Aromatic Spring Delight: Mugwort (Ssuk) Steamed Cake Recipe
Aromatic Spring Delight: Mugwort (Ssuk) Steamed Cake Recipe
Mastering the Best Spring Tonic: How to Make Delicious Mugwort Steamed Cake!
Today, we’re diving into the making of ‘Ssuk Beomuri’, a springtime delicacy that beautifully harmonizes the fragrant aroma of mugwort with the savory and wholesome notes of rice flour. This dish is a perfect way to enjoy the essence of spring!
Ingredients for Fragrant Mugwort Steamed Cake- Fresh Mugwort (Ssuk) 200g
- Wet Rice Flour 2 cups (using a standard paper cup for measurement)
- Sweet Pumpkin (Dahobak) 2 small
Cooking Instructions
Step 1
First, carefully prepare the fresh mugwort. To ensure it’s perfectly clean, soak the mugwort in cold water for about 20 minutes. This step not only washes away any remaining soil but also helps to mellow its slightly bitter taste, making it more tender and pleasant.
Step 2
Next, let’s prepare the sweet pumpkin. Carefully peel the skin of the pumpkin, scoop out the seeds, and then dice it into small, bite-sized cubes. Cutting it into smaller pieces will shorten the steaming time and ensure it blends harmoniously with the mugwort.
Step 3
After washing the mugwort thoroughly, place it directly into a mixing bowl while it’s still slightly damp – don’t dry it completely. Add the wet rice flour (about 2 cups, measured with a standard paper cup) and gently mix with your hands. Ensure the flour is evenly distributed and coats the mugwort without clumping. You want the beautiful green of the mugwort to naturally color the rice flour.
Step 4
Now it’s time to steam. Fill your steamer with water and bring it to a boil. Once the water is steaming hot, carefully place the mugwort and rice flour mixture onto the steamer basket, spreading it evenly. Then, arrange the pre-cut sweet pumpkin pieces on top, layering them artistically. Layering the pumpkin adds a lovely visual appeal and enhances the overall flavor.
Step 5
Finally, cover the steamer tightly with its lid and steam for approximately 20 minutes. Once done, you’ll have a perfectly cooked Ssuk Beomuri! The subtle aroma of mugwort combined with the sweetness of the pumpkin creates a delightful flavor that’s loved by all ages. Enjoy it warm for the most vibrant taste of spring!
