Authentic Korean Injeolmi Recipe: A Step-by-Step Guide

Ingredients

1 cup of sweet rice powder (also known as glutinous rice flour)
1 cup of water
1/2 cup of sugar
1/2 cup of roasted soybean powder
A pinch of salt

Steps and instructions

In a mixing bowl, combine the sweet rice powder and water. Stir the mixture until it becomes a smooth batter.
Add sugar and a pinch of salt into the batter and mix well.
Transfer the batter into a heatproof dish that's suitable for steaming.
Steam the batter in a steamer for around 20-30 minutes or until it becomes translucent.
Remove the dish from the steamer and let the steamed rice cake cool down.
Once cooled, cut the rice cake into bite-sized pieces.
Coat each piece of rice cake with roasted soybean powder.
Arrange the Injeolmi on a serving plate. Enjoy this traditional Korean rice cake as a dessert or snack.

Tools for making

Mixing Bowl - A bowl large enough to mix the batter ingredients together.
Heatproof Dish - A dish that can withstand high heat and is suitable for steaming the batter.
Steamer - A steaming apparatus used to cook the batter until it becomes translucent.
Knife - A sharp knife for cutting the steamed rice cake into bite-sized pieces.
Serving Plate - A plate or platter for arranging and presenting the Injeolmi.

Recipe variations

Adding a filling: You can experiment with adding a sweet filling, such as red bean paste or crushed peanuts, to the center of the rice cake before steaming.
Using different coatings: Instead of roasted soybean powder, you can try coating the rice cake with crushed sesame seeds, powdered sugar, or matcha powder.
Adding flavors: To add more flavor to the rice cake, you can mix in ingredients like cinnamon powder, vanilla extract, or even cocoa powder to the batter.
Gluten-free option: If you prefer a gluten-free version, you can use sweet rice flour made from 100% gluten-free sweet rice.
Vegan option: For a vegan option, substitute the regular sugar with a vegan-friendly sweetener like agave syrup or coconut sugar.

Recipe overview

Injeolmi is a traditional Korean rice cake made from sweet rice powder and coated with roasted soybean powder. This easy-to-make dessert is chewy, subtly sweet, and is often served at special occasions and celebrations. The process involves making a batter from sweet rice powder and water, sweetening it with sugar, and then steaming until it turns into a beautiful translucent cake. Once cooled, the cake is cut into bite-sized pieces and each piece is coated with roasted soybean powder for a unique, nutty flavor. This recipe will guide you step-by-step in creating this delicious Korean treat right at home. Enjoy it as a dessert or snack, and immerse yourself in the delightful textures and flavors of Korean cuisine.

Common questions

Can I use regular rice flour instead of sweet rice powder? No, sweet rice powder, also known as glutinous rice flour, is essential for the sticky and chewy texture of Injeolmi. Regular rice flour will not yield the same result.
Can I substitute the sugar with an alternative sweetener? Yes, you can use alternative sweeteners like honey, maple syrup, or stevia. However, keep in mind that it may slightly alter the taste and texture of the final product.
Where can I find roasted soybean powder? Roasted soybean powder, also known as soybean flour or Konggaru, is commonly available in Korean grocery stores or online. If you can't find it, you can try roasting and grinding soybeans at home to make your own powder.
How should I store leftover Injeolmi? Store leftover Injeolmi in an airtight container at room temperature for up to 2 days. If you want to keep it longer, store it in the refrigerator for up to a week.
Can I freeze Injeolmi? Yes, you can freeze Injeolmi. Place the individual pieces in a freezer-safe container or bag and store them in the freezer for up to a month. Thaw at room temperature before consuming.
Can I add fillings to Injeolmi? Yes, you can add various fillings to Injeolmi, such as sweetened red bean paste (pat), nuts, or even chocolate. Simply flatten a piece of Injeolmi, place the filling in the center, and fold it over to enclose the filling.

Serving dishes and utensils

Mixing Bowl - A sturdy bowl used for mixing the rice powder batter and other ingredients.
Steamer - A kitchen appliance or pot with a steaming rack used to steam the rice cake batter.
Heatproof Dish - A dish that can withstand high heat and is suitable for steaming the batter.
Knife - A sharp knife used to cut the steamed rice cake into smaller, bite-sized pieces.
Serving Plate - A plate used for arranging and serving the Injeolmi rice cakes.

Origin stories

Injeolmi is not just a rice cake, but a piece of Korea's rich history. Originating from the Three Kingdoms period, Injeolmi has been a beloved dessert for centuries. This humble dish has been passed down through generations, often prepared for special occasions such as the Korean New Year or birthdays. It was traditionally made through a laborious process of soaking and grinding rice, then steaming and pounding it into a soft, chewy texture. The final step involved generously dusting the cake with roasted bean powder to prevent sticking. Today, we relish this sweet treat not only for its delightful taste but also for the stories and traditions it carries throughout Korean history. Its enduring presence truly embodies the Korean saying, "Food is the best medicine," as it continues to nourish and comfort us in body and soul.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.