Aromatic Mugwort Rice Cakes (Ssuk Gaetteok)
Aromatic Mugwort Rice Cakes (Ssuk Gaetteok)
How to Make Traditional Mugwort Rice Cakes (Ssuk Gaetteok): A Nostalgic Childhood Snack
Enjoy the chewy texture and subtle aroma of spring’s finest mugwort in these homemade Ssuk Gaetteok. A special treat that brings back cherished childhood memories.
Ingredients for Ssuk Gaetteok- 3 cups non-glutinous rice flour (mepssal-garu)
- 1 handful fresh mugwort (approx. 50-70g)
- 0.5 Tbsp salt (for blanching mugwort)
- 2 Tbsp sugar (adjust to taste)
- A little sesame oil (for finishing)
Cooking Instructions
Step 1
Thoroughly wash the fresh mugwort under running water to remove any dirt or debris. In boiling water with 0.5 Tbsp of salt, blanch the mugwort for about 30 seconds to 1 minute. Immediately rinse in cold water and squeeze out all excess moisture.
Step 2
Place the squeezed mugwort on a cutting board and finely mince it with a knife, or pulse it in a food processor or blender until coarsely chopped, leaving some texture. Avoid making it too fine, as this can affect the chewiness.
Step 3
In a bowl, combine the 3 cups of non-glutinous rice flour with 2 Tbsp of sugar. Mix well until the sugar is evenly distributed throughout the flour. The sugar adds sweetness and also helps bind the flour together.
Step 4
Add the finely minced or chopped mugwort to the rice flour and sugar mixture.
Step 5
Rub the mugwort and flour mixture together with your hands until well combined. While the mugwort releases moisture, if the dough seems too dry, gradually add a small amount of hot water, mixing until you achieve a dough consistency that holds together. (Using hot water, similar to an ‘ik-banjuk’ or hot water dough, helps achieve a chewier texture.)
Step 6
Check the dough’s consistency and knead it thoroughly. The chewy texture of Ssuk Gaetteok depends significantly on how well you knead the dough, so continue to knead and stretch it for about 5 to 10 minutes.
Step 7
Take portions of the dough, about bite-sized, and flatten them into disc shapes using your palms. Aim for a moderate thickness; too thin and the cakes might fall apart, too thick and they will take longer to cook.
Step 8
Fill a steamer pot with plenty of water and bring it to a boil over high heat. Line the steamer basket with a damp cheesecloth or parchment paper to prevent the dough from sticking. Arrange the flattened mugwort cakes in the steamer, ensuring they have some space between them.
Step 9
Once the water is boiling, cover the steamer pot tightly and steam the cakes for approximately 15 minutes. The steaming time may vary slightly depending on the size of the cakes.
Step 10
Remove the steamed Ssuk Gaetteok from the steamer. While they are still warm, brush them evenly with a little sesame oil. This completes your delicious Ssuk Gaetteok, boasting a delightful mugwort aroma and a wonderfully chewy texture! Best enjoyed while warm.
