Injeolmi

Name: Injeolmi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 200 g glutinous rice cake; 80 g toasted soybean powder; 1 tbsp sugar; 1 pinch salt; 1 tsp honey

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Injeolmi is a cherished Korean rice cake, often enjoyed in tea rooms and at home alike. Traditionally, it's a dish that brings warmth and comfort, making it a popular choice during Korean celebrations and gatherings. This recipe captures the essence of how a Korean family cook would prepare it, with salt measured by intuition and a generous hand with the fat, ensuring a rich, satisfying texture.

The result is a delightful balance of soft, chewy rice cake coated with nutty, toasted soybean powder, lightly sweetened with sugar and honey. Each bite offers a subtle sweetness with a hint of salt, creating a harmonious blend of flavors that are both simple and deeply satisfying.

Ingredients

200 gglutinous rice cake
80 gtoasted soybean powder
1 tbspsugar
1 pinchsalt
1 tsphoney

Method

Start by preparing the glutinous rice cake. Place 200 g of glutinous rice cake in a steamer basket over boiling water. Steam the rice cake for about 20 minutes until it becomes soft and pliable. The rice cake should be sticky and slightly translucent when it's ready.
While the rice cake is steaming, prepare the coating. In a large mixing bowl, combine 80 g of toasted soybean powder, 1 tbsp of sugar, and a pinch of salt. Mix these ingredients thoroughly to ensure an even distribution of flavors.
Once the rice cake is steamed, remove it from the steamer and place it on a clean, flat surface. Allow it to cool slightly until it is warm to the touch but not too hot to handle. This will make it easier to work with.
Knead the warm rice cake gently with your hands to make it smooth and elastic. If it sticks to your hands, lightly dust them with some of the soybean powder mixture. Continue kneading until the texture is uniform and the rice cake is smooth.
Divide the kneaded rice cake into small, bite-sized pieces. Roll each piece in the soybean powder mixture, ensuring that each piece is thoroughly coated. The coating should adhere well to the surface of the rice cake.
For a final touch, drizzle 1 tsp of honey over the coated rice cake pieces. This adds a subtle sweetness and a glossy finish. Serve the Injeolmi at room temperature, allowing the flavors to meld and the texture to be enjoyed fully.