Korean chrysanthemum kimchi
Gukhwa kimchi is a visually stunning and delicate Korean kimchi made by stuffing whole chrysanthemum flowers with a spicy, savory paste. It typically features the edible chrysanthemum greens (gukhwa) and a filling of garlic, ginger, chili flakes, and sometimes salted shrimp or fish sauce. This elegant dish is a seasonal specialty, particularly popular in the autumn when chrysanthemums are in bloom.
🍽️ Nutrition at a glance
As a fermented vegetable dish, it is low in calories, fat, and protein, but provides a good source of dietary fiber, vitamins, and minerals. The fermentation process also adds beneficial probiotics, making it a nutrient-dense, gut-friendly side dish.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 2.5 g |
| Carbs | 7 g |
| Fat | 0.8 g |
| Fiber | 3 g |
| Sugar | 2.5 g |
| Sodium | 650 mg |
| Vitamin A | 150 mcg RAE |
| Vitamin C | 15 mg |
| Vitamin K | 120 mcg |
| Potassium | 280 mg |
| Manganese | 0.4 mg |
| Folate | 50 mcg |
| Calcium | 55 mg |
| Iron | 1.2 mg |
Per 1 cup (200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, gukhwa kimchi is prized for its beautiful presentation and is often considered a luxury or festive kimchi, showcasing the use of seasonal, foraged ingredients. Nutritionally, chrysanthemum greens are rich in antioxidants and vitamins A and C, which are preserved and enhanced through the fermentation process.
