Surichwi-tteok (Dano wheel rice cakes)

Step 1: Bring a large pan of water to the boil with ¼ tsp bicarbonate of soda. Drop in the 5 ½ oz surichwi (Korean mountain aster) and blanch for 2–3 minutes, until the stems bend easily, then plunge into cold water.

Step 2: Squeeze the leaves hard to remove as much water as you can, then chop them very finely and pound or blend to a dark green paste. If using mugwort powder, stir it to a paste with 2 tbsp of the measured water instead; soaked dried mugwort is squeezed and chopped just like the fresh leaves.

Step 3: Rub 1 ⅛ lb wet non-glutinous rice flour (maepssal-garu) and 1 tsp salt between your palms, then sprinkle in ½ cup water a spoonful at a time, rubbing, until a handful squeezed in your fist holds its shape but crumbles when tapped.

Step 4: Push the damp flour through a coarse sieve to aerate it, then gently mix in 2 tbsp sugar.

Step 5: Line a steamer basket with a damp cloth, scatter the flour in loosely without pressing, and fold the cloth over.

Step 6: Steam over rapidly boiling water for 25 minutes, until the flour has set into one mass that looks translucent and no longer powdery when you pinch it.

Step 7: Tip the hot rice into a stand mixer with a dough hook (or a large mortar) with the green paste. Pound or knead on medium speed for 8–10 minutes, until the dough is evenly green, smooth and stretches without tearing. Common mistake: letting the rice sit while you get organised; it must go in hot, or it turns tight and lumpy.

Step 8: Mix 2 tbsp toasted sesame oil and 1 tbsp neutral oil in a small bowl and rub a little on your hands and work surface.

Step 9: Roll the dough into a log about 5 cm thick and cut into 18–20 slices. Roll each into a ball and flatten to a disc about 1.5 cm thick.

Step 10: Press each disc with an oiled tteok stamp (or the bottom of a patterned glass) to print a wheel. Brush both sides with the remaining oil so the cakes shine and don't stick together.

Step 11: Serve the same day at room temperature, while soft and springy. Leftovers firm up: wrap and freeze, then steam for 5 minutes to soften.