Ssukgat Kimchi

Cultural background

Ssukgat Kimchi is often served as a side dish in everyday meals rather than on special occasions, and is particularly common in the spring.

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Goes well with

Ingredients

How it's made

1. 1Wash crown daisy (ssukgat) thoroughly and remove excess water.
2. 2Mix gochugaru, garlic, and jeotgal to make the seasoning paste.
3. 3Toss crown daisy (ssukgat) with the seasoning paste evenly.
4. 4Ferment at room temperature and then store in the refrigerator.

Nutrition

* Estimated values per serving.

Allergens

Not suitable for vegan/vegetarian as it contains jeotgal.

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