Gyeongdan

Step 1: Mix 7 oz glutinous rice flour and ¼ tsp salt in a bowl. Pour in ¾ cup just-boiled water a few spoonfuls at a time, stirring with a spoon, then knead with your hands once it is cool enough to touch. Knead for 3–4 minutes until smooth, soft and no longer sticky.

Step 2: Roll the dough into about 20 balls the size of a large marble. If using 2 ⅞ oz sweetened red bean paste, flatten each ball, set a ball of paste in the middle, close the dough around it and roll smooth.

Step 3: Spread 3 tbsp roasted soybean powder (konggaru), 3 tbsp black sesame seeds and 3 tbsp desiccated coconut on three separate plates. Stir a third of the 2 tbsp sugar and a little 1 pinch salt into each.

Step 4: Bring a large pan of water to the boil. Drop in the balls and stir once so none stick to the bottom. When they float, keep them bubbling for 1–2 minutes more, until they look slightly translucent at the edges.

Step 5: Scoop them straight into a bowl of cold water for 1 minute; this firms the outside and makes them chewier.

Step 6: Drain well, then roll a third of the balls in each coating until evenly covered. Serve the same day at room temperature. A common mistake is refrigerating them: the dough turns hard within hours, so store leftovers airtight at room temperature and eat by the next morning.