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.
Ingredients needed 3 servings
Recipe
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.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Dae-seok's Ssuk Beomuri
- Yoon Yi-ryeon's Strawberry Mugwort Beomuri
- Kim Dae-seok Chef's Watercress Stir-Fry
- Okjubu's Instant Gochu Beomuri
- Yoon Yi-ryeon's Steamed Sweet Potatoes with Raw Peanuts
- Lee Jae-hoon's Zucchini Blossom Fritters
- Kim Jin-soon's Corn Boiling
- Kim Jin-soon's Myeongi Leaves Doenjang Muchim
- Lee Hye-jung's Mugwort Jeon
- Lee Hye-jung's Clam and Shepherd's Purse Doenjang-guk
