Aromatic Mugwort Cake (Ssuk Beommuri) from Manmulsang
Soft and Moist Mugwort Cake (Ssuk Beommuri) Using Seasonal Artemisia
Hello everyone! As the saying goes, ‘Rice is the strength of the nation.’ Today, we’re going to make ‘Manmulsang Ssuk Beommuri,’ a delightful dish using mugwort, a beloved healthy ingredient for Koreans since ancient times. Mugwort, also known as ‘Ae-yeop,’ has warming properties that are believed to strengthen the functions of the stomach, liver, and kidneys, and help relieve abdominal pain. Scientifically, it’s proven to purify blood, improve circulation, and possess antiseptic, analgesic, and anti-inflammatory effects. It’s particularly excellent for women’s health, making it a truly special ingredient. With its fragrant and subtly bitter taste, mugwort is the perfect seasonal ingredient to awaken your spring appetite! Let’s enjoy a healthy and delicious meal with this Manmulsang Ssuk Beommuri.
Main Ingredients- Mugwort (Ssuk) 150g
- Wet rice flour 500g (already seasoned with salt)
- Jujubes (seeds removed, julienned) 1 cup
- Sugar 1/2 cup
- Water 1/4 cup
Cooking Instructions
Step 1
For the most tender and fragrant Ssuk Beommuri, it’s best to use young, tender mugwort harvested in early spring. Carefully remove any dark soil near the roots or yellowed leaves.
Step 2
Mugwort leaves are delicate and can easily become mushy if washed directly under running tap water. Instead, fill a wide bowl with water and soak the mugwort for 2-3 minutes. Then, gently rinse it 2-3 times. This method cleans the mugwort thoroughly while preserving its freshness.
Step 3
Drain the washed mugwort in a colander. Avoid squeezing out all the moisture; leaving a little dampness on the leaves will help the rice flour adhere evenly.
Step 4
The secret to moist Ssuk Beommuri is a sweet jujube-sugar syrup! First, combine water and sugar in a pot. Heat over low flame, stirring until the sugar is completely dissolved. (Note: Don’t just use sugar without water, as it can harden. Always add water.) Once the sugar syrup is ready, add the finely julienned jujubes (seeds removed) and simmer briefly. Let it cool.
Step 5
The rice flour we are using today is wet rice flour, which already contains salt for seasoning. Please check the state of the rice flour before proceeding.
Step 6
Sift the wet rice flour through a sieve. This incorporates air into the flour, resulting in a lighter, fluffier Ssuk Beommuri.
Step 7
Prepare a large mixing bowl. Since mugwort takes up a lot of volume, a spacious bowl is ideal for easy mixing. Add the mugwort, sifted rice flour, and the cooled jujube-sugar syrup to the bowl. Gently mix everything together with your hands until the rice flour is evenly coated on the mugwort.
Step 8
Fill a steamer with water and bring it to a rolling boil over high heat. Once steam is rising vigorously, carefully line the bottom of the steamer with a damp cheesecloth or kitchen towel. Spread the mugwort and rice flour mixture evenly over the cloth.
Step 9
Cover the steamer with the lid and steam over high heat for 25 minutes. To prevent condensation from dripping onto the Ssuk Beommuri and making it soggy, you can wrap the lid with a dry kitchen towel.
Step 10
After 25 minutes, check if the Ssuk Beommuri is fully cooked. Insert a chopstick into the center of the cake. If the chopstick comes out clean without any batter sticking to it, it’s perfectly done.
Step 11
To serve the perfectly steamed Ssuk Beommuri beautifully, place a serving plate upside down over the steamer and carefully invert them together. This helps maintain the cake’s shape.
