Ssuk Injolmi Tteok
No, I don´t smoke weed. I eat it.
Mugwort or Ssuk in Korean is a weed that can be used as a natural food coloring. Mugwort gives deep green color to the food. It is tasteless but smells like chrysanthemum flower. Mugwort is not only consumed for its beautiful color but also for its medicinal properties. It´s used in salad, soup, etc.
This time I used fresh mugwort to make injolmi tteok or Korean rice cake coated with soy bean powder.
Recipe:
1. wash a handful of mugwort and blend it with 3/4 cup of water
2. pour the mugwort juice into 1 cup of glutenous rice flour
3. add 1 tbs of sugar and a pinch of salt
4. microwave the dough for 1.5 minutes then knead it with spoon
5. put the dough back to microwave for another 1.5 minutes
6. toss the dough on soybean powder (or corn starch if you have no time to make soy bean powder)
7. cover all sides and cut the injolmi
Soy bean powder recipe:
1. toast 1 cup of soybean in a pan until it is golden brown
2. blend it with 1 cup of sugar and a pinch of slat until it is powdery
3. sieve and store in the refrigerator for future use
Ssuk injolmi tteok is so irresistable!
