Traditional Wonsobyeong Rice Balls with Jujube and Yuja (4 servings)

Add hot water gradually to the rice flour and mix with a spatula. Once cool enough to handle, knead gently and cover.

Finely chop the thoroughly pitted jujubes and mix with yuja preserve.

Divide the dough into about 12 pieces, flatten each, add a little filling, and pinch all seams shut.

Dust lightly with potato starch and cook in boiling water. After they float, continue until cooked through; check one to confirm no raw dough remains.

Briefly rinse, drain, then serve in about 400 ml cooled water mixed with 40 g honey, garnished with pine nuts.