How to make mugwort powder (ssook)

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This topic contains 6 replies, has 2 voices, and was last updated by  Krynauw Otto 1 year, 1 month ago.

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  • #50907

    Krynauw Otto
    Participant

    Hi everyone,

    Does anybody know how to make mugwort powder from fresh mugwort?

    I would appreciate any reply!

    Krynauw.

    #55642

    Maangchi
    Participant

    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!

    #55643

    Krynauw Otto
    Participant

    Oh thanks Maangchi!

    Now I can make songpyeon and gyungdan!!!

    I’m sooo excited!

    Stay well,

    Krynauw

    #55644

    Krynauw Otto
    Participant

    Oh, and if I want to powder it do I just put it in the food processor?

    #55645

    Krynauw Otto
    Participant

    Oh, and if I want to powder it do I just put it in the food processor?

    #55646

    Maangchi
    Participant

    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.

    #55647

    Krynauw Otto
    Participant

    Thanks Maangchi!

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