Pat tteok

Rinse the dried red beans thoroughly and soak them in ample water overnight, or for at least 8 hours.

Drain the soaked dried red beans. Place them in a pot with fresh water, bring to a boil, then discard the water. This removes bitterness. Add fresh water again (about 3 times the volume of the red beans) and boil until the red beans are very soft and easily mashable, approximately 1 to 1.5 hours.

Drain the cooked red beans, reserving a small amount of the cooking liquid. Mash the red beans with a potato masher or a spoon until smooth. Stir in the sugar and 2 grams of the salt. If the mixture is too dry, add a small amount of the reserved cooking liquid. Cook over medium-low heat, stirring constantly, until the red bean paste thickens. Let the red bean paste cool completely.