Lim Sung-geun's Mugwort Mix

Name: Lim Sung-geun's Mugwort Mix
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: tender mugwort 100g; rice flour 400g; water (about 2 tablespoons per 1 cup rice flour)

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 min Difficulty Easy Snacks & desserts

Main ingredients

mugwort rice flour

Ingredients needed 3 servings

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mugwort rice flour

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tender mugwort 100g

rice flour 400g

water (about 2 tablespoons per 1 cup rice flour)

Recipe

Prepare tender young mugwort that is not thick-stemmed; soak in water for at least 10 minutes to loosen fine dust, then rinse under running water 3–4 times and remove excess moisture.
Use a 4:1 ratio of rice flour to mugwort—400g rice flour to 100g mugwort. Milling rice flour from a mill often contains salt, so skip additional seasoning unless checking first.
Gradually add water to rice flour while mixing evenly to avoid clumping. The mixture should just barely hold together when gently pressed in the hand.
Add the prepared rice flour to the surface of the cleaned mugwort, which should still have slight moisture, and gently toss to combine.
Once steam rises from the steamer, place a damp cloth on the bottom, then gently sprinkle the mixture onto it without pressing down.
Cover the top slightly with the remaining edges of the damp cloth to prevent steam droplets from falling directly onto the rice cakes, then close the lid and steam for 15 minutes.
Turn off the heat and, while the rice cakes are still hot, gently separate any clumped areas before transferring to a serving bowl.

Clean the tender mugwort thoroughly and drain well.
Gradually add water to rice flour, mixing until fluffily moistened.
Gently combine the slightly moistened mugwort with the hydrated rice flour.
Place a damp cloth in the steamer once steam appears, then sprinkle the mixture on top.
Cover the top with the cloth’s edge, close the lid, steam for 15 minutes, and finish.

Cooking tips

Spring greens have fine hairs that trap dust, so soaking them in water for at least 10 minutes before washing is essential.
Using a dry cloth will cause the rice cakes to stick heavily—always use a damp cloth for clean release.
If water droplets from the steamer lid fall directly onto the rice cakes, they’ll become soggy; covering the top with the cloth’s edge is crucial.

Recommended for

Those who want to fully enjoy the fresh taste and aroma of seasonal spring mugwort.
Those who wish to make fluffy, chewy nostalgic rice cakes at home without fail.

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