Aromatic Spring Delight: How to Make Ssuk Gae-tteok (Mugwort Rice Cakes)
Easy Homemade Recipe for Spring Season Mugwort Rice Cakes
On a beautiful spring day, while trimming mugwort from the garden, I considered making mugwort soup. But then, I decided to make Ssuk Gae-tteok instead! Suddenly, it started raining, so I had to stop and come inside. This recipe will guide you to enjoy the fresh aroma and chewy texture of mugwort right in your own kitchen!
Main Ingredients- 1 bunch fresh mugwort
- 13 tablespoons glutinous rice flour (approx. 130g)
- 1 tablespoon sugar (approx. 10g)
- 1/2 tablespoon salt (approx. 5g)
- 200ml water used for blanching mugwort
- 1/2 tablespoon sesame oil (approx. 7ml)
Cooking Instructions
Step 1
1. Prepare the Mugwort: Trim off the tough bottom parts of the mugwort stems. Place the mugwort in a basket. Using tender leaves will result in softer rice cakes.
Step 2
2. Blanch the Mugwort: Add the washed mugwort to boiling water. Stir it gently about twice and immediately remove. Overcooking can diminish the mugwort’s flavor and color. Rinse the blanched mugwort under cold water and then squeeze out all excess water thoroughly by hand. This prevents the dough from becoming too wet.
Step 3
3. Utilize the Blanching Water: Don’t discard the water used for blanching the mugwort. Once cooled, use it for kneading the dough. This will enhance the mugwort’s aroma in the final cakes.
Step 4
4. Mince the Mugwort: Finely mince the squeezed mugwort with a knife. While a blender or food processor can be used, mincing by hand preserves the texture of the mugwort, making the cakes more enjoyable to eat.
Step 5
5. Make the Dough: In a large bowl, combine the glutinous rice flour, sugar, and salt. Mix well. Gradually add the minced mugwort and the cooled mugwort blanching water, kneading until a cohesive dough forms. Knead it as if making chewy dough for Korean knife-cut noodles (sujebi) to achieve a pleasant chewiness.
Step 6
6. Finish the Dough with Sesame Oil: Once the dough is mostly combined, add the sesame oil and continue kneading. Sesame oil helps prevent the dough from sticking to your hands and adds a nutty flavor. It’s a technique often used when making sujebi dough too!
Step 7
7. Check Dough Consistency: The dough is ready when it is smooth and elastic.
Step 8
8. Shape and Steam the Ssuk Gae-tteok: Take portions of the dough and shape them into flattened rounds. No steamer? No problem! Fill a pot with water, place a steaming rack inside, cover the rack with parchment paper (or oiled paper), arrange the shaped dough on top, cover with a lid, and steam over high heat for 10 minutes. To check if they’re done, insert a toothpick or skewer; if it comes out clean, they’re perfectly cooked. Ensure the lid is kept closed during steaming.
Step 9
9. Tip for Removing Cakes (for small batches): When removing the freshly steamed rice cakes, lightly splash them with cold water. This makes them much easier to lift off the parchment paper or rack. (This tip is especially helpful when steaming a small quantity.)
Step 10
10. Coat with Bean Flour (Optional): If you have roasted soybean flour (konggaru) at home, you can lightly coat the warm Ssuk Gae-tteok for an extra nutty flavor and delightful taste.
Step 11
11. Ready to Enjoy: Here are the Ssuk Gae-tteok, made with care! This recipe yielded about two servings. Enjoy a taste of spring!
