DDUK · Easy · 50 min
Ssuk Tteok — Mugwort Rice Cake
By Tteok Curator
Spring ssuk folded into dough — pine-eucalyptus aroma that needs honey frame.
TL;DR
Spring ssuk folded into dough — pine-eucalyptus aroma that needs honey frame.
Prep 25 minCook 25 minServes 12 pieces
Ingredients
- 300g mepssal flour
- 12g dried mugwort bloomed or 30g fresh blanched squeezed minced
- 180ml water
- 35g sugar
Steps
- Bloom mugwort in warm water, fold into flour with sugar and water.
- Steam as siru 25 min, cut. Serve warm with honey.
Tips
- Keep ssuk 3-4% of flour or bitter.
What you'll need
Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.
- Garae-tteok (cylinder rice cakes)Cylinder rice cakes for tteokbokki and tteokguk. Check rice vs wheat on the label.
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More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
- tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
- Wheat vs rice tteok for braising →Street tteokbokki chew lives on the hub, not this everyday-tteok journal.