Gamgyul tteok

Wash and thoroughly dry the Jeju tangerines. Finely zest 100g of the Jeju tangerines. Squeeze the remaining tangerines to extract 150g of fresh tangerine juice.

In a large mixing bowl, combine the glutinous rice flour, non-glutinous rice flour, white sugar, and fine sea salt.

Gradually add the 150g of fresh tangerine juice to the flour mixture, mixing with your hands until a crumbly dough forms. Add the tangerine zest and continue to mix until the dough comes together.