Aromatic Mugwort Rice Cakes (Ssuk Gae Tteok) Made with Glutinous Rice Flour
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Here’s the final spring vegetable dish recipe. While wondering what to make with a bag of mugwort, I decided on ‘Ssuk Gae Tteok,’ a dish my mother used to make and always praised for its deliciousness, knowing it would eventually go to her anyway. Originally, sweet rice flour is typically used, but since it was hard to find immediately, I made it using the glutinous rice flour I had at home. Some people make Ssuk Gae Tteok with wheat flour; wheat flour… hmm, that might also turn out chewy if kneaded well. However, since I didn’t have a lot of mugwort, I felt the glutinous rice flour would be sufficient. This recipe uses only glutinous rice flour, seasoned with salt and sugar, kneaded with hot water, and then steamed into chewy and fragrant Ssuk Gae Tteok.
Ingredients- 1 bag of mugwort (trimmed and washed)
- 1 cup glutinous rice flour
- 1 teaspoon salt (for blanching) + 1 teaspoon salt (for dough)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
Cooking Instructions
Step 1
First, carefully trim the mugwort, then wash it thoroughly under running water to remove any dirt or debris. After washing, place the mugwort in a colander to drain excess water. A single bag of mugwort might seem like a small amount, but its volume will reduce further after blanching, so don’t worry.
Step 2
Bring a pot of water to a rolling boil. Add 1 teaspoon of salt and blanch the mugwort for about 3 to 5 minutes. Since the stems of the mugwort can be tough, blanching for around 5 minutes will ensure a much softer texture. You’ll notice the distinct aroma of mugwort filling the air as it cooks.
Step 3
Once blanched, rinse the mugwort in cold water to cool it down. Then, gently squeeze out the water by hand. You don’t need to wring it out completely; the green water released from the mugwort can add color and flavor to the dough. After squeezing, roughly chop the mugwort into three sections for easier incorporation.
Step 4
In a bowl, combine the prepared mugwort with 1 cup of glutinous rice flour. Add 1 teaspoon of salt and 1 teaspoon of sugar. Mugwort itself has a subtle flavor, so adding a little seasoning is crucial to enhance the taste of the Ssuk Gae Tteok. If you don’t have glutinous rice flour, you can use sweet rice flour or regular rice flour. In a pinch, wheat flour can also be used.
Step 5
It’s essential to use ‘hot water kneading’ (ikbanjuk) for chewy Ssuk Gae Tteok. Gradually pour hot water into the flour mixture while starting to knead. Be careful as the water is hot. Knead the dough by hand, pushing and folding it until the surface becomes smooth and the dough no longer sticks excessively to the bowl. If the dough becomes too sticky, add a little more glutinous rice flour to adjust the consistency.
Step 6
Take portions of the well-kneaded dough and shape them into small, flat discs, about the size of a bite. It’s convenient to line your steamer basket with parchment paper to prevent the rice cakes from sticking. The used parchment paper can be washed and dried for future use.
Step 7
Once the steamer is filled with steam, place the shaped Ssuk Gae Tteok into the steamer. Steam for about 15 minutes. If you have a smaller batch, 10-15 minutes should be sufficient. Check if the rice cakes have turned white, indicating they are fully cooked.
Step 8
Remove the perfectly steamed Ssuk Gae Tteok from the steamer and let them cool slightly. Arrange them in a single layer, flipping them over, to allow both sides to cool evenly. This helps prevent the surface from drying out.
Step 9
Finally, prepare 1 tablespoon of sesame oil. Lightly coat your palms with sesame oil and gently brush it onto both sides of the Ssuk Gae Tteok. This coating prevents the cakes from sticking to each other and adds a nutty, aromatic finish. Your smooth and glossy Ssuk Gae Tteok are now ready.
Step 10
Enjoy your fragrant and chewy Ssuk Gae Tteok, a special spring treat made with seasonal mugwort! It’s not only fresh but also evokes nostalgic memories, making it a truly unique spring snack.
