Korean Mugwort Banana Smoothie
Quick answer
- Active time
- 10 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
The mugwort, a grassy Korean spring herb, is blanched only briefly, so what comes through is its green aroma more than its bitterness.
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Blended with frozen banana and yogurt, it makes a thick, pale green smoothie.
Ingredients
Instructions
- 1
Rinse 35g blanched mugwort under running water if needed, then dip it in lightly salted boiling water for only 20 seconds.
Move it straight into cold water so the color stays bright and the raw bitterness softens.
- 2
Squeeze the cooled mugwort firmly by hand until no water drips out, and remove any tough stems.
Extra moisture makes the smoothie taste thin and weak, so press it well before adding it to the blender.
- 3
Slice 220g banana into pieces about 2cm thick and freeze for about 15 minutes.
When the outside feels firm, it will thicken the drink more effectively and reduce the need for extra ice.
- 4
Add 180ml milk, 220g plain yogurt, 20g honey, and 2ml vanilla extract to the blender first.
Keeping the liquid base at the bottom helps the blades catch immediately instead of spinning in an air pocket.
- 5
Add the mugwort, frozen banana, and 160g ice, then blend on high for 40 seconds.
Stop when no visible mugwort flecks remain and the smoothie looks evenly pale green, thick, and glossy.
- 6
If the mixture is thick, stop the blender, scrape down the sides, and blend again briefly.
Pour into chilled glasses and serve immediately.
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