AI-generated imageSsukgat Dubu Muchim: Crown Daisy and Tofu Banchan (2 Servings)
A Korean temple-style side dish of briefly blanched crown daisy greens and drained, crumbled tofu. It differs from broccoli-tofu muchim through its fragrant herb and texture.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash edible crown daisy leaves and tender stems and trim tough ends.
- 02
Gently press tofu in a clean cloth or paper towel and crumble into a bowl.
- 03
Boil four cups of water with 1/2 tsp salt and briefly blanch greens about 10–15 seconds, just until wilted.
- 04
Cool promptly in cold water, gently squeeze dry and cut to bite-size lengths.
- 05
Gently mix greens and tofu with 1/4 tsp salt, sesame oil and pepper.
- 06
Sprinkle with sesame seeds and serve soon. Refrigerate any leftovers within two hours.
Helpful source links
Before you cook
Wash only edible crown daisy greens. Contains soy and sesame. Refrigerate leftovers within two hours. Watercress or spinach can substitute but changes the herbal flavor.
Allergens: soy (tofu), sesame
Image & source credits
AI-generated image.
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