쑥갓 – ssukgat
Common names: chop-suey-green, crown daisy, garland chrysanthemum, Japanese-green
A leafy, aromatic herb.
In Korea, Chrysanthemum leaves are steamed or par-boiled and used as greens in ban chan dishes, or in soups, stews, or “hotpots” The plant is delicate and easy to overcook and so is added at the end of most preparations.
The plant is rich in minerals and vitamins, contains various antioxidants (in stem, leaf,and root tissues) that have potential long-term benefits for human health, although toxic (dioxin) properties have also been observed. (wikipedia)
Recipes Using This Ingredient
Korean Temple Cuisine – Bi bimbap