Remove the leaves or roots of mugwort, clean it, soak it in water for a while, and wash it 3-4 times so that there are no foreign substances or soil.

Put 1T of salt in boiling water enough to soak mugwort

Please parboil it for 2 to 3 minutes.

Remove the blanched mugwort, cool it in cold water, and squeeze the water out.

Please chop the salty mugwort into small pieces. Mugwort has a lot of fiber, so if you cut it into small pieces, it grinds well in a blender.

Put the minimum amount of water in the blender and grind it.
You can grind it finely, but it's also good to chew mugwort by grinding it roughly.

Add 3T of sugar and 1/2t of salt to 400g of dry map rice powder to knead.
The dough shouldn't be too hard. It needs to be kneaded.
The more you knead, the more sticky it gets, so don't add a lot of dough water from the beginning, but add little by little. If you don't have enough mugwort water, you can add a little bit of warm water. It's the same as Songpyeon dough.

The dough should not be smeared on your hands.

Roll it long and divide it into a certain size to shape it.

Make it round and press it flat so that it's not too thin to make it into a hotteok shape.

Put it in a steamer and when the water boils, cover it and steam it for 8 to 10 minutes

If you put cold water on it when it's hot, it's chewy.
If you spray cold water and cool it down, apply a little bit of sesame oil and it becomes mugwort rice cake that you can eat for a long time without drying.