Omegi tteok

Step 1: Mix 3 ½ oz sticky millet powder (chal-gijang garu), 5 ½ oz glutinous rice flour, 1 tbsp mugwort powder (ssuk garu), 2 tbsp sugar and ¼ tsp salt in a bowl. Pour in ¾ cup boiling water little by little, stirring with a spoon, then knead as soon as you can handle it. Knead for 5 minutes until the dough is smooth, evenly green and feels like soft earlobe.

Step 2: Divide 5 ½ oz sweetened smooth red bean paste into 18 small balls. Divide the dough into 18 pieces.

Step 3: Flatten each piece of dough into a 6 cm round, set a ball of paste in the middle, close it up and roll it into a ball. Press gently with your thumb to make a shallow dip in the top, as Jeju bakers do.

Step 4: Bring a large pan of water to the boil and drop in the cakes. When they float, keep them bubbling gently for 2 minutes more. They should look darker and slightly glossy.

Step 5: Lift them into cold water for 30 seconds, then drain on a lightly oiled plate.

Step 6: Roll each cake in 9 oz sweetened coarse red bean paste (tongpat) so it is thickly coated, and press a few 2 tbsp pine nuts or chopped walnuts on top. A common mistake is coating them while they are still dripping wet: let them drain for a minute or the coating slides off.

Step 7: Eat the same day at room temperature, or freeze them in a single layer. Thaw at room temperature for 1–2 hours; don't microwave, as the coating dries out.