Banchan
Ssukgat Namul (Seasoned Crown Daisy Greens)
Prep
10 min
Cook
3 min
Servings
4
Steps
- 1
Bring a pot of water to a boil and blanch the greens for 15-20 seconds only — crown daisy wilts almost immediately.
- 2
Transfer straight to ice water to stop the cooking.
- 3
Drain and squeeze gently to remove excess water.
- 4
Toss with soy sauce, sesame oil, garlic, and gochugaru if using.
- 5
Top with sesame seeds and serve.
Did you know — Korean culture
Ssukgat belongs to the chrysanthemum family — the same plant family behind the ornamental flowers many people know it from — and it's a common addition to Korean hot pots and stews as much as a standalone banchan, prized for the aromatic quality it adds to broth.
Crown daisy is even more delicate than most namul greens, and the blanch time here reflects that — fifteen to twenty seconds, not the thirty-plus seconds many other leafy greens can handle. Its thin, feathery leaves wilt almost the instant they touch boiling water, and a few extra seconds is enough to push it from tender to limp and waterlogged.
The point of seasoning ssukgat isn't to erase its natural bitterness — that slightly bitter, aromatic edge is part of what makes crown daisy distinct from milder greens, and the soy-sesame-garlic seasoning is meant to balance it rather than mask it completely.
Ssukgat is a common addition to Korean hot pots and stews as much as it's served as a standalone banchan, prized specifically for the aromatic quality it adds to broth — this simple seasoned version is a way to enjoy that same distinct flavor without needing a whole pot built around it.
Troubleshooting
Greens waterlogged or slimy? The blanch almost certainly ran too long — crown daisy needs only a very brief dip, closer to 15 seconds than 30.
Taste too bitter? A little more soy sauce and sesame oil helps balance it, but some bitterness is expected and part of the dish's character — it shouldn't be blanched away entirely.
Greens discolored after cooking? Skipping the ice-water shock lets residual heat dull the color — always move straight from boiling water to ice water.