Steamed Korean Mugwort Rice Cake (Ssuk Beomul), 8 Servings

Use only food-grade Korean mugwort sold for eating, not unidentified wild plants. Remove tough stems, rinse 2–3 times and leave leaves slightly damp.

Rub salt and a little water into the moist rice flour. It should briefly hold shape when squeezed but remain crumbly rather than doughy. Mix in sugar.

Toss damp mugwort leaves gently with the flour mixture until coated; do not knead into a solid dough.

Line a steamer with a damp cloth, loosely add the coated leaves and make a small central steam hole. Steam over actively steaming water for approximately 30 minutes.

Check that no raw flour pockets remain, remove carefully to avoid steam burns and divide into small portions. Serve the same day; cool and freeze any leftovers promptly because rice cakes harden.