Aromatic Spring Mugwort Cakes (Ssuk Beomuri)
Aromatic Spring Mugwort Cakes (Ssuk Beomuri)
Mugwort Cakes: Enjoy the Fun of Chewy Bites, a Snack Bursting with Spring Fragrance
When you think of spring, what ingredient comes to mind? It’s mugwort! Mugwort is in season right now, so you might be wondering what delicious dishes to make with it. While commonly associated with mugwort soup or rice cakes, have you heard of ‘Ssuk Beomuri’? This incredibly simple snack is bursting with spring flavor and health benefits. Let’s make it together! It’s a delightful treat perfect for any time of day.
Ingredients- 100g fresh mugwort (washed and drained)
- 1 cup all-purpose flour (approx. 120g)
- 1/4 tsp salt
- 2 pinches of sugar (or adjust to taste)
Cooking Instructions
Step 1
First, let’s prepare the fragrant mugwort. Thoroughly wash the mugwort several times under running water to remove any dirt or debris. Drain the washed mugwort in a colander. In a separate bowl, combine 1 cup of flour, 1/4 tsp of salt, and 2 pinches of sugar. Mix gently with your hands to prepare the coating mixture for the mugwort. The sugar helps to soften the slightly bitter taste of the mugwort.
Step 2
Now, it’s time to coat the mugwort with the flour mixture. Add the slightly damp mugwort to the prepared flour and toss gently with your hands. Ensure the mugwort is evenly coated with the flour. The key is to gently mix without clumping the mugwort. If the mixture seems too dry, you can lightly mist it with water from a spray bottle.
Step 3
Let’s get ready to steam the mugwort! Fill a steamer pot with plenty of water and bring it to a rolling boil over high heat until plenty of steam is generated. If you don’t have a steamer, you can use a wide pot with water and place a colander or a layer of damp cheesecloth over it to act as a steamer.
Step 4
Once steam starts rising from the steamer, lay a clean, damp cheesecloth evenly over the steamer rack. Then, arrange the flour-coated mugwort attractively on top of the cheesecloth. It’s best to spread the mugwort in a single layer rather than piling it up, as this helps it cook evenly.
Step 5
To ensure the mugwort steams perfectly, cover the mugwort with another damp cheesecloth. This prevents steam from directly dripping onto the mugwort, which can make it mushy, and helps to preserve its natural flavor and aroma. Cover the pot tightly with its lid to seal in the steam.
Step 6
Now, it’s time to steam the Ssuk Beomuri. Steam over high heat for about 15 minutes. Then, reduce the heat to low and let it steam for another 5 minutes to allow it to rest and finish cooking. The total cooking time is about 20 minutes, which allows the mugwort to become tender while retaining a slightly chewy texture. Once the resting period is complete, your delicious, steaming Ssuk Beomuri is ready! It’s wonderful served warm right away, or you can enjoy it after it has cooled slightly.
