Mugwort Rice Cake (Ssuk-tteok)
Ingredients
- 500 gRice flour (sifted)
- 250 mlMineral water (lukewarm)
- 60 gWhite sugar
- 1 pinchGray sea salt
- 1 tbspSesame oil (for shaping)
- 200 gFresh mugwort (washed and stemmed)
- 200 gGlutinous rice flour
Method
A dense, elastic dough with a deep forest-green hue. It carries the scent of damp earth and wild herbs, with a subtle sweetness balancing the mugwort's bitterness.
- 1
Blanch the fresh mugwort in salted boiling water until softened. Refresh immediately in ice water to fix the chlorophyll, then squeeze firmly to extract all water. Chop very finely.
- 2
In a mixing bowl, combine the rice flour, glutinous rice flour, sugar, and salt. Stir in the chopped mugwort and gradually add the mineral water. Rub the mixture between your hands so the herb colors the flour evenly.
- 3
Place the preparation in a steamer lined with a clean cloth. Steam over high heat for about 25 minutes. The dough is ready when it becomes translucent, sticky, and shows no traces of dry flour.
- 4
Transfer the hot dough onto a work surface oiled with sesame oil. Knead vigorously until the texture becomes very elastic and smooth. Shape into small balls or patties.
Frequently asked questions
How do you get this dish right?
- The secret is in the kneading: the more you work the hot dough, the more elastic it becomes.
- If using dried mugwort, rehydrate it for a long time before incorporating.
How long does this dish keep?
Best eaten on the day. To store, wrap individually in plastic film and freeze immediately.
