Bokbunja Gangjeong

Combine glutinous rice flour and salt in a large bowl. Gradually add water, kneading until a smooth, firm dough forms.

Roll the dough out to a thickness of approximately 3mm. Cut the dough into small rectangular pieces, about 2cm by 3cm.

Arrange the cut dough pieces on a baking sheet or drying rack and let them air dry completely for at least 4 hours, or until very firm and slightly brittle. This is crucial for proper puffing.