Crown Daisy and Tofu Muchim, Korean Seasoned Greens (2 Servings)

Trim tough ends and wilted leaves from 150 g of crown daisy greens and rinse under running water. Drain the package liquid from 150 g firm tofu.

Bring plenty of water to a boil and optionally add 1/4 tsp salt. Add the thick stems first, then the leaves; blanch just until the leaves wilt and stems begin to soften (roughly 20–60 seconds depending on stem thickness).

Cool the blanched greens in cold water, squeeze gently to remove excess moisture, and cut into 3–4 cm lengths. Do not wring them aggressively.

Briefly blanch 150 g tofu in boiling water for about 1–2 minutes, drain and cool, and press off excess liquid. Crumble coarsely with clean hands or a spoon. This tofu-blanching step is an adaptation, not a step from the original source.

In a bowl, mix 2 tsp anchovy fish sauce, 1 tsp garlic, 1 tsp sesame oil, 1 tbsp chopped scallion, and 1 tsp sesame seeds. You may start with half the fish sauce and adjust after tasting.

Add the greens and crumbled tofu; fold gently to keep some tofu texture and serve promptly. Replacing anchovy fish sauce with salt avoids the fish ingredient but changes the savory flavor.