Simple Tofu Recipe with Crown Daisies (Ssukgat Dubu Muchim)
This traditional type of simple tofu recipe uses fragrant Korean greens like ssukgat (crown daisies), minari (water dropwort/Japanese parsley/Chinese celery) and cham namul (참나물). For those of you who cannot find these Korean herbs, you can substitute water cress or even spinach.
- Prep time
- 4 min
- Cook time
- 1 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 oz firm tofu ((1/2 pack))
- 4 cup loosely packed crown daisies
- 1/4 - 3/8 tsp good quality sea salt or kosher salt
- 1/2 tsp sesame oil
- 1 tsp sesame seeds
- 4 cup water
- 1/2 tsp salt ((for boiling))
- cold water bath
- medium grade cheesecloth
Instructions
- 1
Boil 4 cups of water and 1/2 tsp salt.
- 2
Rinse crown daisies and remove any thick stems. Tear leaves into palm size pieces.
- 3
Wrap tofu in cheesecloth and extract extra liquid from tofu by wringing with your hands.
- 4
Transfer tofu crumbles to a mixing bowl. Set aside.
- 5
Prepare a cold water bath by filling a large bowl with cold water.
- 6
When water is boiling, quickly blanch crown daisies (ssukgat).
- 7
Cook for 10-15 seconds. Remove immediately and submerge them in cold water bath to stop cooking.
- 8
Drain crown daisies once they are cooled and remove excess water by grabbing a handful and squeezing them in your hands.
- 9
If you feel the crown daisies are too big, cut them into smaller pieces.
- 10
To the bowl with tofu crumbles, add cut crown daisies.
- 11
Add salt, dash of black pepper and sesame oil. Toss and mix. Taste and adjust by adding more salt.
- 12
Sprinkle sesame seeds. If you want more nuttiness, you can crush them between your fingers.