Chrysanthemum leaves with seasoned chili paste

By Kim Yong-ja

Sukat (chrysanthemum leaves) has the most incredible scent. If you like the intriguing taste and the scent of ginger, you will love this one too.

INGREDIENTS (serves 4)

• 2 bunches Sukat (chrysanthemum leaves), large stems removed

• Seasoned chili paste):

3 table spoons Gochujang

3/4 tablespoon Gochugaru

2 1/2 tablespoons sesame oil

2 teaspoons sesame seeds

1 tablespoon sugar

1 tablespoon lemon juice

1 garlic clove, crushed fin

1/2 teaspoon salt

1. Add half of the Yangnyom Gochujang (Seasoned chili paste) to sukat and mix together. Drizzle some more on top according to the spiciness you prefer.

This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. – ED.