Crown Daisy / Chrysanthemum Greens (Ssukgat)

Ssukgat (쑥갓) gets its Korean name from its resemblance to 쑥 (ssuk, mugwort), though it is actually a chrysanthemum — Glebionis coronaria, also known as crown daisy. The 갓 in its name means 'hat' or 'cap,' referring to its feathery crown of aromatic leaves. This is one of the most important greens in East Asian hot pot culture: no Korean jeongol (전골), Japanese sukiyaki, or Chinese hot pot is complete without handfuls of these fragrant greens wilting into the bubbling broth. The Donguibogam records 茼蒿 (dongho) as a harmonizer of the spleen and stomach, which aligns perfectly with its traditional role — it is always eaten alongside rich, heavy stews and soups, where its aromatic compounds aid digestion. The scent of ssukgat is deeply evocative for Koreans: it means warmth, shared meals, and the communal experience of gathering around a bubbling pot. For Americans, ssukgat is readily available at Asian grocery stores under various names — 'tong ho,' 'shungiku,' 'chrysanthemum greens,' or 'crown daisy' — making it one of the most accessible Korean greens to try.