This ground mugwort powder is used in many rice cake recipes like ssuk injeolmi.
Even though it says “sagebrush powder” on the package, don’t be fooled! It’s mugwort powder!
Posted Monday, March 10th, 2008 at 11:28 pm
Tagged: 쑥가루, korean food, korean ingredients, ssookgaru, ssuk injeolmi, ssukgagu
How can I make mugwort powder?
Interesting thing is when i have some spare mugwort powder i actually mix this with water to make a paste and apply it as a face mask i find it works well. But i mainly use in cooking it has a bitter flavour : ))))
Do you know how to make the mugwort soup?
Is it called ssook guk? :)
Upon further review, I am sure suk, is mugwort.
yeah, that’s right! Pronounce it more harshly “SSOOK” : )
I am doing some research for my Korean friend. She found wild Suk on
the hillside and wants to know the English name. I think it is mugwort, (Artemisia Vulgaris)
But then, I see something offered by Kitazawa Seed Co. that is “water dropwort”, (Oenanthe crotata)
they also call it Korean Minari.
In reading about both I think they look similar and both have medicinal uses. Which is it that my friend calls suk?
which company sells mugwort powder? in europe?
Where in Europe?
Check this out please, it’s sold at a Korean grocery store.
Is there any recipe of making soohk (mugwort) shakes or fruit drinks? any suggestions?
Please copy your question and paste it on the forum. I hope someone else gives you some ideas. http://www.maangchi.com/talk/forum/general-discussion
We have fresh mugwort growing in our garden, and I’d like to make mugwort rice cake. Please show the recipe in your next your Youtube.
How about using roasted green bean powder or even green tea powder? Don’t forget to mix it with sugar before dipping the ricecake balls.
well I used to make my own powder from a chinese plant called “Jiaogulan” but it takes a lot of time until you get enough for the gyungdan because I took the leaves from my own plant which always shrank after that, but I just love the flavor :)
I think the best idea is to use green tea powder as Maangchi mentioned if you can’t ssook garu
You make your own Jiaogulan powder? Interesting!
Hi, found your website while surfing. found many of your recipes quite interesting. great that you take time to respond to every query. I’m interested in sagebrush powder but i don’t think it’s available here in Manila (i’ve seen a few korean stores here). Can you suggest any substitute ?
Where are the Korean stores in Manila? Please tell me :)
I assume you are talking about
sweet rice flour or powder. Yes, you can.
i am wondering can i add the sagebrush powder to the flour in it while making the rice cake like mochi?
Anonymous,It tastes a little bitter and smells like herbs. It’s also called mugwort. Thanks!
What does sagebrush powder taste like? is it sweet?
Hi,milgwimper,Thank you for your information.I used “ssook (mugwort) powder” in my gyung dan video, not “Sook Got”. They are different vegetables. : ) When I use it in my upcoming cooking videos, I will use the information that you provided. Thanks a lot.
When I was little, I lived in Seoul and my mom and I would go out to pick mugwort at the park, Then we made mugwort soup with it. Now that I live in Chicago, I don’t know where to look for fresh mugwort. Do you buy it from Chinatown or somewhere else?
oh, mugwort soup has so much good flavor!
I sometimes buy fresh ssook(mugwort) at a Korean store.
I found this on the internet for you.
Check the ssook soup there.
I think the english name for sook gaht is crown daisie, or garland chrysanthemum, the scientific name is Chrysanthemum coronarium. I cannot stand the stuff raw but love it cooked. Thanks for all the recipes and good job. It must be a lot of work but I wanted to know how much enjoy your work.
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