Susu-pat-tteok: Sorghum and Red Bean Rice Cakes (20 pieces)

Rinse the beans, discard the first boiling water, then simmer in fresh water until mashable.

Drain beans and stir on low heat until crumbly, adding 1 tsp salt and optional sugar.

Combine both flours and remaining salt; add hot water gradually with a spatula and knead when cool enough.

Shape about 20 small balls and boil in batches, stirring to prevent sticking.

When they float, cut one open to check the center is fully cooked, then drain.

Coat warm cakes in bean crumbs, cool slightly, and promptly chill or freeze leftovers.