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Ssuk-beomul (or ssuk-beomuri) is a snack that I used to make in the early spring every year. I’ve always thought the name ssukbeomul sounds very nice and delicious. Ssuk means mugwort and beomurida (버무리다) means “mix” or “toss,” so you can probably guess why this recipe is called ssuk-beomul! Yes, mix mugwort and sweet rice flour and steam it.
I use sweet rice flour in this recipe, but you could use rice flour, too. Put some ssuk-beomul into your mouth, chew it slowly, feel the flavor and feel the spring!
My other mugwort recipe, mugwort soup (ssukguk) is here!
Originally posted on April 8, 2011 at 12:20 pm by Maangchi .
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