Ssukgat is the Korean term for edible chrysanthemum , which is prepared as a namul side dish or used in jjigae (stews) and soups.

Categories: Asian vegetables Dish Leaf vegetable Vegetable
Characteristic of: Cantonese cuisine Hong Kong cuisine Korean cuisine
Is language-specific term for: Chrysanthemum
Also known as:
Korean: 쑥갓
Wikidata ID: Q6585129
References:
Wikipedia article: Glebionis coronaria
Inbound Links
Chrysanthemum


Unlinked Mentions
Crown daisy

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