Ssuk Beomuri (Korean Mugwort Rice Cake)

Steps

1. Rinse the fresh mugwort and shake off excess water so leaves are damp but not dripping. Trim thick, woody stems. Leave small leaves whole and roughly chop longer sprigs.
2. Place rice flour in a bowl and gradually sprinkle in the water, rubbing the flour between your hands until it forms small clumps that hold together when squeezed.
3. Pass the moistened flour through a sieve, then add sugar and salt and whisk to combine.
4. Add the flour mixture to the mugwort and toss gently until the leaves are lightly coated.
5. Line a steamer basket with a damp kitchen cloth and sprinkle a little sugar over the cloth.
6. Transfer the mugwort mixture into the steamer in loose layers without pressing down, sprinkling extra flour mixture between layers if needed.
7. Bring water to a boil in the steamer pot, place the basket over it, cover the lid with a cloth to catch condensation, and steam over medium heat for about 15 minutes until fully cooked and fragrant.
8. Remove from heat and let rest for 2–3 minutes. Lift the cloth, gently break the cake into loose pieces, and serve warm.