Ssuk Injeolmi || 쑥인절미 1

Ssuk injeolmi is a traditional Korean rice cake made with glutinous rice flour and mugwort. It’s a popular springtime treat known for its soft texture and the unique aroma of mugwort.

Key characteristics:

• Ingredients: Glutinous rice flour, mugwort, salt, sugar, and often coated in soybean powder.
• Color: A vibrant green hue from the mugwort.
• Flavor: A sweet and slightly salty taste with a fragrant mugwort aroma.
• Health benefits: Mugwort has warming properties that aid digestion.

How to make it:

1. Steam the mugwort: Blanch the mugwort in boiling water and rinse with cold water.
2. Grind the glutinous rice: Grind soaked glutinous rice into a fine powder.
3. Mix the dough: Combine the rice flour, steamed mugwort, salt, and sugar to form a dough.
4. Steam the dough: Steam the dough until cooked through.
5. Coat with soybean powder: Cut the steamed rice cake into pieces and coat with soybean powder.

Ways to enjoy:

• With tea: Ssuk injeolmi pairs well with a cup of warm tea, especially green tea.
• With ice cream: For a unique twist, enjoy it with a scoop of ice cream.
• As a topping: Use it as a topping for patbingsu (shaved ice dessert).