인절미 — Print Recipe — The Culinary Codex

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.

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.