|Place of origin||Korea|
|Region or state||Gyeongsang Province|
|Associated national cuisine||Korean cuisine|
|Main ingredients||Glutinous rice flour|
Glutinous rice flour is kneaded with boiling water and rolled into small round cakes with fillings made of toasted soybean powder, cinnamon powder, and honey. The cakes are then coated with white gomul (dressing powder) made with geopi-pat (husked adzuki beans, often the black variety), garnished with thin strips of jujube or gotgam (dried persimmon), and steamed in siru (steamer).
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