Jeungpyeon

Combine the Non-glutinous rice flour, Granulated sugar, and Fine sea salt in a large mixing bowl. Whisk them together until well combined.

Gradually add the Makgeolli and Water to the dry ingredients. Mix thoroughly with a whisk or spatula until a smooth, lump-free batter is formed. The consistency should be similar to a thick pancake batter.

Cover the bowl with plastic wrap or a clean kitchen towel and let the batter ferment in a warm place (ideally around 25-30°C) for 2 to 3 hours, or until the batter has visibly doubled in volume and shows small bubbles on the surface.