Mugwort rice cake

Ssuk-beomul (or ssuk-beomuri) is a snack that I used to make in the early spring every year. I’ve always thought the name ssukbeomul sounds very nice and delicious. Ssuk means mugwort and beomurida (버무리다)  means “mix” or “toss,” so you can probably guess why this recipe is called ssuk-beomul! Yes, mix mugwort and sweet rice flour and steam it.

I use sweet rice flour in this recipe, but you could use rice flour, too. Put some ssuk-beomul into your mouth, chew it slowly, feel the flavor and feel the spring!

Ingredients

Fresh mugwort (ssuk), sweet rice flour, sugar, salt, and water.

Directions

1. Clean 2 cups of mugwort (70 grams) by washing thoroughly and rinsing and draining in cold running water a couple of times. You may need to scrub it by hand to remove any residual dirt from between the leaves.
2. Slightly squeeze the clean mugwort and put it on a microwavable plate.
3. Add ⅓ cup sweet rice flour, 1 tbs sugar, ¼ ts salt, and 2 tbs water.
4. Mix it up with both hands until there’s no sweet rice flour left at the bottom of the plate.
5. Cook it for 3-4 minutes in the microwave oven.
6. Take it off the plate and turn it over with a spoon or spatula.
7. Serve it hot.

My other mugwort recipe, mugwort soup (ssukguk) is here!