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Friday, February 23, 2024

Ssuk Beomul (Korean Mugwort Rice Cake)


Ssuk Beomul or Ssuk Beomuri is a steamed Korean mugwort rice cake merely made with Ssuk (mugwort) and rice cake flour. A springtime favourite, this Ssuk Beomul is filled with herbaceous taste that’s frivolously candy – good for breakfast or a snack.

What’s Ssuk Beomul 쑥버물?

Ssuk Beomul is a straightforward steamed Korean Tteok (rice cake) that’s made by mixing Ssuk and Tteok flour collectively and steaming it. Completely different from most tteok the place rice is the most important ingredient with flavorings or dried fruit or nuts added, this rice cake consists primarily of Ssuk leaves which are held along with the rice flour combination.

So, in regards to the title. Beomul 버물 comes from the phrase Beomurida 버무리다 which implies to toss or combine. Thus, this dish additionally known as Ssuk Beomuri.

Now, What’s Ssuk?

Ssuk (Artemisia princeps) that Koreans eat is one number of the frequent species known as Mugwort in English. NOT ALL mugworts are the identical so please watch out about which selection you utilize.

Korean Ssuk (쑥) has a really fragrant and barely bitter taste. Koreans, Japanese and Chinese language use it in cooking in addition to in natural medication. Koreans like to make rice cake (tteok), soups and in addition in Saunas (haha.). Once I was a toddler, the neighborhood bathhouses all the time hung dried Ssuk contained in the dry Saunas! I didn’t significantly benefit from the aroma again then however now I like it! I have to be getting actually outdated..😝

Ssuk grew within the wild in every single place once I was rising up in Seoul and I cherished selecting them on my manner dwelling from college. I used to be so proud coming dwelling – “Mother! Look what I discovered and introduced dwelling to your too cook dinner!!” I really don’t keep in mind having fun with the soup as a lot however I LOVED selecting them. I all the time cherished vegetation, meals and animals so far as I can keep in mind. 😛

Korean mugwort ssuk growing in garden and also harvested
Ssuk (mugwort) rising in my backyard (LEFT), and harvested (RIGHT)

I began to develop them final 12 months at dwelling (from a couple of vegetation I received from a good friend) and this 12 months for the primary time I used to be capable of choose them (watch me choose them within the video – with the assistance from Spock 🐕) and make tteok with it!! I couldn’t imagine I can now have Ssuk in my backyard!! And do I promote the seeds on my store? No.. not but. I’m searching for it although!

Ssuk Beomul

What Flour Do You Use for Korean Rice Truffles (Tteok)?

This can be a query you’ll have and the reply will not be quite simple. In brief, there are 2 fundamental sorts of tteok in Korean delicacies. One is made with candy rice aka glutinous/sticky rice (chapssal 찹쌀) after which the opposite form is made with quick grain rice (maepssal 멥쌀). Extra particularly, a moist quick grain rice powder known as Tteok Ssal Garu 떡 쌀가루.

With candy rice flour, you make Injeolmi, whereas Songpyeon, Seolgi Tteok and this Ssuk Beomul (Ssul Tteok) are produced from moist quick grain rice powder aka Tteok Ssal Garu 떡쌀까루 or Maepssal Garu 멥쌀가루. You should buy them within the freezer part at a Korean grocery retailer however for those who don’t have entry to 1, you may make it at dwelling. Examine my The best way to make contemporary Rice Flour for Rice Truffles submit on methods to make it.

The best way to make Korean Ssuk Beomul Tteok (Mugwort Rice Cake)

Tools

  • stress rice cooker, stress cooker
  • steam liner
  • parchment paper
  • mixing bowls, colander
  • chopsticks

Elements

  • 100g Ssuk (mugwort)
  • 300g Tteok Ssalgaru (moist rice cake powder)
  • 2.5 to three Tbs sugar (use 2.5 Tbs if including candy canned chestnuts)
  • 1/8~1/4 tsp sea salt
  • 2 Tbs or much less water
  • 6 canned chestnuts (in syrup) – optionally available however improve sugar quantity if omitted
  • 5-6 dried jujube dates (Daechu 대추) – optionally available

Step-by-Step Directions

korean canned chestnuts in syrup and cut pieces on board

  1. Drain chestnuts from the can and discard the syrup. Reduce into smaller items. I often lower into quarters or extra. 6 step by step pics on how to make jujube flowersclose up pics of flowers made with jujube dates
  2. Take away pits from dried Jujube dates by chopping across the pit. After which roll the lower piece then lower crosswise which can seem like a flower! Watch my video under.
  3. Retailer-bought moist tteok flour aka Seupsik Ssalgaru 습식 쌀가루/Tteok Ssalgaru 떡 쌀가루/Maepssal Garu 멥쌀가루 comes frozen. If you happen to don’t have entry to this moist rice flour, you may make your individual at dwelling by following the directions in THIS POST. 4 step by step pics of lining inner rice cooker pot
  4. Put together the rice cooker pot for Ssuk Beomul. Use a 6 cup measurement or bigger cooker. Add about 1+1/4 cup water, then a steamer basket or in case you have a steamer insert that comes together with your rice cooker, use that. I like utilizing a silicone steamer that flexes simply into the pot. hemp sambae liner in package Moisten a Korean hemp (삼베 sambae) steam liner with water and wring out extra water then line the silicone steamer with it. Alternatively, you should use a normal bamboo steamer on the stovetop OR On the spot Pot as I did for my Songpyeon submit. step by step pics of rubbing wet rice flour with hands
  5. IN A BOWL, add frozen or contemporary tteok rice flour, salt and add about 1.5 Tbs to 2 Tbs of water per 300 grams of moist rice flour. Combine all of the flour and water by mixing and rubbing flour in between your fingers so rice flour is evenly moist however doesn’t have any clumps in it. wet tteok flour mix shaped into log in hand
  6. TEST the tteok combine by grabbing a handful and shutting your fist to make a log (see pic) in your hand. Then toss the lumped flour gently in your hand (only a mild toss). If the lumped combination simply breaks aside into powdered kind when it drops again in your hand, you have to add a bit extra water. Perhaps add about 1/2 Tbs extra at most. Attempt once more and if the clumped log retains its form after a toss, then it’s sufficiently moist. However you positively DON’T WANT it to be like an everyday dough however needs to be moist and nonetheless powdery. Watch my video on how I do that.
  7. Add sugar to rice flour combination and blend once more together with your fingers. Put aside a small handful (1.5 Tbs or so) of the combination to sprinkle on the backside of the pot. step by step pics of coating ssuk mugwort with wet tteok flour
  8. Rinse Ssuk (mugwort) in water 2-3 instances and take away any powerful stems. Let the rinsed leaves drain in a colander. DO NOT dry it out. We wish the mugwort leaves to be fairly moist in order that they are going to get simply coated with the flour combination.To the bowl with moist rice flour from 7, add the rinsed and moist mugwort leaves. Gently toss mugwort Ssuk leaves with flour so all of the leaves are evenly coated. rice flour sprinkled liner pot
  9. Calmly sprinkle the underside of the ready pot with a few of the flour combine (about 1 1/2 Tbs) to forestall the tteok from sticking.
  10. ADD 1/2 of the coated Ssuk (from 8) Beomul into the ready rice cooker pot (from step 1) and unfold evenly within the pot. ssuk tteok mix topped with chestnuts and jujube dates in pot
  11. Then high with chestnuts and jujube dates or jujube flowers as I did right here. ssuk tteok all ready in pot for steaming
  12. REPEAT LAYER – add the remaining Ssuk Beomul and end by topping with chestnuts and jujube dates once more. making hole in center of tteok with chopsticks
  13. Dig a gap within the heart by swirling round a set of thick wood chopsticks a couple of instances. We make this gap so the steam might be evenly distributed throughout cooking. rice cake in pot covered with parchment paper
  14. Cowl the highest with parchment paper. (lower out a circle) After which wrap the perimeters with leftover hemp liner.
  15. Put the pot within the rice cooker, shut and lock the highest and Set the rice cooker to steam (만능찜 Man-neung-jjim) operate. It ought to steam for 30 min. As soon as cooked, take away from the rice cooker and switch to a plate and serve!
ssuk beomul korean mugwort rice cake on black plate

FROM JINJOO!

Chef’s Ideas for Ssuk Beomul (Mugwort Tteok)

  • Make sure you use frozen moist Maepsssal garu/Tteok ssalgaru (quick grain rice flour) or make your individual by following my directions HERE.
  • If including canned chestnuts in syrup, scale back the quantity of sugar (as famous in recipe) as a result of I discovered it too candy in any other case.
  • SUBSTITUTIONS – I’m afraid I haven’t discovered a great substitute for ssuk but. For the moist Maepssal Garu, you should use dry candy rice flour as a substitute however word the water quantity might be completely different. Use about 2 Tbs for 1/3 cup dry mochiko (candy rice) flour. And if you will do that, simply cook dinner within the microwave for about 3 min.
  • OTHER COOKING METHODS – Use the On the spot Pot or in a bamboo steamer on range high for those who don’t have entry to stress rice cooker.
  • ADDITIONS – Add nuts like pine nuts or walnut for extra nutty taste.
  • STORAGE – Maepssal Tteok will get laborious and dry inside a day. If you’re not going to eat it the identical day, it could be greatest to freeze it and reheat within the microwave or steamer.
  • SERVING SUGGESTIONS – Serve with some fantastic Korean tea like Chrysanthemum or Persimmon Tea – take a look at my fantastic Korean tea choice in my Kimchimari Store!
ssuk beomuri tteok hot and fresh out of rice cooker

Ssuk Beomul (Mugwort Rice Cake) Video

This can be a fast 4 min video.


This can be a longer 9 min YouTube video with full narration.

Ssuk Beomul Tteok (Korean Mugwort Rice Cake)

Ssuk Beomul is a straightforward and light-weight (a lot much less carbs than common tteok) steamed rice cake that may be made at dwelling.

serves: 8

Directions

  • Drain chestnuts from the can and discard the syrup. Reduce into smaller items. I often lower into quarters or extra.

  • Take away pits from dried Jujube dates by chopping across the pit. After which roll the piece and lower crosswise which can seem like a flower! Watch my video!

  • Retailer-bought moist tteok flour (comes frozen) aka Seupsik Ssalgaru 습식 쌀가루/Tteok Ssalgaru 떡 쌀가루/Maepssal Garu 멥쌀가루. If you do not have entry to frozen moist rice flour, you may make your individual at dwelling by following the directions in THIS POST.
  • Put together steamer – in a rice cooker pot (6 cup measurement or greater), add 1 1/4 cup water, then a steamer basket or in case you have a steamer insert that comes together with your rice cooker, use that. Line it with a moist Korean hemp (삼베 sambae) steam liner or a silicon nice mesh liner for tteok. Alternatively, you should use a normal bamboo steamer on stovetop OR On the spot Pot as I did for my Songpyeon submit.

  • Add the tteok rice flour in a bowl, add salt and add about 1.5 Tbs to 2 Tbs of water per 300 grams of moist rice flour. Combine all of the flour and water by mixing and rubbing flour in between your fingers so rice flour is evenly moist however has no clumps.

  • TEST the tteok combine by grabbing a handful and shutting your fist to make a lump in your hand. Then toss the lumped flour gently in your hand. If the lumped combination simply breaks aside into powdered kind, you have to add a bit extra water. Perhaps add about 1/2 Tbs extra at most. Attempt once more and if the clumped log retains its form, then it is sufficiently moist. If not, add just a little bit extra water. It ought to simply be a moist combine however nonetheless breaks aside simply for those who needed it to. Watch my video on how I do that.

  • Add sugar to moist flour and blend once more together with your fingers.

  • Rinse Ssuk (mugwort) in water 2-3 instances and take away any powerful stems. Let the rinsed leaves drain in a colander however we nonetheless need the leaves to be fairly moist so don’t let it dry out.

  • In a giant bowl, add the moist mugwort leaves, then the flour combination from 3. Gently toss the mugwort with flour so they’re all evenly coated.

  • Now, into the ready rice cooker pot with the steamer liner lined up (from step 1), unfold about 1/2 of the rice flour coated ssuk.

  • Prime with lower chestnuts and lower up jujube dates or jujube flowers like I did right here.

  • Repeat – add the coated Ssuk leaves after which end by topping with chestnuts and jujube dates.

  • Take a set of thick wood chopsticks or the again of a spoon and dig a gap within the heart and swirl it round to make a gap so the steam is evenly distributed throughout cooking.

  • Now, cowl the highest with parchment paper. (lower out a circle) After which wrap the perimeters with leftover hemp liner.

  • Put within the rice cooker and set the steam (만능찜 Man-neung-jjim) operate. It ought to steam for 30 min. As soon as cooked, take away from rice cooker and switch to a plate and serve!

Ideas & Notes:

  • Make sure you use frozen moist Maepssal-garu/Tteok ssalgaru (quick grain rice flour) or make your individual by following my directions HERE.
  • Steam within the On the spot Pot or in a bamboo steamer on stovetop for those who don’t have entry to a stress rice cooker. 
  • Add nuts like pine nuts or walnuts for a further nutty taste.
  • STORAGE – Maepssal Tteok will get laborious and dry inside a day. If you’re not going to eat it the identical day, it could be greatest to freeze it and reheat within the microwave or steamer.
  • Serve with some fantastic Korean tea like Chrysanthemum or Persimmon Tea – take a look at my fantastic Korean tea choice in my Kimchimari Store!

Vitamin Info:

Energy: 160kcal (8%)| Carbohydrates: 35g (12%)| Protein: 3g (6%)| Fats: 1g (2%)| Saturated Fats: 1g (6%)| Polyunsaturated Fats: 1g| Monounsaturated Fats: 1g| Sodium: 28mg (1%)| Potassium: 36mg (1%)| Fiber: 1g (4%)| Sugar: 4g (4%)| Vitamin A: 1IU| Vitamin C: 1mg (1%)| Calcium: 5mg (1%)| Iron: 1mg (6%)



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