1. Mix flour and salt. Knead thick with water. 2. Roll the dough with roller to make 0.2cm thin sheet. 3. Cut into 11cm x 8cm square, and cut some patterns on the center. 4. Soak rice in water, steam in siru, and then dry. 5. On a heated pot, put cooking oil, rice, and stir-fry. Then cover the pot with the lid and fry the rice. Grind it in a mortar or use it as it is. 6. With the dough from the step 3, fry with 130℃ cooking oil until it turns to a cream color. Then fry with 170℃ oil until it turns brown. Strain oil. 7. Coat with malt or jochung, then coat with the step 4.