Savory Barley Gaetteok with Cooked Tiger Beans (8)

Use fully cooked beans only; soak and boil dried beans thoroughly in fresh water, or buy precooked ones.

Mix water, Korean soup soy sauce, sesame oil, and chopped scallions.

Gradually combine the seasoning with flour until the dough holds when pressed; adjust water for flour moisture.

Flatten into eight disks and press the fully cooked beans onto the tops.

Steam on a lined steamer for around 25 minutes, and cut one open to check for uncooked flour.

Let the steam subside, remove carefully, cool, and chill or freeze leftovers promptly.