Artemisia (Ssuk) Crumble: A Taste of Spring
Announcing the Arrival of Spring with Delicious Ssuk Crumble!
Enjoy a generous portion of fresh mugwort with this Ssuk Crumble. It offers a unique and delightful flavor profile, distinct from traditional mugwort rice cakes (Ssuk Tteok).
Ingredients
- Fresh mugwort (Ssuk) 200g
- Wet non-glutinous rice flour 300g
Cooking Instructions
Step 1
First, prepare 200g of fresh mugwort purchased from the market. Rinse it thoroughly under running water about twice to remove any dirt or debris, then drain well. It’s important to preserve the fresh aroma of the mugwort.
Step 2
Place the washed mugwort into a large bowl and get ready for the next step. Gently spread out the mugwort so it doesn’t clump together.
Step 3
Most commercially available wet non-glutinous rice flour nowadays contains salt, so there’s no need to prepare extra salt. Sprinkle 100g of rice flour (about 1 cup) evenly over the mugwort in the bowl. If you prefer a sweeter taste, mix 1 tablespoon of sugar with the rice flour at this stage. Sugar helps to mellow the slightly bitter notes of the mugwort.
Step 4
Using both hands, gently toss and mix the mugwort and rice flour, turning them over from bottom to top. The natural moisture in the mugwort will help the rice flour coat it beautifully. Be careful not to overmix or knead it too vigorously.
Step 5
After the initial coating of rice flour, add another 100g of rice flour (about 1 cup). If you desire sweetness, mix in 1 tablespoon of sugar with the rice flour before sprinkling. This step is key to achieving the crumbly texture and delightful chewiness of the Ssuk Crumble.
Step 6
After mixing in the second batch of rice flour, you’ll notice that more rice flour adheres to the mugwort compared to the first coating. Gently mix again, ensuring the rice flour is evenly distributed without clumping.
Step 7
Repeat this process to coat the mugwort with rice flour a total of three times. Each layer of rice flour contributes to the delightful crumbly and slightly chewy texture of the finished Ssuk Crumble.
Step 8
Prepare the steamer. Line the bottom of a bamboo steamer with a damp cheesecloth or kitchen towel. Lining the steamer prevents the Ssuk Crumble from sticking and ensures even moisture distribution during steaming.
Step 9
Carefully spread the mugwort, which has been coated with rice flour three times, onto the damp cloth in the steamer. Avoid packing it too tightly; leave some space for even cooking.
Step 10
Place the steamer basket with the mugwort onto a pot of boiling water. Steam over high heat for 20 minutes, then turn off the heat and let it rest (steam) for 5 minutes. This resting period allows the Ssuk Crumble to become even more moist and tender.
Step 11
The Ssuk Crumble is now perfectly cooked and ready! Opening the lid will release a wonderful, fresh aroma of mugwort throughout your home, truly signaling the arrival of spring.
Step 12
Once the steam has slightly subsided, carefully transfer the perfectly steamed Ssuk Crumble to a serving plate. While delicious when hot, it’s also delightful served warm after a short cooling period.
Step 13
Serve the finished Ssuk Crumble by gently separating the pieces with chopsticks. Enjoy it as is! The combination of the fresh mugwort aroma, the nutty flavor of the rice flour, and the tender texture makes it a beloved dish for everyone.
