Korean Chrysanthemum Namul
Korean Chrysanthemum Namul (Gukhwachae) is a fresh, lightly seasoned salad made from blanched or raw chrysanthemum greens (ssukgat). It's a popular side dish (banchan) in Korean cuisine, known for its distinctive, slightly bitter and herbaceous flavor. The dish typically features the greens tossed with sesame oil, garlic, and a pinch of salt.
🍽️ Nutrition at a glance
This dish is very low in calories, carbohydrates, and fat, making it a light, nutrient-dense side. It is an excellent source of vitamins A, C, and K, as well as minerals like calcium and iron.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 3 g |
| Carbs | 6 g |
| Fat | 2 g |
| Fiber | 4 g |
| Sugar | 1 g |
| Sodium | 250 mg |
| Vitamin A | 3500 IU |
| Vitamin C | 30 mg |
| Vitamin K | 250 µg |
| Calcium | 120 mg |
| Iron | 2 mg |
| Potassium | 400 mg |
| Manganese | 0.5 mg |
| Folate | 80 µg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a seasonal delicacy often enjoyed in the spring. Nutritionally, chrysanthemum greens are a powerhouse of antioxidants and are traditionally valued in Korean herbal medicine for their potential detoxifying properties.
