Fresh Mugwort (Ssuk) Prep & Storage: Keep it Fresh for Longer!
How to Clean and Store Fresh Mugwort (Ssuk) to Preserve its Flavor
I finally got around to using the mugwort I bought last week. Thankfully, it was still fresh; otherwise, it might have gone to waste! Today, I’ll show you a simple way to prepare mugwort and store it so you can enjoy its wonderful flavor for a long time. Please look forward to the upcoming mugwort recipes! ^^
Ingredients
- Mugwort (Ssuk) 200g
- Salt (for blanching)
- Water
Cooking Instructions
Step 1
Start by preparing the mugwort. Rinse the mugwort thoroughly under cold running water several times to remove any dirt or debris. Then, trim off any thick, tough stems and remove any wilted or unsightly leaves, like cotyledons.
Step 2
If the mugwort stems are very young and tender, you can leave them attached. These tender stems add to the mugwort’s flavor and create a softer texture.
Step 3
After cleaning, give the mugwort another quick rinse under cold water and drain it. If you were using the mugwort immediately, you wouldn’t need to sterilize it, just rinse it. Since we’re storing it today, we’ll lightly rinse and then proceed to blanching.
Step 4
Bring a pot of water to a rolling boil. Once boiling, add about 1 tablespoon of salt. The salt helps to brighten the mugwort’s color and reduce any potential bitterness. Add the prepared mugwort to the boiling water to blanch.
Step 5
The blanching time for mugwort can vary depending on how you plan to use it. If you’re making mugwort rice cakes (tteok), blanch just until the stems become tender and flexible. Over-blanching can diminish the mugwort’s aroma and texture.
Step 6
Since I’m making mugwort rice cakes for this recipe, I blanched the mugwort until the stems were tender and soft, about 1.5 to 2 minutes. Watch carefully to ensure they don’t become too mushy.
Step 7
Immediately transfer the blanched mugwort to a bowl of ice-cold water. Let it soak until the heat has completely dissipated. This step is crucial for maintaining the mugwort’s vibrant green color.
Step 8
Now it’s time to store the mugwort. For mugwort intended for rice cakes, after blanching until the stems are tender, squeeze out as much water as possible. Portion the squeezed mugwort into freezer bags, remove excess air, and store in the freezer. For mugwort to be used in soups or stews, blanch briefly, rinse in cold water to retain moisture, gently squeeze out excess water, and then store in freezer bags. Spring mugwort is like a precious tonic, so purchase it fresh during the season, blanch, and freeze to enjoy its fragrance even in winter. Take care of your health with nutritious mugwort during the changing seasons!
