How to make mugwort powder (ssook)
Home › Forums › Korean food discussion › How to make mugwort powder (ssook)
- This topic has 6 replies, 2 voices, and was last updated 10 years, 5 months ago by Krynauw Otto.
- AuthorPosts
- October 15, 2013 at 3:07 pm #50907Krynauw OttoParticipant
Hi everyone,
Does anybody know how to make mugwort powder from fresh mugwort?
I would appreciate any reply!
Krynauw.
- October 17, 2013 at 8:16 pm #55642MaangchiKeymaster
Here you go! : )
Blanch the ssuk in boiling water for about 3 minutes. Strain and rinse it in cold water a couple of times. Squeeze out excess water. If you have a lot of ssuk, at this point, you can divide it into portions. Put it in a plastic bag and freeze it. I still have some of my frozen ssuk. I sometimes make doenjangguk or make rice cake.
Good luck with your Korean cooking!
- October 18, 2013 at 4:36 am #55643Krynauw OttoParticipant
Oh thanks Maangchi!
Now I can make songpyeon and gyungdan!!!
I’m sooo excited!
Stay well,
Krynauw
- October 18, 2013 at 4:38 am #55644Krynauw OttoParticipant
Oh, and if I want to powder it do I just put it in the food processor?
- October 18, 2013 at 4:45 am #55645Krynauw OttoParticipant
Oh, and if I want to powder it do I just put it in the food processor?
- October 19, 2013 at 10:43 pm #55646MaangchiKeymaster
KrynauwOtto2,
Haha, I forgot to explain how you make mugwort powder!
Ok, after blanching the mugwort, squeeze out the excess water. Then dry it out thoroughly.
Spread the blanched mugwort in a wide shallow basket and dry it in direct sunlight until it’s totally dried out. Then grind it with a food processor or coffee grinder. Put it in a plastic bag and freeze it.
- October 21, 2013 at 3:00 pm #55647Krynauw OttoParticipant
Thanks Maangchi!
- AuthorPosts
- You must be logged in to reply to this topic.