Fluffy Mugwort Cake (Ssukbeomuri) – A Taste of Spring
How to Make Fluffy Mugwort Cake (Ssukbeomuri) – A Healthy Spring Delicacy
Learn the secret to making a light and fluffy Ssukbeomuri that avoids a mushy texture, perfect for enjoying the fresh flavors of spring.
Ingredients- 200g fresh mugwort
- 2.5 cups all-purpose flour (using a standard Korean paper cup)
- 2.5 tsp coarse salt
Cooking Instructions
Step 1
Begin by preparing the mugwort, which is key to the flavor of your Ssukbeomuri. Wash the mugwort thoroughly under running water to remove any dirt or debris. It’s crucial to drain it well. Using a salad spinner is highly recommended to remove excess moisture, as too much water can make the Ssukbeomuri sticky and cake-like, affecting its texture.
Step 2
Next, prepare the flour mixture that will bind the mugwort. Measure out 2.5 cups of all-purpose flour using a standard Korean paper cup. Add 2.5 teaspoons of coarse salt to the flour and mix them evenly. If your flour is lumpy, sifting it beforehand will result in a smoother batter.
Step 3
Now, gently combine the mugwort with the flour mixture. Add the mugwort to the flour and toss them together lightly with your hands. Avoid rubbing or pressing the mugwort too hard, as this can diminish its fresh aroma, introduce a grassy flavor, and cause it to clump. The goal is a gentle mix to coat each mugwort leaf.
Step 4
Prepare your steamer for cooking. Fill the steamer pot with water and bring it to a boil. Line the steamer basket with a damp cheesecloth or a clean kitchen towel. For better steam circulation, you can slightly lift the center of the cloth to create a small opening. Spread the mugwort and flour mixture evenly over the cloth, leaving a slight gap in the center.
Step 5
This step details the steaming process for your Ssukbeomuri. Once the water in the steamer is boiling, place the lined steamer basket with the mugwort mixture inside and cover with the lid. Steam over medium heat for 5 minutes. After 5 minutes, carefully open the lid, gently flip the mugwort mixture over, and wipe away any condensation from the inside of the lid to prevent it from dripping onto the Ssukbeomuri. Replace the lid and steam for another 6 minutes.
Step 6
Here’s a final tip for an even more delicious Ssukbeomuri. After the 6 minutes of steaming, remove the lid and let it sit, uncovered, for about 5 more minutes. This allows the residual heat to gently cook the Ssukbeomuri, enhancing its flavor and improving its texture. The finished Ssukbeomuri is delicious served warm, but it’s also wonderfully satisfying when cooled, offering a pleasant chewiness and a crumbly texture. Enjoy making this delightful taste of spring!
