Jeju-do Jocheong Tteok

Sift the non-glutinous rice flour into a large mixing bowl. Add the salt and mix thoroughly to combine.

Gradually add water to the rice flour mixture, kneading by hand until a soft, pliable, and smooth dough forms. Adjust water amount as needed until the dough is no longer sticky.

Divide the dough into small, bite-sized portions, approximately 15-20 grams each. Roll each portion into a small, round or slightly oval tteok (rice cake) shape.