Traditional Radish and Red Bean Musirutteok (4 Servings)

Use moist rice flour made for steamed tteok; reduce salt if already seasoned. Use only fully cooked, soft drained beans.

Coarsely mash the cooked beans; drain excess moisture so they stay crumbly.

Wash the radish and cut into fine strips about 3 mm thick. Combine before it releases too much water.

Break up rice-flour lumps and gently mix with radish, salt, and optional sugar. Do not add water to sufficiently moist flour.

Line a steamer with clean cloth. Layer beans, radish-rice flour mixture, and beans, keeping the middle layer about 3 cm thick without packing tightly.

Steam over boiling water for about 25–35 minutes, adjusting for thickness. Check that the center is fully set and a skewer shows no dry raw rice flour.

Avoid steam burns, cool slightly and cut small. Serve extra-small pieces to children and older adults. Refrigerate or portion-freeze leftovers promptly.