Mugwort rice cakes, or ssukgaeteok (쑥개떡), are a beloved traditional Korean treat, especially popular during spring. These delicate cakes offer a unique flavor profile, blending the slightly bitter earthiness of mugwort with the soft, chewy texture of glutinous rice. The vibrant green hue of the mugwort adds a beautiful visual appeal, making them perfect for special occasions or a simple, yet elegant, snack. Their subtle sweetness and herbaceous notes create a delightful balance, making them surprisingly addictive. The aroma alone is enough to transport you to a lush springtime meadow.
Beyond their delicious taste and visual charm, ssukgaeteok are surprisingly simple to make at home. This recipe provides a clear, easy-to-follow guide, ensuring even novice cooks can create these delectable rice cakes with confidence. Ready to experience the magic of homemade ssukgaeteok? Let's dive into the step-by-step process!
Tools Needed
- Mortar and pestle or blender
- Steamer
- Rice cake stamp (optional)
Ingredients
- Mugwort
- Rice flour
- Beans (for bean powder)
- Sugar
- Salt
- Sesame oil
- Water
Step-by-Step Instructions
Step 1. Prepare Mugwort and Ingredients
- Boil mugwort in boiling water with a little salt until stems are slightly soft.
- Rinse the boiled mugwort in cold water to remove heat and maintain its green color.
- Grind beans into powder using a mortar and pestle or blender.
- If not using pre-made rice flour, soak rice in water for over three hours, drain, and grind into fine powder.
Step 2. Mix and Knead the Dough
- Mix rice flour with mugwort powder, salt, and sugar to taste.
- Gradually add hot water to the flour mixture and knead into a smooth dough that doesn't stick to your hands.
- Beat the dough vigorously for a chewier texture.
Step 3. Shape and Steam the Cakes
- Roll small portions of dough into flat cakes.
- Optionally, use a rice cake stamp and sesame oil for added design and flavor.
- Steam the rice cakes on a wet cotton cloth for 20 minutes.
Step 4. Cool and Finish
- After steaming, quickly cool the rice cakes with cold water for a stickier, greener result.
- Let the rice cakes cool, then brush with sesame oil for a glossy finish.
Read more: Easy Korean Rainbow Rice Cake (Mujigae-tteok) Recipe
Tips
- Seasoning is key for delicious rice cakes.
- The longer the dough sits, the chewier the rice cakes will be.
Nutrition
- N/A
FAQs
1. Can I substitute the mugwort?
While mugwort gives the cakes their unique flavor and color, you can try substituting with spinach or even matcha powder for a different taste and color.
2. How do I store leftover mugwort rice cakes?
Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage.
3. What if my rice cakes are too sticky?
If the dough is too sticky, add a little more glutinous rice flour, a tablespoon at a time, until it reaches the desired consistency. Don't add too much at once.
Making these delightful mugwort rice cakes is a rewarding experience, bringing a taste of tradition and spring into your kitchen. Enjoy the fragrant, chewy texture and unique flavor—perfect for sharing with family and friends. Now go forth and create your own batch of delicious, homemade ssukgaeteok!