Fragrant Mugwort Rice Cakes (Ssuk-gaetteok)
How to Make Delicious Ssuk-gaetteok (Mugwort Rice Cakes)
I made Ssuk-gaetteok using fresh mugwort gathered from my in-laws’ home! This recipe offers a delightful taste of spring with its aromatic mugwort and chewy texture, perfect for sharing with family.
Dough Ingredients- 10 cups wet mugwort powder
- 5 cups sugar
- Approx. 1/3 to 2/3 cup hot water (adjust according to dough consistency)
Cooking Instructions
Step 1
Let’s make delicious Ssuk-gaetteok using fresh mugwort, embodying the essence of spring! The mugwort gathered from my in-laws’ house is blanched, squeezed thoroughly to remove excess water, and then soaked with rice overnight. This mugwort and rice mixture is then taken to a mill to be finely ground, yielding a moist, wet mugwort powder. Because wet mugwort powder contains a lot of moisture, it doesn’t require much additional water to form a good dough.
Step 2
The freshly milled mugwort powder might be clumpy. Gently break it apart with your hands to create a fine powder. Now, add 10 cups of this mugwort powder and 5 cups of sugar. Mix them thoroughly, ensuring there are no lumps. You can adjust the amount of sugar to your preference.
Step 3
To achieve a chewy texture, the rice flour dough should be kneaded with hot water. Prepare hot water, and instead of pouring it all at once, gradually add it to the dough while mixing. Start with about 1/3 cup and adjust up to 2/3 cup, observing the dough’s consistency. Using hot water helps the dough bind well and become chewier.
Step 4
Now, knead the dough thoroughly. Use your hands to gently press and shape the dough until it becomes smooth. Once it forms a cohesive mass, the dough preparation is complete. If salt was added when the mugwort and rice were milled together at the mill, you don’t need to add extra salt. (If you used mugwort powder without salt, add a pinch of salt to season.)
Step 5
To prevent the dough from drying out, cover the finished dough with plastic wrap or a damp cloth. While you can shape it immediately, letting the dough rest for a while will make it softer and easier to work with. Now, prepare to shape the dough by taking portions of it.
Step 6
Take a portion of the dough and shape it into a round, flattened cake between your palms. If you desire a more decorative shape, you can use a special mold for Ssuk-gaetteok to create beautifully shaped cakes. Even without a mold, naturally shaping them by hand will result in delicious cakes.
Step 7
I chose to shape them by hand into round, flattened cakes. The amount of dough I prepared filled about 4 layers of parchment paper. Place the shaped cakes on the parchment paper, leaving some space between them to prevent sticking.
Step 8
Fill a steamer with water and line it with parchment paper. Once the water is boiling vigorously, place the shaped mugwort cakes onto the steamer. Once steam is produced, steam for about 10 to 15 minutes. The steaming time can be adjusted based on the size of your cakes. To check if they are cooked, insert a skewer or toothpick; it should come out clean.
Step 9
Prepare a glaze to add shine and a nutty aroma to the steaming hot Ssuk-gaetteok. In a clean bowl, combine 1/2 cup of water with 1 tablespoon of sesame oil and mix well. Brushing this mixture onto the surface of the cakes will make them look even more appetizing.
Step 10
Once the Ssuk-gaetteok have steamed for about 15 minutes, carefully remove them from the steamer. While they are still warm, use a brush to apply the prepared sesame oil mixture evenly over the surface. This completes your fragrant and delicious Ssuk-gaetteok! These freshly steamed cakes are wonderful enjoyed warm, or they can be cooled and enjoyed for their chewy texture. Leftover cakes can be frozen and re-steamed later.
