Ssuk Beomuri (Korean Mugwort Rice Cake)

Ssuk beomuri is a traditional Korean mugwort rice cake made by steaming rice flour with fresh ssuk. This soft, crumbly tteok has a light texture and gentle herbal aroma. Naturally vegan and gluten-free.

Course Dessert, Snack

Cuisine Korean

Diet Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword gluten free Korean dessert, korean dessert, korean rice cake, Mugwort rice cake, ssuk beomuri, steamed rice cake, tteok, vegan Korean dessert

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 349

Author Hyegyoung K. Ford

Equipment

steamer
kitchen cloth liner

Ingredients

3½ oz (100 g) fresh mugwort (ssuk) see note below
2 cups + 2 tbsp (270 g) rice flour
7 tbsp (105 ml water
4 tbsp (50 g) sugar
½ tsp (3 g) salt

Instructions

Prepare the mugwort: Rinse the fresh mugwort and shake off excess water. The leaves should be slightly damp but not dripping. If the stems are thick, trim the woody portion. Leave small leaves whole and roughly chop longer sprigs.
Moisten the rice flour: Place the rice flour in a bowl. Sprinkle in the water gradually, rubbing the flour between your hands until it forms small sandy clumps that briefly hold together when squeezed.
Sift and season: Pass the moistened flour through a sieve. Add the sugar and salt and whisk to combine.
Coat the mugwort: Add flour mixture to the mugwort and toss gently until the leaves are lightly coated. A large tray or baking sheet works well for mixing so the herbs distribute evenly.
Prepare the steamer: Line a steamer basket with a damp kitchen cloth and sprinkle a little sugar over the cloth.
Layer the mixture: Transfer the mugwort mixture to the prepared steamer in loose layers, sprinkling a little extra flour mixture between layers if needed. Do not press the mixture down.
Steam the cake: Bring water to a boil in the steamer pot. Place the basket over the pot and cover the lid with a cloth to catch condensation. Steam over medium heat for about 15 minutes, until the cake is fully cooked and fragrant.
Rest and serve. Remove the steamer from heat and let the cake rest for 2–3 minutes. Lift the cloth and gently break the ssuk beomuri into loose pieces. Serve warm.

Video

Notes

Mugwort Powder or Dried Mugwort: If fresh mugwort is unavailable, mugwort powder or dried mugwort can provide a similar herbal flavor year-round.

Nutrition