Kim Dae-seok's Ssuk Beomuri

Name: Kim Dae-seok's Ssuk Beomuri
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: cleaned mugwort 120g; wet rice flour 500g (including 6g salt); sugar 3 tablespoons

Traditional spring rice cake made by mixing fresh mugwort with rice flour and sugar, steamed gently to preserve its fragrant aroma

35 min Difficulty Normal Snacks & desserts

Main ingredients

mugwortwet rice floursugar

Ingredients needed 4 servings

cleaned mugwort 120g

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mugwort wet rice flour sugar

Lim Sung-geun's Mugwort Mix

A fragrant nostalgic mugwort mix made by combining tender spring mugwort and rice flour in a golden ratio, steamed for 15 minutes until fluffy and light.

30 minEasySnacks & desserts

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Yoon Yi-ryeon's Strawberry Mugwort Beomuri

A refined spring delicacy that captures children's tastes by adding sweet dried persimmons and fresh strawberries to traditional mugwort beomuri rice cake

30 minNormalSnacks & desserts

wet-milled rice flourfine saltNew Sugarmugwortstrawberries

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wet rice flour 500g (including 6g salt)

sugar 3 tablespoons

Recipe

Remove wilted leaves and tough stems from the mugwort, then soak in water for 10 minutes to remove dirt and sand thoroughly.
After soaking, gently shake the mugwort by hand to clean it three times, ensuring no strong odor remains, then lightly strain through a sieve.
Mix 3 tablespoons of sugar into the wet rice flour with your hands until evenly distributed and any clumps are broken up.
Add the slightly moistened mugwort to the bowl of rice flour, gently tossing to coat the mugwort thoroughly with flour.
Place a cloth or parchment paper on the steamer, then gently place the floured mugwort onto it, arranging it loosely.
Cover the steamer with an additional cloth to prevent steam droplets from falling onto the rice cake and making it sticky, then close the lid.
Place the steamer over a pot of boiling water and steam over medium-high heat for 20 minutes without interruption.
After 20 minutes, turn off the heat and let the steam cool slightly before transferring the rice cake to a wide tray, preserving its light, fluffy texture.

Soak mugwort in water, then gently wash and retain a little moisture.
Mix sugar into wet rice flour, then add mugwort and toss to evenly coat with flour.
Steam on a steamer covered with a cloth over medium-high heat for 20 minutes.

Cooking tips

Avoid rubbing the mugwort vigorously like lettuce when washing, as this may cause a strong grassy odor in the finished rice cake.
If the mugwort has too little moisture, the rice flour may not adhere properly—after washing, just gently shake off excess water before coating with flour.
Do not open the steamer lid frequently during cooking, as this can prevent even steaming; allow the rice cake to steam fully without interruption.

Recommended for

Those who want to make fluffy, fragrant spring mugwort rice cakes at home.
People who prefer mild, delicate, and subtly sweet traditional snacks.

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Kim Dae-seok's Sweet Perilla Leaf Rice-Flour Toss

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Perilla leavesNon-glutinous rice flourPerilla seed powderRaisins

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Okjubu's Instant Gochu Beomuri

A quick side dish made by reducing the spiciness of peppers in vinegar water, then tossing them in a sweet and spicy sauce to keep them crunchy.

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Ttukdak Hyung's Pikachu Tonkatsu

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Kim Dae-seok's Ssuk Beomuri

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Tags 🏷️

Ingredients needed 🛒4 servings