Spring’s Essence in a Bite: Soft and Sweet Ssukbeomuri Recipe
Making Delicious and Healthy Ssukbeomuri (Steamed Mugwort Cake) with Spring Mugwort
Every spring, I make Ssukbeomuri (steamed mugwort cake) at least a few times. It was a nostalgic dish for my mother, who is visually impaired. I never cared for it when I was younger, but now, I find myself craving it more and more as I get older, which must mean I’m maturing! Enjoy this delightful and healthy spring delicacy at home.
Main Ingredients- Generous amount of fresh mugwort
- 2 cups rice flour
- 2 Tbsp sugar
Cooking Instructions
Step 1
Prepare a generous amount of fresh mugwort, bursting with the aroma of spring. Wash the mugwort thoroughly under running water. Gently pat it dry, leaving a slight dampness – don’t squeeze out all the moisture. In a separate bowl, combine 2 cups of rice flour with 2 tablespoons of sugar, mixing well until the sugar is evenly distributed. This ensures consistent sweetness throughout the cake.
Step 2
Take a handful of the slightly damp mugwort and gradually sprinkle the sugared rice flour over it. Gently toss the mugwort with the flour until it’s lightly and evenly coated. Avoid clumping by tossing lightly. The goal is to coat the mugwort without making it dense, preserving its texture while ensuring it’s well-covered.
Step 3
Bring water to a boil in a steamer. Once steaming, line the steamer basket with a clean cheesecloth or fine-mesh cloth. Carefully arrange the flour-coated mugwort onto the cloth, spreading it out gently so the pieces don’t stick together too much. Evenly distributing the mugwort is key to achieving a fluffy texture.
Step 4
Cover the steamer with a lid and steam over high heat for 10 minutes. After 10 minutes, reduce the heat to low and let it steam for an additional 5 minutes to allow it to rest and cook through. (Tip: If your mugwort is very tender, it might turn mushy or cake-like. Adjusting the steaming time is crucial. I once steamed it for 20 minutes, and it became too soft. The 10 minutes steaming with 5 minutes resting is usually the perfect balance.)
Step 5
Voila! Your Ssukbeomuri is ready, boasting a fluffy texture and the vibrant aroma of mugwort. This steamed cake is best enjoyed warm, right after it’s cooked. (Note: If steaming from the beginning without pre-steaming, a common guideline is to steam for about 20 minutes and let it rest for 5 minutes. Adjust the steaming time based on the type and thickness of your mugwort. Enjoy this exquisite spring delicacy that truly captures the natural flavor and scent of mugwort!)
