Ssukgat

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)

 

Product
Visual
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)