Glutinous rice flour is steamed in siru (steamer) and pounded in jeolgu (mortar) to form a dough.

[1] It is then cut into small pieces, rolled out flat and round, and filled with geopipat-so (white adzuki bean paste) and sealed.

[1] The filling can be made by husking adzuki beans (often the black variety), steaming and seasoning it with salt, and sieving it.

[2] Korean mugwort can be pounded together with steamed rice flour to make a green-colored dough.

[3] In Gangwon Province, steamed rice flour is pounded with deltoid synurus, also resulting in a green dough.