Mugwort Crumble Rice Cake
Quick answer
Ssuk beomuri is a traditional Korean spring rice cake made by tossing chopped fresh mugwort into a dry blend of rice flour, glutinous rice flour, and sugar, then steaming...
What makes this special
- Ssuk beomuri mugwort rice cake uses raw, unblanched herbs to preserve a fresh green aromatic crumble.
- Raw mugwort added without blanching preserves the full green herbal aroma
- One-quarter glutinous rice flour ratio adds chew beyond plain non-glutinous
Key ingredients
Core cooking flow
- 1 Pick out the tough stems from 120g fresh mugwort, wash thoroughly, and drain...
- 2 Combine 260g non-glutinous rice flour, 80g glutinous rice flour, 40g sugar...
- 3 Cut the mugwort into 2 to 3cm pieces, add to the flour mixture, and work in...
Ssuk beomuri is a traditional Korean spring rice cake made by tossing chopped fresh mugwort into a dry blend of rice flour, glutinous rice flour, and sugar, then steaming the loose mixture in a cloth-lined steamer. Water is worked in gradually by hand rather than poured all at once, a step that produces a texture that crumbles apart lightly while remaining moist inside rather than turning dense or gummy. Glutinous rice flour accounts for about a quarter of the blend and provides enough stickiness to hold the pieces together without making them chewy throughout. Using raw mugwort without blanching preserves the volatile aromatic compounds that would otherwise be lost in hot water, resulting in a deep, grassy fragrance that defines the cake. Steaming at full heat for fifteen minutes followed by a three-minute resting period with the lid on ensures the center cooks through evenly without the surface drying out. A generous topping of sweetened red bean crumble adds a thick, earthy sweetness that complements the clean herbal notes of mugwort. Young spring mugwort harvested between late March and April carries the most concentrated aroma, making that window the ideal season for this cake.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Pick out the tough stems from 120g fresh mugwort, wash thoroughly, and drain in a colander until most of the water has dripped off.
- 2Season
Combine 260g non-glutinous rice flour, 80g glutinous rice flour, 40g sugar, and 3g salt in a bowl, then gradually sprinkle 120ml water and rub by hand until every grain is moistened.
- 3Prep
Cut the mugwort into 2 to 3cm pieces, add to the flour mixture, and work in by hand until the mugwort is evenly distributed throughout for an even green color.
- 4Prep
Line the steamer with a damp cloth, loosely pile the dough on top without pressing it down, so steam can circulate evenly through the mixture.
- 5Control
Steam over high heat for 15 minutes until the mugwort aroma rises and the flour has bound together into a cohesive cake, then turn off heat and steam for 3 more minutes with the lid closed.
- 6Finish
Transfer the steamed mugwort rice cake to a serving plate, scatter 70g red bean powder evenly over the top, and serve immediately while warm.
After the steps
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