This is the Maumiga Mugwort Rice Cake with Red Bean Filling.

Individually sealed, each piece was circular, measuring approximately 5 cm in diameter and 2.5 cm in height. The exterior was coated in tan injeolmi powder, encasing a deep green mugwort tteok with a chunky red bean filling at its centre.

On tasting, the surface delivered an initial savoury nuttiness from the injeolmi coating. This gave way to a firm, substantial chew through the mugwort tteok before reaching the softer, textured red bean core. The yomogi (mugwort) flavour emerged immediately and assertively, particularly in the tteok component, which occupied a larger proportion relative to the filling. The chew was pronounced, and the herbal character of the mugwort was stronger than in most other mugwort-based confections encountered—bold, grassy, and distinctly earthy. This intensity was moderated by the sweetness and chunky texture of the red bean, while the injeolmi contributed a quiet nuttiness that rounded the profile.

Overall, the mugwort presence was striking and unapologetically bold; however, the ratio leaned too heavily towards tteok, resulting in a somewhat dense and herb-forward experience.

This Maumiga Mugwort Rice Cake contained 50 g. It was produced in South Korea and purchased in Sydney, Australia in 2025.