Combine 500g non-glutinous rice flour, 50g sugar, 5g salt, 250g Makgeolli, and 100g water in a large bowl; mix until a smooth batter forms.
Cover the bowl and let the batter ferment in a warm place for 2-3 hours, or until it doubles in size.
Lightly grease individual steaming molds or a large steamer dish with sesame oil.
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