쑥갓 – ssukgat

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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)


Where to Buy
Alpha - Wok Pan
MyLifeUNIT Non-Stick Omelette Pan
Sizzling Plate for Steak,
Happycall Double Grill Pan
Alpha MF-30 Non-Stick Frying Pan
TeChef - Art Pan 12" Wok/Stir-Fry Pan
TECHEF EPIHM Tamagoyaki Japanese Omelette Egg Pan,


Recipes Using This Ingredient

Korean Temple Cuisine – Bi bimbap

Soups & Stocks – Kkotgetang (Korean Flower Crab Soup)