Kkae Gangjeong

In a large bowl, combine Glutinous rice flour, Water, and Salt. Knead the mixture until a smooth, pliable dough forms. If the dough is too dry, add a tiny bit more Water; if too sticky, add a small amount of Glutinous rice flour.

Roll the dough out thinly, about 3 millimeters thick, on a lightly floured surface. Cut the rolled dough into small rectangles or squares, approximately 2x3 centimeters in size.

Heat Cooking oil in a deep pot or wok to 160-170 degrees Celsius. Carefully add the cut dough pieces to the hot Cooking oil, ensuring not to overcrowd the pot. Fry the dough pieces, stirring occasionally, until they puff up and turn a light golden brown. This usually takes about 3-5 minutes per batch.