Kim Dae-seok's Ssuk Beomuri
Traditional spring rice cake made by mixing fresh mugwort with rice flour and sugar, steamed gently to preserve its fragrant aroma
Ingredients needed 4 servings
Recipe
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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