1. Put 240 grams of warm water, 500 grams of flour, 5 grams of yeast, 5 grams of salt, and 15 grams of white sugar in a large bowl.
2. Knead a smooth dough, flatten it, and put it in a large bowl. (Knead more than 100 times by hand)
3. Cover with wrung out wet yarn and ferment twice the size.
4. Knead the dough again to exhaust air, take one third of the dough, knead it into a long strip, and use a rolling pin to flatten it into a long strip. Brush with Korean chili sauce.
5. Fold both sides in half to align the center line.
6. Brush the chili sauce. Stack up.
7. Cut evenly into equal pieces.
8. Superimpose two by two.
9. Use chopsticks to press the middle firmly.
10. Pull it into a strip.
11. Wrap it around your finger. Put it in the oiled steamer, let it ferment 2 times the size, and continue to make the next basket.
12. Steam on high heat for 15 minutes, stuffing for 5 minutes.
