April 6th is the 1st anniversary of my blog, Mommyson. When I uploaded the first posting a year ago, I was so surprised to see the first comment from one of my blog pal. By now, people from more than 90 countries visited my blog and I communicate with my dear blog pals. Even though we live so far away from each other, I feel that we’re so close connected with our common interests. I would like to thank all the visitors.
In Korea, we serve tteok, rice cake when we celebrate a special birthday such as a baby’s first birthday, at a wedding ceremony or on a special occasion. On all occasions, we share tteok with our neighbors or friends.
My mom and I decided to make tteok for our first blog anniversary and our choice among varieties of tteok is ‘Ssuk Beomuri(쑥버무리).’ ‘Ssuk(쑥)’ is mugwort which heralds the spring and ‘Beomuri(버무리)’ means ‘mixing’. It is a rice cake made of glutinous rice powder mixed with mugwort and beans.
Rice(맵쌀), mugwort(쑥), black beans(서리태콩), peas(완두콩), salt(소금), sugar(설탕)
1. Leave the rice in cold water for 6~7 hours and drain the water.
2. Grind the rice adding some salt and make rice powder at a mill.
3. Wash the mugwort thoroughly and trim them.
4. Wash the black beans and peas and add some salt.
2. Wrap it with the cotton fabric.
3. Put the mixed ingredients in the steamer.
5. Fill up a gap between the pot and the steamer with the flour dough.
6. Cover the steamer with a lid and steam it for 25 minutes over mid heat.
7. Turn off the heat and leave it for about 20 minutes.