Mugwort Crumble Rice Cake
Ssuk beomuri is a traditional Korean spring rice cake made by tossing chopped fresh mugwort into a dry mixture of rice flour, glutinous rice flour, and sugar, then steaming the loose crumble in a cloth-lined steamer. Water is worked in gradually by hand rather than poured all at once, which produces a texture that is moist yet crumbly rather than dense, with glutinous rice flour making up about a quarter of the blend for added stickiness. Using raw mugwort without blanching intensifies the herbal, grassy fragrance, and steaming on high heat for 15 minutes followed by a 3-minute rest ensures even cooking throughout. A topping of sweet red bean crumble adds a thick, earthy sweetness that pairs naturally with the vegetal mugwort aroma.
Adjust Servings
Instructions
- 1
Trim tough stems from mugwort, wash well, and drain.
- 2
Mix rice flour, glutinous rice flour, sugar, and salt, then add water gradually.
- 3
Cut mugwort into 2-3 cm pieces and toss evenly with the flour mixture.
- 4
Line the steamer with a damp cloth and loosely pile the mixture.
- 5
Steam on high for 15 minutes, then rest covered for 3 minutes.
- 6
Sprinkle with sweet red bean crumble and serve warm.
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