How to make Korean Chrysanthemum Greens (Ssukat Namul 쑥갓나물)

By Kimchimari · 20 min

Ingredients

Instructions

1. Bring 6 cups of water and 1 tsp salt to a boil.
2. Wash the chrysanthemum greens and drain them.
3. Cut the stems into 2-inch pieces and the leafy tops into 4–5-inch pieces.
4. Chop the green onions. Prepare an ice bath with cold water and ice.
5. Add the stems to the boiling water and cook for about 1 minute. Then add the leaves and cook 1–2 more minutes until the thickest stems are done. Check with the bend test: they should stay slightly crunchy, not mushy.
6. Move the greens to the ice bath to stop the cooking. Once cooled, drain them in a colander.
7. Squeeze a handful at a time between your hands to remove excess water, without wringing them completely dry.
8. Loosen the squeezed greens in a bowl. Add the green onions, 1/8 tsp Korean sea salt, 1/4 tsp soup soy sauce, sesame seeds, sesame oil and the sea salt. Massage gently with your hands until evenly seasoned.
9. Taste and adjust the seasoning if needed. Serve at room temperature or chilled.

Summarized from Kimchimari's video. Watch it for the details.

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