Instructions

1. In a mixing bowl, combine the glutinous rice flour, sugar, and salt. Mix well to ensure even distribution of the ingredients.
2. Gradually add water while stirring until a smooth, thick dough forms. Adjust the water as necessary to achieve the right consistency.
3. Divide the dough into 12 equal portions and shape each portion into a ball.
4. Flatten each dough ball into a disc shape and place a spoonful of sweet red bean paste in the center.
5. Carefully fold the edges of the dough over the filling, sealing them tightly to ensure the filling doesn’t escape during cooking.
6. Bring a pot of water to a rolling boil and gently add the jokpyeon. Cook for about 10 minutes or until they float to the surface, indicating they are cooked through.
7. Once cooked, remove the jokpyeon from the pot and allow them to cool slightly.
8. In a separate bowl, mix cornstarch with 1/2 cup of water to create a slurry.
9. Dip each jokpyeon into the cornstarch slurry, ensuring they are lightly coated.
10. Steam the jokpyeon for an additional 10 minutes to set the cornstarch coating, which will add a nice texture.
11. Serve the jokpyeon warm or at room temperature as a sweet treat or dessert.