Bokbunja Tteok

Wash the fresh bokbunja thoroughly. Gently mash the fresh bokbunja to extract its juice and pulp, then strain it through a fine-mesh sieve to create a smooth bokbunja puree.

In a large mixing bowl, combine the glutinous rice flour, granulated sugar, and fine sea salt. Mix well until evenly distributed.

Gradually add the bokbunja puree to the glutinous rice flour mixture. Using your hands, rub the mixture together until it resembles coarse crumbs and is evenly moistened. Ensure there are no dry spots.