These days, it's spring, so I made a video so that you can easily and simply make mugwort injeolmi with mugwort water without soaking the glutinous rice in water. Mugwort injeolmi is easier and simpler to make than you think. And it's good because you don't have to soak the glutinous rice in water in advance, but soak it in mugwort water. Since mugwort is available a lot these days, I recommend that you make a small amount and eat a lot. ⑴ Soft and moist mugwort injeolmi recipe ① Blanch mugwort and drain the water. Half a tablespoon of sea salt. First, 300g of mugwort and 1kg of glutinous rice are used for mugwort injeolmi. These days, mugwort is already prepared, so wash it cleanly, blanch it in hot water once, and grind it. First, add half a tablespoon of sea salt when you blanch it. Add it to green vegetables and boil them together to preserve the color. Try adding salt when you blanch the mugwort. When the water is boiling, add the mugwort, and when the water boils again, take out the mugwort. Soak the taken out mugwort in cold water, squeeze it tightly, and cut it into pieces so that it is easy to grind. Mugwort If you cut it, you don't need to cook rice, which is good. Just cut it roughly so that it's easy to grind. ② Grind the glutinous rice and let it sit. Don't soak the glutinous rice in water, just wash it once and grind it. Later, you'll soak the glutinous rice with the ground mugwort water. Since it's unsoaked glutinous rice, grind it all, then strain it through a sieve. Straining it through a sieve makes the injeolmi chewier. And if you do this, you don't need to cook rice with the mugwort water and pound it with a mallet. ③ Grind the mugwort after draining the moisture. 400 ml of water, ½ tablespoon of sea salt, 3 tablespoons of sugar. When grinding the mugwort that has been squeezed to remove all the moisture, add 400 ml of water and grind the mugwort. Now, add the ground mugwort to the ground glutinous rice powder, knead it, and let it sit. Then, you can cook rice with the ground mugwort and steam it without pounding it through a mallet to make mugwort injeolmi. Mugwort on top of the glutinous rice powder Pour the ground water. Then, mix the mugwort well so that it doesn't clump up. This will allow the glutinous rice to soak well. You don't need to soak the glutinous rice in advance, but soak it in mugwort water. If you soak it in water and soak it in our way, it will become porridge. When you mix it so that it doesn't clump up, adjust the seasoning with half a tablespoon of sea salt. Then, add 3 tablespoons of sugar, which acts as a preservative and adds sweetness, and knead it evenly so that it doesn't clump up. You can also use dried glutinous rice, so it's easy and good. So don't just soak the glutinous rice in water. Try this method, too. It won't fail. After the dough is done, let it sit for about 2 hours. Stir and mix while soaking so that the moisture soaks into the dough. ④ Steam it for 20 minutes. After soaking it for about 2 hours, moisten a cotton cloth with water so that it doesn't stick to the steamer. This way, you can take out the mugwort injeolmi all at once. Lay the injeolmi dough evenly. When making mugwort injeolmi, it's better to make a small amount and eat it often. I recommend it. 1kg of glutinous rice is enough for one serving. Once you have spread all the dough, steam it in a steamer for 20 minutes. After 20 minutes of steaming, open the lid and check if it is cooked. If no glutinous rice powder comes out when you poke it with chopsticks, it is cooked. From then on, steam it for 5 minutes. If glutinous rice powder comes out, steam it for 5 more minutes. ⑤ Cut the steamed mugwort injeolmi. One paper cup (200g) of soybean paste. Steam the injeolmi for 5 minutes, open the lid and let it cool. While the rice cake is cooling, spread one paper cup (200g) of soybean paste in advance to prevent the rice cake from sticking. ※ You can also make injeolmi by spreading almond powder or millet powder instead of soybean paste. Place the cooled injeolmi on top of the soybean paste. Spread it into a square shape that is pretty to look at and easy to eat. This way, it will be easier to cut vertically and horizontally. When making mugwort injeolmi, it is best to Just put the bean paste on the bottom. Now, spread it out well and cut it. The mugwort injeolmi is complete. It would be good to apply sesame oil to the knife so that it doesn't stick when you cut it. That way, the rice cake won't stick when you cut it. First, cut it lengthwise. However, the injeolmi is too sticky and will stick, so apply some bean paste on the sides. Once you've cut it lengthwise like this, cut it widthwise so that it's easy to eat in one bite. Since there's a lot of mugwort these days because it's spring, it's good to make a small amount and eat it often when there's a lot, so it's very delicious, so please make it once and try it. The mugwort injeolmi is complete. Even if you soak the glutinous rice in mugwort water without soaking it in water in advance, it will be sticky and soft like this. So, try making mugwort injeolmi at home like this. Thank you for watching. We will work hard to help you make better dishes easily at home. Please subscribe and like for notifications!! #HowToMakeMugwortInjeolmiWithoutSoakingIt #MugwortInjeolmiRecipe #MugwortInjeolmiRecipe