Fragrant Mugwort Rice Cakes (Ssukgaetteok)
Aromatic Ssukgaetteok (Mugwort Rice Cakes)
Chewy and savory Ssukgaetteok made with fragrant mugwort. These rice cakes are wonderfully chewy and rich in flavor, perfect for a delightful snack.
For the Dough- Boiled mugwort 200g
- Rice flour 2 cups (approx. 200g)
- Pinch of salt
For the Bean Paste Filling- Cooked adzuki beans (or similar small red beans) 1/2 cup (approx. 50g)
- Sugar 2 Tbsp
- Cooked adzuki beans (or similar small red beans) 1/2 cup (approx. 50g)
- Sugar 2 Tbsp
Cooking Instructions
Step 1
Begin by thoroughly washing the mugwort. Bring a pot of water to a boil and blanch the mugwort for 2-3 minutes. Once blanched, rinse it under cold water and squeeze out any excess moisture. Finely chop or blend the blanched mugwort using a mixer or mortar until it forms a smooth paste. The amount of rice flour needed will vary depending on the moisture content of the mugwort, so it’s best to adjust it gradually as you mix.
Step 2
In a bowl, combine the pureed mugwort, rice flour, and a pinch of salt. Knead the mixture with your hands until it forms a soft, pliable dough. Add the rice flour gradually, mixing well after each addition, until the dough is no longer sticky and holds its shape when formed into a ball. You’ll likely use around 2 cups of rice flour, but adjust as needed based on the dough’s consistency. The goal is a dough that’s not too wet.
Step 3
Now, let’s prepare the adzuki bean filling. If using dried beans, ensure they are thoroughly cooked until very soft. Mash the cooked beans with a fork or the back of a spoon until mostly smooth, leaving a little texture if desired. Stir in 2 tablespoons of sugar and mix well to create the sweet bean paste filling. This filling adds a delightful sweetness and texture contrast.
Step 4
Take a portion of the mugwort dough and flatten it into a small disc. Place a spoonful of the bean paste filling in the center of the disc. Carefully bring the edges of the dough together to enclose the filling completely, pinching to seal. Gently press the filled dough down with your palm to flatten it into a cake shape, pressing firmly to remove any air pockets. Create a slight indent in the center with your finger to give it the characteristic Ssukgaetteok look. Finally, mix the cooking oil and sesame oil in a 2:1 ratio. Brush this mixture lightly over the surface of the finished Ssukgaetteok to give it a beautiful, glossy sheen.
