📝 About This Recipe
Ssuktteok is a beloved Korean delicacy that captures the very essence of spring, featuring the earthy, aromatic fragrance of young mugwort leaves. These chewy rice cakes offer a sophisticated balance of herbal notes and subtle sweetness, traditionally prepared to celebrate the changing seasons. Hand-pounded to achieve a perfect elastic texture, they are a beautiful testament to Korea's deep-rooted connection between nature and the culinary arts.
🥗 Ingredients
Mugwort Preparation
- 300 grams Fresh young mugwort (Ssuk) (tough stems removed and thoroughly washed)
- 1/2 teaspoon Baking soda (to preserve the vibrant green color)
- 1 teaspoon Salt (for the blanching water)
Rice Dough
- 4 cups Short-grain glutinous rice flour (use 'wet' rice flour from the freezer section if possible)
- 3 tablespoons Sugar (adjust to preference)
- 1 teaspoon Fine sea salt (omit if your rice flour is already salted)
- 1/4 to 1/2 cup Hot water (added gradually as needed)
Finishing and Coating
- 1 cup Toasted soybean powder (Injeolmi-garu) (for coating the cakes)
- 2 tablespoons Toasted sesame oil (to prevent sticking and add aroma)
- 2 tablespoons Honey (for drizzling)
- 1 teaspoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
Thoroughly wash the mugwort in cold water multiple times to remove any grit. Trim away any woody stems, keeping only the soft leaves and tender tops.
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2
Bring a large pot of water to a boil. Add 1 teaspoon of salt and 1/2 teaspoon of baking soda. Blanch the mugwort for 1-2 minutes until soft but still vibrant green.
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3
Immediately plunge the blanched mugwort into an ice bath to stop the cooking process. Squeeze out as much excess water as possible until you have a dense ball of greens.
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4
Finely mince the squeezed mugwort with a knife, or pulse it in a food processor with 1 tablespoon of water until it forms a coarse paste.
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5
In a large mixing bowl, sift the glutinous rice flour, sugar, and salt. Add the prepared mugwort paste to the center of the flour.
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6
Begin mixing by hand, rubbing the mugwort into the flour to distribute the color and moisture evenly. Gradually add hot water, one tablespoon at a time, until a cohesive dough forms.
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7
Prepare a steamer by lining it with a damp cheesecloth or silicone mat. Lightly dust the cloth with a teaspoon of sugar to prevent the rice cake from sticking.
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8
Break the dough into palm-sized chunks and place them in the steamer. Steam over high heat for 20-25 minutes until the dough looks translucent and deep forest green.
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9
Carefully transfer the hot steamed dough into a heavy bowl or onto a sturdy wooden board lightly coated with sesame oil.
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10
This is the crucial 'pounding' phase. Use a heavy wooden pestle or a rolling pin greased with sesame oil to pound the dough vigorously for 5-10 minutes. This creates the signature 'chew' (q-texture).
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11
Once the dough is smooth and extremely elastic, roll it into a long cylinder (about 1 inch thick) on a surface lightly greased with sesame oil.
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12
Cut the cylinder into bite-sized pieces using a knife or a bench scraper. Alternatively, pull off small pieces and shape them into round discs.
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13
Toss the pieces in a bowl filled with toasted soybean powder until evenly coated, or leave them plain and brush lightly with sesame oil.
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14
Arrange the cakes on a serving platter. If serving plain, provide a small dish of honey or grain syrup for dipping.
💡 Chef's Tips
If you cannot find fresh mugwort, frozen blanched mugwort or 2-3 tablespoons of dried mugwort powder can be used as a substitute. When pounding the dough, keep a small bowl of salted water nearby to lightly dampen your hands or the pestle; this prevents sticking and adds seasoning. Ensure the water used for the dough is very hot (boiling) to partially gelatinize the starch, which results in a softer, more pliable cake. Store leftovers in an airtight container at room temperature for one day; for longer storage, freeze immediately and re-steam or pan-fry to soften.
🍽️ Serving Suggestions
Serve with a warm cup of Omija-cha (five-flavor berry tea) to complement the herbal notes. Pair with a side of chilled honey for dipping to balance the earthy bitterness of the mugwort. Enjoy as a light afternoon snack alongside fresh seasonal fruits like strawberries or Asian pear. For a modern twist, lightly pan-fry the plain cakes in a little oil until the edges are crispy and serve with vanilla bean ice cream.