Soft Tofu Mugwort Injeolmi

Wash the mugwort thoroughly and remove excess water.

Add salt to the glutinous rice flour and mix well.

Gradually pour heated water into the glutinous rice flour mixture and knead into a dough.

Add finely chopped mugwort to the dough and mix evenly.

Tear the dough into bite-sized pieces and cook in boiling water until done.

Rinse the cooked injeolmi in cold water and drain well.

Strain the soft tofu through a sieve to make it smooth.

Evenly coat the injeolmi pieces with the soft tofu.

Serve on a plate and sprinkle soybean flour or nuts as desired to finish.