Rice Cake Punch (Tteok-sudan)

Measure 1/4 cup of dried omija berries and rinse them in cold water.

Place the rinsed berries in a jar and add 1 cup of purified water.

Close the lid and let the berries soak for 24 hours.

After 24 hours, strain the omija water into a bowl, pressing the berries to extract all the liquid. Discard the berries.

Add 1 cup of honey to the omija water and mix well until it is completely dissolved.

Pour the finished syrup into a jar and keep it in the refrigerator.

Slice 1/2 cup of garaetteok (tube-shaped rice cake) into thin, 1/8 inch thick pieces.

In a bowl, add 1 tablespoon of potato starch and the sliced rice cakes. Mix to coat them evenly, separating any stuck pieces.

Add the coated rice cake pieces to a pot of boiling water and cook for about 2 minutes, until they float and become soft.

Remove the cooked rice cakes and immediately rinse them in cold water. Drain well.

Return the boiled rice cakes to the bowl and add another tablespoon of potato starch, coating them a second time.

Add the double-coated rice cakes back to the boiling water and cook for another 2 minutes.

Remove the rice cakes, rinse them one last time in cold water, and drain thoroughly. The rice cake jewels are now ready.

Place some ice in a serving bowl.

Add about 1/4 cup of the omija-honey syrup, followed by half of the prepared rice cakes (about 1/4 cup).

Top with purified cold water and mix.

Garnish with pine nuts and serve.

Fill a tall glass with plenty of ice.

Pour in about 1/4 cup of the omija-honey syrup and add the remaining half of the rice cakes.

Top the glass with about 1 cup of sparkling water.

Garnish with pine nuts, stir, and enjoy.