Tag Archives: Ssukttok

Cooking of Ssukttok

Cooking of Ssukttok

Koreans began to cook and eat ssukttok (rice-and-wormwood cake) a long time ago. Wormwood, a perennial herb of the daisy family, contains 4.5 percent protein, 0.54 percent fat, 7.13 percent sugar, 6 percent minerals (more than 50 percent of them are potassium, and the rest are other microelements including calcium, iron and phosphorus.), plenty of vitamins A, […]