Chewy Mugwort Rice Cake (Ssukbeomuri) with Flour
Enjoy a Healthy Snack: Chewy Mugwort Cake Made with Freshly Picked Mugwort and Flour!
This recipe features ‘Ssukbeomuri’, a steamed cake made with fresh, tender mugwort that you can forage yourself. Instead of rice flour, we use all-purpose flour, which creates a wonderfully chewy texture that complements the delicate flavor of mugwort. Each bite offers a satisfyingly chewy and slightly crisp sensation. Packed with health benefits and incredibly easy to make, this Ssukbeomuri is the ultimate healthy snack!
Ingredients
- Fresh mugwort 200g (cleaned and trimmed)
- 1 cup all-purpose flour (approx. 120g)
- 1/2 cup brown sugar (adjust sweetness to your preference, approx. 90g)
- 1 teaspoon salt (approx. 5g)
Cooking Instructions
Step 1
Begin by filling your steamer with enough water and bringing it to a boil over high heat. A properly heated steamer is crucial for perfectly cooked Ssukbeomuri.
Step 2
In a bowl, combine 1 cup of flour, 1/2 cup of brown sugar, and 1 teaspoon of salt. Whisk or stir until well combined and free of lumps. This mixture will provide the chewy texture and enhance the mugwort’s flavor.
Step 3
Add the cleaned and trimmed fresh mugwort to the flour mixture. Gently toss and rub with your hands, ensuring that each piece of mugwort is evenly coated with the flour mixture. Be gentle to avoid crushing the delicate mugwort leaves.
Step 4
Line your steamer basket with cheesecloth or a clean kitchen towel. Spread the mugwort and flour mixture evenly over the cloth. Avoid piling it too high, as this allows steam to circulate better for even cooking. Make sure it doesn’t stick to the bottom of the steamer.
Step 5
Cover the steamer tightly and steam over high heat for 20 to 30 minutes. Steaming for an adequate amount of time is key to achieving a perfectly cooked and chewy texture. You can check for doneness by inserting a skewer; if it comes out clean, the Ssukbeomuri is ready.
