DessertsMedium

Ssuk Beomuri (Mugwort Crumble Rice Cake)

Ssuk beomuri is a steamed mugwort rice cake with a moist, crumbly-soft texture and a clean, grassy aroma with gentle sweetness.

Prep 20minCook 18min4 servings

ssuk beomurimugwort rice cakespring korean snacksteamed desserttraditional korean dessertrice flour recipe

Ingredients (4 servings)

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.

Do not add water all at once; rub it in gradually by hand.

For stronger aroma, use fresh mugwort without blanching.

Calories

236

kcal

Protein

Carbs

Fat

Original

2servings

→

Target

servings

Heukimja pudding is a gelatin-set milk and cream dessert infused with black sesame, delivering a silky texture and rich nutty finish.

Tarakjuk is a gently cooked milk rice porridge with velvety body, mild nuttiness, and soft sweetness that tastes warm and comforting.

Bori gangjeong is a crisp barley puff brittle coated in cooked rice syrup and honey, with toasty grain flavor and a glossy sweet crunch.