Makgeolli Tteok

Sift the Non-glutinous rice flour into a large mixing bowl.

In a separate bowl, dissolve the White sugar and Fine sea salt in the Makgeolli, ensuring the Makgeolli is lukewarm (around 35-40°C).

Gradually add the Makgeolli mixture to the sifted Non-glutinous rice flour, mixing thoroughly until a smooth, thick batter forms.