Entree: South Korea – Jeju – 오메기떡 ➤ Omegi-tteok (Small Jeju-style millet rice cakes coated or filled with sweet red bean and roasted soybean powder)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 7 min

Total 47 min

Ingredients

- 2 cups (300 g) glutinous rice flour
- 1/2 cup (60 g) millet flour (proso millet flour) or finely ground cooked millet
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp (3 g) fine salt
- 1 1/4 cups (300 ml) hot water
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 1 cup (250 g) sweet red bean paste (anko), smooth or slightly coarse
- 1/2 cup (60 g) roasted soybean powder (konggaru) or toasted sesame powder for coating
- 2 tbsp (30 ml) honey or corn syrup (optional, for shine)
- 2 tbsp (10 g) fresh mugwort leaves, finely chopped or 1 tsp (2 g) dried mugwort powder (optional, traditional herb)

Instructions

1. In a large bowl, combine the glutinous rice flour, millet flour, sugar, and salt; stir to blend.
2. Heat the water until hot but not boiling and stir in the oil and mugwort if using. Pour the hot liquid gradually into the dry ingredients, stirring until a shaggy dough forms.
3. Transfer the dough to a lightly oiled work surface and knead for 3–5 minutes until smooth and elastic. If the dough is too dry, add 1–2 tbsp (15–30 ml) warm water; if too sticky, dust with a little glutinous rice flour.
4. Divide the dough into 16 equal pieces (about 1 oz / 28 g each). Flatten each piece into a small disc about 2 in (5 cm) wide.
5. Place about 1 tbsp (15 g) red bean paste in the center of a disc, fold the edges up and pinch closed, then gently roll between your palms to form a smooth ball or slightly flattened coin. Repeat with remaining dough and filling.
6. Lightly steam the shaped cakes for 5–7 minutes to set the dough (use a bamboo steamer or metal steamer over simmering water). Alternatively, microwave in a covered dish in 30-second intervals until set.
7. While still warm, brush each cake lightly with honey or corn syrup if using, then roll in roasted soybean powder until evenly coated. Allow to cool to room temperature so texture firms slightly.
8. Store in an airtight container at room temperature for 1–2 days or refrigerate up to 3 days. Bring to room temperature before serving to restore chewiness.