Crown Daisy (Ssukgat)
μ₯κ°ssuk-gat
Aromatic edible chrysanthemum greens
Ssukgat is garland chrysanthemum (Glebionis coronaria), known as shungiku in Japan. Its leaves have a distinct herbal, floral and slightly bitter aroma.
- Korean name
- μ₯κ° (ssuk-gat)
- What it is
- Aromatic edible chrysanthemum greens
- Storage
- Wrap in a damp paper towel and refrigerate; use within a few days.
- Substitute
- Watercress, arugula or tatsoi, with a few celery leaves for aroma.
- Recipes
- Used in 21 recipes on coo K food
How it is used
Ssukgat is the finishing green for spicy fish stew (maeuntang), fish cake soup and hot pots, where its aroma cuts through fishiness. It is also blanched and dressed with sesame oil as namul, eaten raw in salads with a light dressing, and fried into pancakes.
Cooking tip
Add it at the very end and let it barely wilt. Overcooked crown daisy turns bitter and limp.
π§ How to store it
Wrap in a damp paper towel and refrigerate; use within a few days.
π Substitutes
Watercress, arugula or tatsoi, with a few celery leaves for aroma.
π Where to buy
This is a fresh ingredient, so it is best bought in person at a Korean or pan-Asian grocery store such as H Mart, or through an online Asian grocer that delivers fresh produce in your area. Look for it under its Korean name, μ₯κ° (ssukgat).
