Fragrant Ssuk Beomuri (Mugwort Rice Cake) in 15 Minutes
A simple traditional snack made by tossing trimmed spring mugwort with sifted rice flour and steaming it for 15 minutes.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A delicacy rice cake made by tossing tender spring mugwort evenly with rice flour seasoned with sugar and salt, then steaming it in a steamer. With simple ingredients, anyone can easily make it, and its deep mugwort aroma and fluffy texture stand out. With its simple, subtle sweetness, it makes a great snack to pair with tea or milk when you are feeling peckish.
- Servings
- 3–4 servings
- Cook time
- 15 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Mugwort2 handfuls, 100 g
- Rice flour3 cups (240 g)
- Sugar2 tbsp
- Salt1/4 tsp
- Spring greens carry a lot of dirt, so you need to rinse them thoroughly.
- With this amount of sugar it turns out on the sweet side, so if you do not like sweet food, you can reduce the amount of sugar.
Steps
1. Trim the mugwort by cutting away messy outer leaves and roots.
2. Because it is still small and tender, you can use it just as it is.
3. Gently swish and wash in clear water 4 to 5 times, then drain in a sieve.
Spring greens carry a lot of dirt, so you need to rinse them thoroughly.
4. Add the sugar and salt to the rice flour and sift together 2 times.
With this amount of sugar it turns out on the sweet side, so if you do not like sweet food, you can reduce the amount of sugar.
5. Add the mugwort to the sifted rice flour and toss lightly.
6. Add water to the steamer, bring it to a boil, and once steam rises, line it with a cloth and spread the mugwort mixed with rice flour evenly.
At the end, sprinkle any leftover rice flour lightly over the top.
Cover with a cloth, put the lid on, and steam over medium heat (on the largest gas burner) for about 15 minutes.
To check if it is fully cooked, poke it with a chopstick; if no raw rice flour clings to it, it is done.
Ppunwife's tips
- To check if it is fully cooked, poke it with a chopstick; if no raw rice flour clings to it, it is done.
FAQ
How do I check if the ssuk beomuri is cooked all the way through?
After steaming, poke it with a chopstick; if no raw rice flour clings to it, it is completely cooked.
How do I make it less sweet?
You can reduce the amount of sugar to your taste and sift it together with the rice flour to enjoy it with less sweetness.
Is there anything to keep in mind when washing mugwort?
Spring greens hold a lot of fine dirt, so gently swish and wash them clean in clear water at least three or four times, then drain the water thoroughly.
