Mugwort kimchi with Korean radish.
SteamingIngredients
- 150-200 grams of mugwort (Artemisia vulgaris).
- 2 cups of wet rice flour.
- 1/2 teaspoon of sea salt (or kosher salt).
- Assorted honey (or sugar/oligosaccharide).
- A moderate amount of chickpeas (or black beans).
- A small amount of roasted pine nuts.
- A few cranberries (or raisins).
Instructions
Prepare the mugwort by thoroughly washing it and leaving it slightly damp; do not completely remove all the moisture. (If using Korean radish, ensure it remains moist by spraying with water.)
In the mill, the wet rice flour is ground and then sifted once to ensure it's finely milled.
Add 1/2 teaspoon of roasted salt and a small amount of mild-flavored honey to the powdered ingredients, and mix well by hand.
Once again, sift the mixture and ensure that the honey and salt are evenly distributed between the grains.
Gently mix the rice flour with the prepared mugwort leaves, ensuring that each leaf is evenly coated with the flour.
Gently mix in toppings such as chickpeas, pine nuts, and cranberries.
Place a damp cloth over the steamer basket and arrange the ingredients evenly on top.
Place the ingredients in a steamer basket and steam for 15-20 minutes. During this time, cover the lid of the steamer with a cheesecloth to prevent condensation from dripping onto the food.
Once they are fully cooked, immediately remove them from the steamer, let out the steam, and allow them to cool slightly before eating.