A super simple ssukgat namul that omits garlic to preserve the natural fragrance of crown daisy, quickly blanched to retain its crisp texture and vibrant green color.
Omit garlic, as its strong aroma can completely overwhelm the delicate flavor of crown daisy.
Rinse the blanched crown daisy immediately in cold water at the sink to prevent residual heat from making it soggy and to retain its bright green color.
Do not squeeze out too much water, or the namul will become dry; leave it slightly moist.
Crushing the sesame seeds by hand before adding releases a much deeper, nuttier flavor and aroma.
Recommended for 🙋
⭐Those who want to fill their table with fragrant seasonal vegetables and revive a lost appetite.
⭐Those looking for a practical side dish that takes only 10 minutes from prep to table.
⭐Those who worry about blanching vegetables so they don't turn tough or mushy.