www.maangchi.com Ingredients: Sweet rice flour (glutinous rice flour), salt, sugar, roasted soybean powder (and mugwort powder for ssuk injeolmi) Directions: 1. Place 1 cup of sweet rice flour, ¼ ts salt, 1 tbs sugar, and ¾ cup of water in a microwavable bowl. Mix it well to make rice cake dough. 2. Cover it with Saran wrap, and cook it in a microwave oven for 3 minutes. 3. Mix the hot dough with a wooden spoon for about 20 seconds. Put the Saran wrap back on and cook 1 more minute in the microwave. 4. Transfer the rice cake dough into a mortar and pound it for about 1 minute (pound 50 times). You'll make bubbles and then hear the bubbles popping out while you pound, which mean the consistency of the rice cake is just right: chewy and elastic. *tip: Put a little cold water on your hands when you want to touch the dough so that it won't stick to your fingers and will keep you from burning yourself. 5. Spread 1/2 cup roasted soybean powder on the cutting board and transfer the pounded rice cake over the soy bean powder on the cutting board so that the rice cake would stick to the cutting board. 6. Cut into bite size pieces. 7. Coat each piece of the rice cake with the roasted soy bean powder and transfer to a serving plate Sprinkle with sugar when you serve. Ssuk injeolmi Same directions as above, and add 1 tbs ssukgaru (mugwort powder) and 1 tbs water to the dough water you mix it. Injeolmi is rice cake made with sweet rice (glutinous rice). It's one of the most popular <b>...</b>

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Here are my written recipes of these 2 dishes and some photos! Mugwort soup recipe: www.maangchi.com Mugwort rice cake recipe: www.maangchi.com "Mugwort soup / 쑥국 / Ssukguk (or sookgook)" Ingredients for 2 servings (cooking time: 30 minutes): Mugwort, clams, dried anchovies, onion, soybean paste, flour, garlic, green or red chili pepper,perilla seeds powder Directions: 1. Place 12-13 small clams in a bowl. Add 1 cup of water and 1 ts salt and mix well. Soak for 1 hour to let the clams spit out any sand or mud. 2. Wash and clean 3-4 cups of mugwort thoroughly by washing thoroughly and rinsing and draining in cold running water a couple of times. You may need to scrub it by hand to remove any residual dirt from between the leaves. Put it in a bowl and set aside 3. Make anchovy stock: o Put 6 cups of water into a pot. o Add ½ cup's worth of chopped onion (about ½ an onion) and 10 large dried anchovies (with guts and heads removed) to the pot. o Boil for 20 minutes over high heat. 4. Gently mix the mugwort with ¼ cup soy bean paste, 1 tbs flour, 3 cloves of minced garlic, and 2 tbs perilla seeds powder (optional). 5. Strain the stock so it's clear and a little brownish. Put it back in the pot and reheat it. 6. Add the seasoned mugwort mixture to the boiling stock. 7. Wash and drain the clams and put them into the soup. 8. Cook 5-7 minutes more, then add chopped green or red chili pepper. 9. Transfer the soup to a bowl and serve with rice and a few more side dishes. "Mugwort <b>...</b>

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