In a large mixing bowl, combine glutinous rice flour with a pinch of salt. Gradually add warm water while mixing with a wooden spoon until a soft, pliable dough forms. The dough should be smooth and not sticky.

Knead the dough on a clean surface for 3-4 minutes until it becomes elastic and uniform in texture.

Divide the dough into 24 equal portions, rolling each into a smooth ball about 1 inch in diameter.

Bring a large pot of water to a rolling boil. Carefully drop the rice balls into the boiling water, working in batches if necessary.

Once the balls float to the surface (after about 3-4 minutes), continue cooking for an additional 2 minutes to ensure they are cooked through.

Using a slotted spoon, transfer the cooked balls to a bowl of cold water to stop the cooking process and firm up the texture.

After 1 minute in cold water, drain the balls and pat them dry with a clean kitchen towel.

While still slightly warm, roll each ball in your choice of coating: toasted black sesame seeds, cinnamon-sugar mixture, or finely chopped nuts.

Arrange the coated gyeongdan on a serving platter, grouping them by coating type for an attractive presentation.