Jeju-do Ttorae Tteok

Clean the fresh mugwort thoroughly, removing any tough stems or yellowed leaves.

Bring a pot of water to a rolling boil, add 5 grams of salt, then blanch the fresh mugwort for 30 seconds to 1 minute until tender.

Immediately transfer the blanched mugwort to an ice bath to stop cooking, then squeeze out as much water as possible.