Chop the radish and prepare it. Please cut it not too thin.

Gun blueberry is usually called rum, but there was no rum, so I soaked it in Cheongju. Soaking for about three hours is enough. After soaking, strain it through a sieve and drain it.

I prepared small beans after boiling them and peeling off the inner skin. Add radish, dried blueberry, and green beans to the spicy rice powder and season with salt and mix well. So that the powder is evenly coated.

Put cotton cloth on the steamer and put the ingredients.

When steaming radish rice cakes, do not close the lid from the beginning, but open the lid and steam it. Then the moisture from the radish evaporates, so it sinks and becomes dry. Until then, leave the lid open and steam it. That's what they do at the Korean table Haha
After that, close the lid and steam it. When the rice cake is moist and soft, turn off the heat immediately and turn the cloth over and place it on a large tray. After it cools down a little, you can lump it together and cut it.

It's square to make it easy to eat. You can cut it easily by applying sesame oil to sanitary gloves, applying it to the knife, shaping it, and cutting it.

To wrap them one by one, cut them and let them cool for a while. When I took a bite, it was definitely a rice cake with a lot of moisture. Blueberry's scent and soft texture were different from traditional glutinous rice cakes and steamed rice cakes.

Wrap each piece in plastic, put a sticker of thanks, and sample the remaining radish rice cake. Radish rice cake using autumn radish, which is also good for gifts, is completed.