🇰🇷 South Korea · Dessert
Mugwort Rice Cake (Ssuk-tteok)
By eatmundo · July 12, 2026
An earthy, herbal traditional snack made from glutinous rice flour infused with fragrant mugwort. It is often filled with sweet red bean paste for a perfect contrast.
Ingredients
check them off as you prepareHow to Make It
- 1
Boil 50g of fresh mugwort in water for 3 minutes to blanch it.
- 2
Drain the mugwort and finely chop it into a paste.
- 3
In a large bowl, mix 300g sweet rice flour, 50g sugar, and the mugwort paste.
- 4
Gradually add warm water while kneading until a soft, pliable dough forms.
- 5
Divide the dough into 6 equal portions and flatten each slightly.
- 6
Place a spoonful of red bean paste in the center of each.
- 7
Seal the edges tightly and shape into smooth, round balls.
- 8
Steam in a steamer lined with parchment paper for 15 minutes.
Frequently Asked Questions
Should I use fresh or dried mugwort for the best flavor?+
Fresh mugwort provides a vibrant color and distinct herbal aroma, but if unavailable, blanched and frozen mugwort is an excellent year-round substitute.
How do I prevent the rice cake from becoming too sticky or mushy?+
Ensure you use glutinous (sweet) rice flour rather than regular rice flour, and be careful not to add too much water to the dough before steaming.
How long should I steam the mugwort rice cake?+
Steam the rice cakes over high heat for approximately 20 to 25 minutes, ensuring the dough becomes translucent and firm to the touch.
What is the best way to incorporate the red bean paste filling?+
Flatten a small portion of the dough into a disc, place a teaspoon of bean paste in the center, and carefully pinch the edges together to seal it completely.
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