Kim Dae-seok's Mugwort Injeolmi
Handmade mugwort injeolmi made by pounding glutinous rice in a traditional mortar to retain a bit of texture, generously coated with nutty mung bean powder.
Ingredients needed 6 servings
Recipe
Cooking tips
- Blanching mugwort for more than 3 minutes will cause its distinctive fragrant aroma to disappear, so timing is critical.
- When blending the mugwort, use only minimal water to prevent the rice cake from becoming too soft and to achieve a chewy texture.
- Pound the mung beans only after they have cooled completely; otherwise, the coating will clump instead of being light and crumbly.
- Applying sesame oil to your tools and hands when handling or cutting the rice cake prevents sticking, making it much easier to work with.
Recommended for
- For those who want to recreate traditional injeolmi at home, reminiscent of mother's handmade taste, without going to a rice cake shop.
- For those who want to enjoy the harmonious flavor of rich mugwort and nutty mung bean powder.
- For those looking for a special handmade dessert or gift-worthy dish made with love.
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