wonderfully easy and healthy vegan recipe that’s been made for generations in Korea. 

KEY INGREDIENTS

Chrysanthemum Greens Korean Sea Salt Guk Ganjang Onions  Sesame Oil Sesame Seeds

THE INSTRUCTIONS

Boil water and salt. Wash and drain chrysanthemum greens.  Cut the bottom stem part into 2" lengths and the upper leafy parts into 4-5" lengths.

Chop green onions. Prepare ice bath to put blanched ssukat in to stop from cooking further.  Once the water starts boiling, add just the stem parts first and cook for 1 minute. Then add remaining leaves and cook for another 1-2 minutes.

When cooked, quickly remove pot from heat and transfer the cooked chrysanthemum leaves to the ice bath and put into a colander.  Squeeze out excess water from cooked greens. In a bowl, add cooked greens, green onions, and seasonings.

Use your hands to massage the seasonings into the greens.  Serve at room temperature or cold from the fridge. It will go well with any Korean dish or meal.

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