Prepare 150g of ssukgat (crown daisy).

Boil water and add 1/2 tbsp of coarse salt. Blanch the ssukgat for 3 seconds, then rinse quickly in cold water.

Squeeze out excess water and chop the ssukgat into small pieces.

Prepare 1/2 block of tofu and grind 2 tbsp of sesame seeds finely.

Combine chopped ssukgat with crumbled tofu. Add 1 tsp salt, 1 tbsp sesame oil, and the ground sesame seeds.

Mix thoroughly by hand until well combined.