Step 1

Combine the dried omija and the water in a container and let it sit for 24 hours until the water turns red. Heat a skillet over medium heat and add the glutinous rice flour. Stir and cook for 2 to 3 minutes until it turns to light creamy and smells a little toasty and nutty. Remove from the heat and transfer to a small bowl. Add the omija water and the honey. Mix it well with a small wooden spoon and then knead it by hand until it sticks into one lump of dough. Divide the dough into 7 equal size portions and insert them into the top frame of the mold (you may need to do in batches if your mold holds less than 7). Gently and firmly press and smooth each cookie into the mold by hand. Gently lift the bottom frame of the mold so that the cookies pop out the top. Remove each cookie and set on a plate, patterned part up. Serve with tea.

Step 2

Wash the peas and drain the water. Heat a skillet over medium heat and add the peas. Cook the peas, stirring with a wooden spoon for about 5 minutes until light brown. Remove from the heat. Transfer the peas into a spice grinder (or a coffee grinder) and grind into a fine powder. Combine the ground peas and the honey in a small bowl and mix well with a small wooden spoon. Then knead it by hand until it all sticks into one lump of dough. Divide the dough into 7 equal size portions and insert them into the top frame of the mold (you may need to do in batches if your mold holds less than 7). Gently and firmly press and smooth each cookie into the mold by hand. Gently lift the bottom frame of the mold so that the cookies pop out the top. Remove each cookie and set on a plate, patterned part up. Serve with tea.

Step 3

Combine the powder and the honey in a small bowl and mix well with a small wooden spoon. Then knead it by hand until it all sticks into one lump of dough. Divide the dough into 7 equal size portions and insert them into the top frame of the mold (you may need to do in batches if your mold holds less than 7). Gently and firmly press and smooth each cookie into the mold by hand. Gently lift the bottom frame of the mold so that the cookies pop out the top. Remove each cookie and set on a plate, patterned part up. Serve with tea.

Step 4

Wash the black sesame seeds in a strainer under running water. Drain well. Heat a skillet over medium heat and add the sesame seeds. Cook the seeds, stirring with a wooden spoon for about 7 to 8 minutes until they turn crunchy and smell nutty. Remove from the heat. Transfer the seeds into a spice grinder (or a coffee grinder) and grind into a fine powder and a little sticky. Sift through a fine stainless-steel strainer to get a powder. Use a spoon to press as much of the powder through as you can. Discard the leftover stuff caught by the strainer. Combine the sesame seeds powder and the honey in a small bowl. Mix it well with a small wooden spoon and then knead it by hand until it all sticks into one lump of dough. Divide the dough into 7 equal size portions and insert them into the top frame of the mold (you may need to do in batches if your mold holds less than 7). Gently and firmly press and smooth each cookie into the mold by hand. Gently lift the bottom frame of the mold so that the cookies pop out the top. Remove each cookie and set on a plate, patterned part up. Serve with tea.