I made ssukinjeolmi yesterday afternoon with the ssuk (mugwort) that I foraged from Inwood Park in Manhattan.
Early spring is the best time to forage for ssuk because that’s when it’s still soft. It’s getting a little late to forage it now, but I was lucky that my regular ssuk foraging spot in Inwood Park still had some nice mugwort for me.
I used a lot of ssuk when making this rice cake, because I wanted the taste and texture to be just like a real Korean countryside housewife’s ssukinjeolmi. It turned out better than great! Hello, everybody, please congratulate me! : )