Chajeon Rice Cake!

Mix salt evenly into the chajo barley flour.

Pour hot water in gradually and knead into a dough.

Take bite-sized pieces of the dough and form into round balls.

Place the dough on clean mugwort leaves, spread thin, and cover with more leaves.

Line a steamer with a damp cloth and neatly place the rice cakes inside.

Steam on high heat for 15 minutes.

Serve the finished rice cakes with honey or rice syrup.