Aromatic Spring Delight: Chewy Mugwort Rice Cake (Ssukgaetteok) Recipe
Homemade Chewy Mugwort Rice Cake (Ssukgaetteok) Recipe: A Complete Guide to Dough, Steaming, and Making Ssuktteok
Discover how to easily make delicious, chewy mugwort rice cakes (Ssukgaetteok) at home, bursting with the fresh flavor of spring! Think making mugwort rice cakes is difficult? Think again! This recipe for Ssuktteok, a perfect snack or a satisfying meal replacement, will be introduced in detail. Mugwort is a perennial herb that thrives in sunny spots, commonly found around us, yet it possesses remarkable health benefits. It’s a representative healthy food of April, but fresh mugwort is still readily available. Revered since ancient times in Korean history, it’s a treasured ingredient. According to Donguibogam, mugwort has a warming property that strengthens the digestive, liver, and kidney functions, and is beneficial for treating abdominal pain. It’s also recognized as one of the top three plants for preventing adult diseases, alongside garlic and carrots, scientifically proven to purify blood, improve circulation, and possess antiseptic, pain-relieving, and anti-inflammatory properties. Mugwort is highly effective for women’s health issues like leucorrhea, vaginal discharge, and menstrual cramps, as it warms the uterus and aids in hemostasis. It can also help prevent high blood pressure and arteriosclerosis, boost immunity, aid detoxification, improve liver function, slow aging, and strengthen the gastrointestinal tract. Both Eastern and Western cultures have used mugwort for culinary and medicinal purposes for centuries. Young shoots are eaten as vegetables or made into rice cakes, and moxibustion (ssuk-ttoem) is used for healing. (Source: Naver Encyclopedia)
Mugwort Rice Cake Ingredients
- Mugwort powder 500g
- Sesame oil 1 Tbsp
- Water 1 Tbsp
Cooking Instructions
Step 1
The mugwort powder used in this recipe was made from mugwort I personally gathered last year, ground together with rice at a rice cake shop, and then frozen. The fresh mugwort I picked was incredibly soft and tender! While preparing and cleaning the mugwort takes time, it’s well worth it for such high-quality greens. First, remove any wilted leaves and trim the roots. Soak the prepared mugwort in water with 2 tablespoons of vinegar for about 10 minutes. Then, rinse it thoroughly under running water multiple times. Bring a pot of water to a boil with 1 tablespoon of coarse salt, add the mugwort, and blanch it for 2-3 minutes, flipping it over. Immediately rinse it in cold water and drain well in a colander.
Step 2
Wash the rice about three times until the water runs clear, then soak it for 30 minutes. Drain the rice well. You can grind the soaked rice using a blender or food processor, but I had mine ground at a rice cake shop for a small fee. When having it ground at the shop, I asked them to add a pinch of salt. I had 1kg total, so I made half into rice cakes last year and froze the other half as powder. While freshly made rice cakes are best, those made from stored rice cakes can also be delicious when re-steamed. For the frozen mugwort powder, transfer it to the refrigerator beforehand to thaw. Once thawed, begin making the dough by gradually adding water and kneading until smooth. If you prefer a sweeter taste, you can add a little sugar. For large batches of dough, it’s easier to put the dough into a sturdy plastic bag (or double bag it) and knead it with your feet; this helps develop a smooth, chewy texture. This time, however, I kneaded it by hand.
Step 3
Once the dough is ready, pinch off portions of appropriate size and shape them into flattened rounds. I used a plum blossom-shaped mold from a rice cake stamp to create pretty patterns. Using various molds can make your Ssukgaetteok even more special.
Step 4
Fill a steamer pot with plenty of water and bring it to a rolling boil over high heat. Once the water is boiling vigorously, place a silicone steamer liner or a damp cloth over the steamer basket. Arrange the shaped mugwort dough pieces nicely on the liner.
Step 5
To prevent condensation from dripping onto the cakes and making them soggy, cover the mugwort cakes with the damp cloth before placing the lid on the steamer. This ensures your cakes steam evenly.
Step 6
Traditionally, after the cakes are steamed, you’d brush them with a mixture of sesame oil and a little water for a glossy finish and enhanced flavor. However, eager to taste mine sooner, I mixed the sesame oil and water and brushed it onto the dough before steaming. As the cakes cooked, the distinctive green color of the mugwort intensified, and the fragrant aroma of sesame oil blended with the mugwort scent, filling the kitchen with a delightful smell.
Step 7
Steam over high heat for about 10 minutes, or until the mugwort cakes are cooked through. If you’re unsure, you can take one out and taste it to check for doneness. Transfer the cooked mugwort cakes to a cooling rack to let them cool slightly. These chewy, aromatic mugwort cakes truly capture the essence of spring with every bite.
Step 8
Arrange the warm mugwort cakes attractively on a serving plate. They are incredibly chewy and delicious when eaten warm – I lost count of how many I ate! While store-bought rice cakes are tasty, homemade Ssukgaetteok enjoyed immediately after steaming offers a uniquely wonderful experience.
Step 9
Ssukgaetteok is a must-try spring delicacy! While Ssukbeomuri (steamed mugwort rice) is also delicious, Ssuktteok has an irresistible charm that makes it hard to stop eating once you start. Recently, when a friend visited, I re-steamed some leftover Ssuktteok for them, and they absolutely loved it.
Step 10
Since mugwort is in season now and at its best, why not buy some fresh mugwort and try making Ssuktteok at home? Making Ssuktteok is not as difficult as you might think, so give it a try and enjoy this delicious treat!
