Jeju Pan-Fried Gireumtteok, 12 Pieces

Mix rice flour and salt. Start with 150 mL just-boiled water, adding gradually and stirring with a spoon rather than pouring it all in.

Once safe to handle, knead until cohesive. If it cracks, add small amounts of water, up to about 190 mL depending on flour.

Divide into 12 small discs, about 0.7–1 cm thick. Optionally trim edges into a star shape.

Warm 1 tbsp oil over medium-low heat; pan-fry both sides golden, keeping heat low enough to cook the center rather than merely browning the outside.

Rest briefly on paper towel, then coat the warm cakes lightly on both sides with sugar.