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Injeolmi is rice cake made with sweet rice (glutinous rice). It’s one of the most popular and common Korean rice cakes and it’s made on special occasions and Festival days. The rice cake is chewy and sticky, so traditionally it was given to newly wedded couples to wish that they get along and ‘stick together’ forever. The bride’s mother also makes this rice cake for the groom’s family in the hopes that her daughter will get along with the groom’s family.
When the newly wedded couple share the rice cake, they say, “let’s stick to each other forever, just like this injeolmi” : )
Traditionally it’s made with a mortar and pestle. Soaked sweet rice is steamed and pounded until all the cooked rice grains are mashed. Then it’s coated in roasted soy bean powder or other things like black sesame seed powder, mashed red beans, chopped pine nuts, chestnuts, and jujubes.
It’s most commonly made with soybean powder; yes, I mean roasted soybean powder, or konggaru (kong means beans and garu means powder).
I remember my grandmother used to make injeolmi at home and usually all adult family members (especially male members) helped.
“Ok, let me help you!”
“It’s my turn, take a rest!”
I was always excited to see them making rice cake, and so happy when I ate the freshly made rice cake, coated with lots of delicious soybean powder.These days almost everybody buys or orders injeolmi from a rice cake store rather than making it at home with a mortar and pestle.
I’ve often been told by my readers that they cook together with their children. I think cooking together with your mom is fun and a great experience. Children will keep those good memories in their hearts forever.
I used to make my own injeolmi without pounding, but the taste always lacked something. It wasn’t chewy enough and I didn’t like the taste at all. So a few years ago when I lived in Canada, I did an experiment to make this rice cake by pounding, like I saw my grandmothers in Korea do it. It turned out so delicious! I took my injeolmi to work and shared it with my coworkers, and they said it was awesome.
Instead of sweet rice, I use sweet rice flour, cook it in a microwave oven, and pound the dough with my small mortar and pestle. It works perfectly! What makes this rice cake perfect is that it’s super chewy just like my grandmother’s homemade injeolmi!
Enjoy the recipe!
Same directions as above, and add 1 tbs ssukgaru (mugwort powder) and 1 tbs water to the dough water you mix it.
Posted Monday, August 15th, 2011 at 1:36 pm
Tagged: chapssaltteok, chewy rice cake, ddeo, delicious rice cake, easy recipe, glutinous rice cake, injeolmi, 인절미, 찹쌀떡, 콩고물, 쑥인절미, konggomul, korean dessert, Korean dessert on special occasions, Korean festival day food, korean food, Korean kitchen, maangchi recipe, microwave oven food, mortar and pestle, roasted soy bean powder, ssuk injeolmi, toasted soybean powder, vegetarian food
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