Korean Mugwort Banana Smoothie
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
This smoothie combines blanched mugwort with frozen banana, plain yogurt, and milk, blended into a thick, creamy drink.
Read more
The mugwort is briefly blanched for 20 seconds to tame its raw bitterness, while pre-freezing the banana adds body without relying on excess ice. A touch of vanilla extract bridges the grassy herbaceous notes of the mugwort with the banana's tropical sweetness, and honey rounds out the overall flavor. The result is a vivid green drink with a simultaneously earthy, fruity, and tangy profile, finished in under 10 minutes from start to pour.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Step
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.
- 3Control
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.
- 4Step
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.
- 5Step
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.
- 6Finish
If the mixture is thick, stop the blender, scrape down the sides, and blend again briefly.
Pour into chilled glasses and serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Blanched mugwort and frozen fruit create a creamy, herbal breakfast drink in this Ssuk-banana-smoothie.
- Finish cue
- Stop when no visible mugwort flecks remain and the smoothie looks evenly pale green, thick, and glossy.
- Avoid this
- Squeeze the cooled mugwort firmly by hand until no water drips out, and remove any tough stems.
- Storage and reheating
- Freeze the 220 g of banana, then blend it with the 160 g of ice for a cold, thick texture without changing ingredient amounts.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
10min, 7 ingredients
Category median
20min, 6 ingredients
Based on 118 recipes
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