The key to this crown daisy tofu salad recipe is blanching 300 g (10.6 oz) of ssukgat (crown daisy) for only about 20 seconds, squeezing out the excess water thoroughly, and then mixing it with 100 g (3.5 oz) of well-drained tofu.
Immediately rinsing the blanched crown daisy under cold water helps preserve its fresh aroma and texture. The tofu should also be wrapped in a clean kitchen cloth and squeezed thoroughly so the finished salad does not become watery. With just seasoned salt, sesame seeds, and sesame oil, the fresh herbal flavor of the crown daisy blends naturally with the mild, savory tofu.
Ready in about 10 minutes, this simple Korean side dish is a good choice when you want something light, mild, and aromatic.
⏱️ Cooking Time: About 10 minutes
🍳 Difficulty: ★☆☆☆☆
✓ Ingredients
🥣 Main Ingredients
- Crown daisy (ssukgat) 300 g (10.6 oz)
- Firm tofu, 1/3 block (100 g / 3.5 oz)
- A small amount of shredded carrot
🧂 Seasonings
- Salt 1 tbsp, for blanching the crown daisy
- Seasoned salt 1/5 tbsp
- Sesame seeds 1 tbsp
- Sesame oil 1 tbsp
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Crown Daisy Tofu Salad
- Blanch the crown daisy: Add 1 tbsp salt and 300 g (10.6 oz) prepared crown daisy to boiling water. Blanch for about 20 seconds, just until slightly wilted, then immediately rinse under cold water to cool.
- Squeeze and cut the crown daisy: Firmly squeeze the rinsed crown daisy with both hands to remove as much water as possible. Transfer to a cutting board and cut into easy-to-eat lengths.
- Drain and crumble the tofu: Wrap 1/3 block of tofu (100 g / 3.5 oz) in a clean kitchen cloth and squeeze firmly to remove as much moisture as possible. Finely crumble it with your hands or the back of a knife.
- Season and mix: Add the drained crown daisy, crumbled tofu, and a small amount of shredded carrot to a bowl. Add 1/5 tbsp seasoned salt, 1 tbsp sesame seeds, and 1 tbsp sesame oil. Gently mix everything together by hand until evenly combined.
✓ Key Tips for Success
- Remove moisture thoroughly: If too much water remains in either the crown daisy or tofu, liquid can quickly collect in the bowl after seasoning, diluting the flavor and making the texture soggy. Squeeze the blanched crown daisy firmly by hand and use a clean cloth to remove as much moisture as possible from the tofu.
- Keep the blanching time short: Crown daisy has delicate leaves, so overcooking can weaken its aroma and make the texture too soft. Add the stems to the boiling water first, blanch for about 20 seconds, and immediately rinse under cold water to help preserve its characteristic aroma and green color.
✓ Serving Tips
- Serve generously alongside freshly cooked warm rice for a light and mild Korean side dish.
- It also works well alongside rich grilled meats or spicy stir-fried dishes, adding a fresh and mild contrast to the meal.
✓ How to Choose Good Tofu
- Check the shape and cut surface: Choose tofu with a smooth surface and well-defined edges. When cut, the interior should have a fine, even texture.
- Check the color and aroma: Fresh tofu should have a clean, pale ivory color without a sour or unpleasant smell. It should have a mild, nutty soybean aroma.
- Check the packing liquid: For packaged tofu, choose a product with clear rather than cloudy packing liquid and packaging that is not swollen.
✓ Tofu Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 97.00 kcal |
| Carbohydrates | 3.75 g |
| Protein | 9.62 g |
| Fat | 4.63 g |
| Sodium | 1.00 mg |
Based on tofu per 100 g. Actual nutrition values may vary depending on variety, product, and preparation method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Food Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. Should I cover the pot when blanching crown daisy?
No. Blanch the crown daisy with the pot uncovered so the heat reaches it evenly and its green color stays vibrant.
Q2. Why does my crown daisy tofu salad become watery after mixing?
This usually happens when too much moisture remains in the tofu or blanched crown daisy. Once salt is added, additional liquid can be drawn out, so squeeze both ingredients thoroughly before seasoning.
Q3. Can I use soft tofu or sundubu instead of firm tofu?
Soft tofu and sundubu contain much more moisture and can become mushy when crumbled and mixed. Firm tofu is the best choice for this recipe because it holds its texture after the excess water is removed.
The briefly blanched crown daisy keeps its fresh herbal aroma, while the finely crumbled tofu adds a soft, mild, and savory flavor. Thoroughly removing the moisture from both ingredients before seasoning with sesame oil and seasoned salt helps the salad stay light rather than watery, even after it sits for a while.
If you have leftover crown daisy after making soup or hot pot, blanch it for just 20 seconds and mix it with tofu for an easy Korean side dish. It is especially good when you want to enjoy the ingredients’ natural aroma and savory flavor without a heavy seasoning.
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