Gyeongbuk-Style Pumpkin and Red Bean Sirutteok (6 slices)

Use wet-milled rice flour and fully cooked red/kidney beans. Never add raw or undercooked kidney beans.

Remove squash seeds and tough peel; finely slice 150 g of flesh to about 2–3 mm thickness.

Mix sugar and salt into rice flour. It should hold briefly when squeezed and crumble gently; if dry, sprinkle in up to 30 mL water gradually.

Fold sliced squash and cooked kidney beans into the flour. Coarsely crush about half the cooked red beans.

Line a vigorously steaming basket with damp cloth, spread the red beans on the bottom, then add the squash-rice mixture evenly.

Cover and steam about 40 minutes with steady steam; check the center for fully cooked rice flour with no dry/raw pockets, then rest 5 minutes.

Avoid steam burns, cool slightly and cut into six pieces. Refrigerate leftovers promptly; serve small bites to children and older adults to reduce choking risk.