Sea Breeze Mugwort Rice Cake with Brown Rice

Rinse the brown rice thoroughly and soak it in water for about 2 hours.

Steam the soaked brown rice together with the sea breeze mugwort until cooked.

Pound the steamed ingredients with a mallet to form into rice cake (Injeolmi) shapes.

Cut into bite-sized pieces and roll them in powdered soybean flour or your choice of coating.