Fragrant Spring Delight: Mugwort Rice Cake (Ssukbeommuri)
Enjoy a Healthy Ssukbeommuri Sweetened Naturally by Artemisia
This Ssukbeommuri is a healthy and delicious treat, naturally sweetened by the subtle flavors of fresh mugwort, dates, and pine nuts, completely sugar-free. Its chewy yet soft texture, made with non-glutinous rice flour, makes it a perfect snack or dessert.
Ssukbeommuri Ingredients- 1 bunch fresh mugwort (approx. 200-300g)
- 2 cups non-glutinous rice flour (approx. 240g)
- 3 dried dates
- A small handful of pine nuts
- A pinch of salt (optional)
Cooking Instructions
Step 1
Seeing the Ssukbeommuri sold by grandmothers for 10,000 won at street stalls inspired me to make it myself! It’s amazing how delicious this dish can be, even with just a small amount of freshly picked mugwort. From now on, I’ll be making it at home instead of buying it!
Step 2
Gently rinse the harvested mugwort under running water to remove any dirt or debris.
Step 3
In a clean bowl, mix half a cup of water with half a cup of vinegar and soak the mugwort for about 10 minutes. Soaking in vinegar water helps to sanitize the mugwort, giving you peace of mind.
Step 4
Remove the mugwort from the vinegar water and rinse it thoroughly 2-3 times. Place the rinsed mugwort in a sieve to drain. Don’t drain it completely; a little moisture left will help the rice flour adhere better.
Step 5
Prepare 2 cups of non-glutinous rice flour. This is approximately 2 cups using a standard paper cup. Using non-glutinous rice flour helps achieve the characteristic chewy yet soft texture of Ssukbeommuri.
Step 6
Tip: In the past, I tried making Ssukbeommuri with glutinous rice flour and it turned out too much like sticky rice cake. For a chewier texture, use non-glutinous rice flour. If you prefer a softer texture, you can mix non-glutinous and glutinous rice flour. (This experience turned into a happy memory of making injeolmi with the glutinous rice flour!)
Step 7
Add the prepared non-glutinous rice flour to the slightly moist mugwort and gently mix and knead with your hands. Just combine them lightly until the mugwort and flour clump together. The moisture from the mugwort should be enough for the flour to stick.
Step 8
Place the mixed mugwort and rice flour onto a steaming rack in a steamer, spreading it out evenly.
Step 9
Cover the steamer and steam for about 20 minutes over high heat. This ensures the mugwort’s fragrance and the rice flour cook through to a tender consistency.
Step 10
While it’s steaming, thinly slice the dried dates and lightly crush the pine nuts. When the Ssukbeommuri is almost done, open the steamer lid and sprinkle the sliced dates and crushed pine nuts evenly over the top. The dates add a subtle sweetness, and the pine nuts provide a nutty aroma, creating a delicious Ssukbeommuri without any added sugar.
Step 11
To check if it’s cooked, insert a chopstick into the Ssukbeommuri. If no batter sticks to the chopstick, it’s ready. If batter does stick, steam for an additional 5 minutes.
Step 12
Carefully transfer the perfectly steamed Ssukbeommuri from the steamer to a serving dish. On this warm spring day, with cherry blossoms in full bloom, I hope you enjoy a pleasant Sunday with this fragrant Ssukbeommuri! Thank you.
