Gyeongju-Inspired Pan-Cooked Barley and Red Bean Sandwich Cakes (6)

Sift 100 g barley flour with 3 g baking powder, and divide 120 g sweet red bean paste into six equal portions.

Beat two eggs thoroughly, then mix with 55 g sugar and 65 mL milk.

Fold in the dry ingredients until mostly smooth; the batter should fall slowly from a spoon.

Lightly oil a nonstick pan on low to medium-low heat and make 12 circles, about 7–8 cm in diameter, in batches.

Flip once bubbles form and the edges set. Cook until springy and no wet batter remains at the center.

Let the cakes cool briefly; spread 20 g red bean paste on each of six cakes and top with the remaining six. Serve promptly or chill quickly.