Traditional Korean Steamed Mugwort Rice Cakes (Ssuk-gaetteok, 10)

Use identified food-grade mugwort, remove tough stems and debris and rinse thoroughly. Do not use unidentified foraged plants.

Blanch mugwort in boiling water until stems soften, rinse cool and squeeze dry. If using pre-cooked frozen edible mugwort, follow its package directions.

Finely chop the blanched mugwort and mix with 4 cups wet-milled rice flour, 1 tsp salt and 2 tbsp sugar. Begin with 4 tbsp hot water and add little by little while kneading into a firm, non-crumbly dough; exact water depends on flour moisture.

Divide into about 10 portions and flatten into disks roughly 8 cm wide and 1 cm thick. Add a little more water if edges crack.

Line a hot steamer with a damp cloth, space the cakes apart and steam. Check at about 20 minutes; extend as needed for thickness until the centers are fully cooked with no raw flour texture.

Brush steamed cakes lightly with 1 tsp sesame oil and allow to cool slightly. Dense sticky rice cakes may pose choking risk, especially to young children or older adults; serve in small bites and eat slowly.