Gungjung-tteok

If using dry non-glutinous rice flour, soak 500g of non-glutinous rice for at least 4 hours, then drain thoroughly and grind finely. If using commercially pre-soaked and ground non-glutinous rice flour, proceed directly.

In a large mixing bowl, combine the 500g non-glutinous rice flour, 50g sugar, and 5g salt. Gradually add 100g water, mixing with your hands until the mixture is evenly moistened and resembles coarse sand, holding its shape when gently squeezed.

Pass the moistened rice flour mixture through a fine-mesh sieve twice to ensure a light and uniform texture.