Mugwort Walnut Baekseolgi (See Nutrition Info)

Trim and wash the mugwort thoroughly, then remove excess moisture.

In a bowl, mix the glutinous rice flour, sugar, and salt evenly.

Finely chop the mugwort, add it to the dough, and pour in water to make a moist batter.

Coarsely chop the walnuts.

Spread half the batter into a seolgi mold or suitable container, and sprinkle the walnuts evenly on top.

Cover with the remaining batter.

Place in a steamer with boiling steam and steam for 20–25 minutes.

Let the seolgi cool, then cut into bite-sized pieces.