Nutty, Fragrant Tofu Crown Daisy Muchim (Tofu and Crown Daisy Salad)
A mild namul side dish of blanched ssukgat (crown daisy) and mashed tofu gently tossed with tuna extract sauce and toasted sesame oil.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish brings out a savory, nutty flavor by tossing fragrant ssukgat (crown daisy) together with soft tofu. The crown daisy is blanched briefly for under 30 seconds to keep its crisp bite, and the tofu is also blanched to enhance its nutty richness. Seasoned mildly and without any harsh heat, it makes an ideal everyday side dish for rice.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Ssukgat (crown daisy)250 g
- Tofu200 g
- Large green onion (daepa)a little
- Red chili peppera little
- Salt1 tbsp
Seasoning
- Minced garlic1 tsp
- Tuna extract sauce (chamchi-aek) (or soup soy sauce (guk-ganjang) 1/2 tbsp)1 tbsp
- Salt1/2 tsp
- Toasted sesame oil1 tbsp
- Ground toasted sesame seeds1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- Trim off any parts near the root end of the ssukgat (crown daisy) that are too tough or woody, and remove any damaged leaves to clean it.
Steps
Trim off any parts near the root end of the ssukgat (crown daisy) that are too tough or woody, and remove any damaged leaves to clean it.
Blanch the crown daisy and tofu
Add 1 tbsp coarse salt to rolling boiling water.
Add the ssukgat (crown daisy), quickly turn it top to bottom with chopsticks, and take it out immediately once the color turns deep and it wilts.
You need to blanch it briefly for under 30 seconds so it does not turn to mush.
Right after blanching the crown daisy, blanch the tofu for 1 minute as well. (I used an older photo here.)
Blanching tofu in hot water brings out its nutty flavor better than eating it raw. You can also heat it in the microwave for 2 to 3 minutes.
Rinse in cold water, squeeze out the water thoroughly, and cut into bite-sized pieces.
Once the tofu cools, remove the moisture with paper towels and mash finely.
Finely mince the large green onion (daepa) and red chili pepper.
Toss with seasonings
Shake out the clumped ssukgat (crown daisy) into a bowl, add the tofu, minced large green onion, minced red chili pepper, 1 tsp minced garlic, and 1 tbsp tuna extract sauce (chamchi-aek), toss gently, and taste.
It tasted light, so I adjusted it by adding 1/2 tsp salt.
Finish
The ssukgat (crown daisy) is fragrant, the tofu is soft and nutty, and the two flavor profiles pair wonderfully.
They complement each other's nutrients, and it is lovely to prepare these everyday ingredients in such a fresh, distinct way.
Pick up a generous bite with chopsticks and take a full mouthful; the crown daisy stems crunch crisply and a wave of fragrance rushes in.
It is a delicious, wholesome home-style side dish. Be sure to give it a try.
Ppunwife's tips
- Blanch it briefly for under 30 seconds so it does not turn to mush.
- Blanching tofu in hot water brings out its nutty flavor better than eating it raw. You can also heat it in the microwave for 2 to 3 minutes.
FAQ
How long should I blanch the ssukgat (crown daisy) to keep its texture?
After adding salt to boiling water, blanch it quickly for under 30 seconds so it stays crisp without turning soft and mushy.
Can I use a microwave instead of a pot to blanch the tofu?
Yes, instead of blanching it in boiling water for 1 minute, you can conveniently heat it in the microwave for 2 to 3 minutes.
Is there a substitute seasoning I can use instead of tuna extract sauce (chamchi-aek)?
You can replace 1 tbsp tuna extract sauce (chamchi-aek) with 1/2 tbsp soup soy sauce (guk-ganjang).
