What is Gangnam Tops, How to use?

Growing Gangnam Tops

Decorative and edible succulent-looking plant with a crispy texture and freshness. The fresh taste of Gangnam Tops combines with a slightly bitter taste reminiscent of purslane.

Gangnam Tops makes a delicious addition to salads or sandwiches, but it combines well with multiple ingredients that resemble seafood like seaweed, celery, and artichoke. It also goes well with zucchini, fennel, beans, legumes and potatoes.

You can find the plant in some producers selling edible flowers or you can grow it from the seed and grow it yourself.
After I bought a few plants, I noticed that the leaves were closed, I put them in cold water for a few hours and realized that the leaves were opened. I changed the water every day and continued to soak for about a week.
They started to give very thin white roots. I planted it in the ground and watered it little by little every day. They kept it right now and they have a very healthy look.
When I want to add it to my meals, I use it in small amounts.

Thanks to their light flavor, they also go well with desserts with red fruits.

The light green color and the short length of the Gangnam hills make them extremely decorative. They provide a very nice appearance especially in Scandinavian cuisine.

I discovered this plant while working on pasta with vegan skagenröra (a type of Swedish sauce made with seafood, cream, lemon and dill) in my New Nordic Meets Old Italian book and it was hard to give up.

Gangnam tops, which can turn into a delicious combination with almost everything, are an indispensable material for me to create the most elegant plates in appearance.

Sea shell pasta with vegan skagenröra sauce – New Nordic Old Italian Cookbook.