Aromatic Mugwort Rice Cakes (Ssuk Injeolmi)
Quick & Easy Mugwort Injeolmi without Soaking Rice: The Secret is Using Mugwort Water!
Discover how to make delicious and easy Ssuk Injeolmi (Korean mugwort rice cakes) using fresh spring mugwort without the hassle of soaking glutinous rice beforehand. This recipe leverages mugwort-infused water for a simplified process, making it accessible even for beginners. With abundant spring mugwort available, try making this delightful treat at home and savor the taste of spring!
Ingredients for Aromatic Mugwort Injeolmi- 1/2 Tbsp coarse sea salt (for blanching mugwort)
- 300g fresh mugwort (washed thoroughly)
- 1kg glutinous rice flour (available at Korean markets or mills)
- 400ml water (for blending mugwort)
- 3 Tbsp sugar (adjust to taste)
- 1 cup (approx. 200g) roasted soybean powder (for coating)
Cooking Instructions
Step 1
① Blanch and Prepare the Fragrant Mugwort: Start by preparing 300g of fresh mugwort. If you have pre-cleaned mugwort, rinse it thoroughly under running water. To enhance the vibrant green color of the Injeolmi, blanch the mugwort in boiling water with 1/2 tablespoon of coarse sea salt for about 1 minute, or until the water returns to a boil. Immediately drain the mugwort and rinse it under cold water to stop the cooking process and preserve its bright green hue. Squeeze out as much water as possible by hand, then roughly chop the mugwort into smaller pieces to make blending easier. Chopping the mugwort instead of cooking whole and then pounding eliminates the need for traditional pounding.
Step 2
② Prepare Glutinous Rice Flour and Mugwort Water: Get 1kg of glutinous rice flour ready. It’s best to sift the glutinous rice flour before using it to ensure a chewier texture. Now, let’s make the mugwort water, which is key to this recipe. In a blender, combine the prepared mugwort, 400ml of water, 1/2 tablespoon of coarse sea salt, and 3 tablespoons of sugar. Blend until smooth.
Step 3
③ Mix and Rest the Dough: Pour the blended mugwort water over the sifted glutinous rice flour. Gently mix to combine, ensuring there are no dry lumps of flour. The glutinous rice flour will absorb the moisture from the mugwort water. If the mixture seems too stiff, add a little more water until you achieve a soft, dough-like consistency. By using mugwort water directly without soaking the rice flour first, you prevent it from becoming too mushy. Season the dough with the coarse sea salt for a subtle savory note and add sugar for sweetness. Knead the dough with your hands until it’s smooth and uniform. Using dry glutinous rice flour makes this process even simpler. Cover the dough tightly with plastic wrap and let it rest at room temperature for about 2 hours. Stir the dough occasionally during this resting period to ensure even moisture distribution and a softer texture.
Step 4
④ Steam for 20 Minutes: After the 2-hour rest, prepare your steamer by lining it with a damp cheesecloth or parchment paper to prevent the Injeolmi from sticking. Spread the rested mugwort dough evenly onto the lined steamer. This 1kg batch is a good portion for one meal. Once the dough is evenly spread, place it in the steamer over boiling water and steam for 20 minutes. After 20 minutes, carefully lift the lid and check for doneness by inserting a chopstick into the center. If no raw batter sticks to the chopstick, it’s fully cooked. If it’s still raw, steam for an additional 5 minutes. Once cooked, turn off the heat and let it steam for 5 more minutes to allow the Injeolmi to finish cooking evenly.
Step 5
⑤ Cut and Coat the Ssuk Injeolmi: Once the Injeolmi has finished steaming and resting, remove it from the steamer and let it cool slightly. While the Injeolmi is cooling, spread a generous amount of roasted soybean powder (about 200g) onto a large plate or tray. You can also use roasted grain powder (misutgaru) or almond flour as a coating. Place the slightly cooled Ssuk Injeolmi onto the soybean powder and gently press it down and shape it into a rectangle for easier cutting. Coating the bottom generously with soybean powder will prevent sticking. To cut the Injeolmi cleanly, lightly brush your knife with sesame oil. This prevents the sticky rice cakes from clinging to the blade. First, slice the Injeolmi into long strips vertically. Then, cut these strips into bite-sized pieces horizontally. Enjoy your homemade Ssuk Injeolmi, which is wonderfully chewy, soft, and bursting with the fresh aroma of spring mugwort!
