Steamed Gamja Tteok with Sweet Mung Bean Filling (About 22)

Soak ⅔ cup hulled mung beans in ample cold water for roughly 3 hours, longer if needed. This is extra to the stated prep and cook times.

Drain beans and steam on a cloth-lined steamer over boiling water for about 25 minutes until completely tender.

Meanwhile, dice potatoes and boil in 4 cups water with ¾ tsp salt until fork-tender. Drain and mash smooth.

Knead mashed potatoes with 1½ cups potato starch and ¾ tsp salt. If too dry, add 1–2 tbsp water gradually.

Stir fully cooked beans with 6 tbsp sugar and ½ tsp salt over low-medium heat for about two minutes; cool before handling.

Divide dough into about 22 portions, flatten, add filling, then pinch tightly closed into cakes.

Arrange apart on a lined steamer and steam over boiling water about 25 minutes until glossy and semi-translucent.

Combine 1 cup water and 1 tbsp sesame oil and lightly coat cakes to prevent sticking. Eat warm and avoid burns from steam.