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Crown Daisy & Tofu Salad (Ssukgat Dubu Muchim)

Crown Daisy Tofu Salad (Ssukgat Dubu Muchim-쑥갓두부무침) is a simple Korean side dish made with blanched crown daisy and soft tofu, lightly seasoned with Korean soup soy sauce, garlic, sesame oil, and toasted sesame seeds. Fresh, nutty, and full of aromatic flavour, this healthy banchan pairs perfectly with grilled meats or a bowl of steamed rice.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 people
Course: Appetizer, Side Dish
Cuisine: korean
Calories: 255
Ingredients Method Notes

Ingredients
  

  • 100-150 g crown daisy ssukgat
  • ½ block firm tofu about 150 g
  • ½ tsp minced garlic
  • 1½ –2 tsp Korean soy sauce
  • 1½ tsp sesame oil
  • 2 tsp toasted sesame seeds
  • A pinch of salt for blanching
  • 1 tbsp finely chopped spring onion Optional

Method
 

Prepare the tofu
  1. Bring a pot of water to a boil.
  2. Blanch the tofu for about 2 minutes.
  3. Drain well and gently squeeze out as much water as possible using paper towels or a clean kitchen towel.
  4. Crumble the tofu into bite-sized pieces.
Blanch the crown daisy
  1. Bring fresh water to a boil and add a pinch of salt.
  2. Blanch the crown daisy for 20–30 seconds.
  3. Immediately transfer to cold water to stop the cooking.
  4. Squeeze out the excess water thoroughly and cut into 4–5 cm lengths.
Make the seasoning
  1. In a mixing bowl, combine:
  2. 1½–2 tsp Korean soup soy sauce / soy sauce
  3. ½ tsp minced garlic
  4. 1½ tsp sesame oil
  5. 2 tsp toasted sesame seeds
Mix
  1. Add the crumbled tofu to the seasoning and gently toss.
  2. Add the blanched crown daisy and mix lightly until evenly coated.
  3. Taste and adjust the seasoning by adding a little more soup soy sauce if needed.
  4. Garnish with chopped spring onion, if using.

Notes

Tips

  • Do not overcook the crown daisy. Blanching for only 20–30 seconds keeps its fresh aroma and tender texture.
  • Removing as much water as possible from the tofu and crown daisy prevents the salad from becoming watery.
  • For extra umami, add ½ teaspoon of tuna extract (chamchi-aek) to the seasoning.
  • Finish with an extra drizzle of sesame oil just before serving for a richer aroma.