인절미

인절미 (in-JEOL-mi)

Injeolmi (Coated Rice Cake)

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 219 kcal

Chewy pounded glutinous rice cakes coated in a fragrant blanket of roasted soybean powder, subtly sweet and with a satisfying mochi-like texture that is uniquely Korean.

Nutrition & Info

Protein 6.0g

Carbs 42.0g

Fat 3.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free nut-free

Allergen Warnings

⚠ soy

Equipment Needed

steamer mortar and pestle or stand mixer cutting board

Presentation Guide

Vessel: traditional lacquer plate

Garnishes: extra soybean powder, pine nuts

Accompaniments: Korean tea (nokcha or boricha)

Ingredients

400g glutinous rice flour (or soaked glutinous rice)
200ml warm water
2 tbsp sugar
Pinch of salt
200g roasted soybean powder (konggomul)
2 tbsp sugar (for soybean coating)
Pinch of salt (for coating)

Instructions

1
If using soaked rice, steam for 30 minutes until fully cooked. If using flour, mix with warm water, sugar, and salt into a dough and steam for 20 minutes.
2
While hot, pound the steamed rice vigorously with a mortar and pestle (or use a stand mixer with a dough hook) until it becomes smooth, elastic, and stretchy.
3
Mix roasted soybean powder with sugar and a pinch of salt.
4
Oil a cutting board lightly. Transfer the pounded rice cake onto it and spread into a rectangle about 2cm thick.
5
When cool enough to handle, cut into bite-sized pieces (about 3x4cm).
6
Roll each piece generously in the roasted soybean powder mixture until fully coated. Serve at room temperature.

💡

Did You Know?

According to legend, injeolmi was named after a Joseon scholar named Im Jeol who praised the rice cakes so enthusiastically that his name became attached to the treat forever.

Chef's Notes

Equipment Tips

steamer
mortar and pestle or stand mixer
cutting board

Garnishing

extra soybean powder, pine nuts

Accompaniments

Korean tea (nokcha or boricha)

The Story Behind 인절미

Injeolmi is one of Korea's oldest and most cherished tteok (rice cake) varieties, dating to at least the Goryeo Dynasty (918-1392). The act of pounding rice is deeply symbolic in Korean culture, representing communal effort and celebration. Injeolmi is an essential food during Chuseok, Seollal, and weddings, and has recently surged in modern popularity as a flavor for lattes, ice cream, and toast.

🕐 Traditionally enjoyed chuseok (harvest festival), celebrations, tea time 📜 Origins: Goryeo Dynasty

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인절미