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“Seok-hee~ Happy birthday~! Grandma made rice cakes~” (Bubble like a baby’s bottom~ Be careful not to get drunk even if two people eat one!) #Kang-soon’s #Grandma #Jeongpyeon [Jeongpyeon ingredients] Rice flour, sugar, salt, makgeolli, water, sesame oil, perilla oil, cooking oil, black sesame seeds [Jeongpyeon recipe] 1. Add 5 cups of rice flour, 1/2 cup of sugar, 1 pinch of salt, and 1/2 cup of makgeolli. Add water little by little with a spoon to match the consistency shown in the video. 2. Cover the dough with plastic wrap and let it ferment for more than 5 hours. 3. Mix perilla oil, cooking oil, and sesame oil in equal proportions and spread evenly on the Jeongpyeon mold. 4. Fill the mold only 70% full with the dough and top the dough with black sesame seeds. 5. Let the dough in the mold ferment for 20 more minutes at room temperature. 6. Steam for 10 minutes on low heat - 20 minutes on high heat - 10 minutes on low heat. 7. Oil the plate to prevent sticking, and oil the finished steamed rice cakes as well. 📌 [Kang Soonie's Naju Jongga (Kor.)] 👉 Uploaded every Wednesday at 10 AM 📌 [Soonie's Kitchen (Eng. subtitle)] 👉 Every Friday at noon. KST (GMT+9) 📌 Click “LIKE” & “SUBSCRIBE”~💞💞