Garaeddeok (cylinder rice cake)

Mix the rice flour, salt and boiling water well into a little dough.

Cover with plastic wrap, leaving a gap for the steam, and microwave on high 2 minutes. Mix, spread a little, cover again and microwave 2 more minutes.

Spread about half a teaspoon of sesame oil on a cutting board, turn out the hot dough and pound it with a pestle; the more pounding, the chewier the rice cake.

Roll it into a long cylinder, pushing out from the middle.

For rice cake soup: cut it in half, roll into cylinders, leave at room temperature several hours until a little dried, then slice thinly on the diagonal with a really sharp knife.

For tteokbokki: cut into four equal pieces, roll each by hand into a cylinder, trim the tips, and coat with sesame oil so they do not stick.