Hwanggi Tteok

Rinse the dried astragalus root and place it in a pot with 500 grams of water. Bring to a boil, then reduce heat and simmer for 30 minutes until the water is infused and reduced to about 200 grams. Strain and let the astragalus root broth cool to lukewarm.

In a large mixing bowl, combine the non-glutinous rice flour, sugar, and salt. Gradually add the lukewarm astragalus root broth to the rice flour mixture, rubbing it between your palms to ensure even moisture distribution. The mixture should resemble coarse crumbs.

Pass the moistened rice flour mixture through a fine-mesh sieve twice to achieve a fine, uniform texture. This step is crucial for soft tteok.