Ssuk Beomuri (mugwort rice cake) recipe - ingredients, nutrition and when to eat it
Ssuk beomuri is a soft, crumbly rice cake made by coating spring mugwort with rice flour and steaming it.
Ssuk beomuri is a soft, crumbly rice cake made by coating spring mugwort with rice flour and steaming it. The fragrant mugwort and gentle sweetness make it a lovely warm snack or light breakfast.
Vegetables · 30 minutes to cook
Nutrition (per 248.5g serving): 515.4 kcal · protein 11.3g · carbohydrate 115g · fat 1.7g · sodium 507.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice flour is too dry, add water a teaspoon at a time until it is lightly moist and crumbly.
Tips: Spread the mixture out in the steamer rather than piling it up thickly so the mugwort and rice flour cook evenly.
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Ingredients (1 serving)
- Mugwort — 100 g
- Rice flour — 1 cup
- Sugar — 1 Tbsp
- Salt — 0.3 tsp
- Water — 1 Tbsp