Rice cake

Injeolmi 인절미

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!


Sweet rice flour (glutinous rice flour), salt, sugar, roasted soybean powder (and mugwort powder for ssuk injeolmi)


  1. Place 1 cup of sweet rice flour, ¼ ts salt, 1 tbs sugar, and ¾ cup of water in a microwavable bowl. Mix it well to make rice cake dough.
  2. Cover it with Saran wrap, and cook it in a microwave oven for 3 minutes.
  3. Mix the hot dough with a wooden spoon for about 20 seconds. Put the Saran wrap back on and cook 1 more minute in the microwave.

  4. Transfer the rice cake dough into a mortar and pound it for about 1 minute (pound 50 times). You’ll make bubbles and then hear the bubbles popping out while you pound, which mean the consistency of the rice cake is just right: chewy and elastic.
    *tip: Put a little cold water on your hands when you want to touch the dough so that it won’t stick to your fingers and will keep you from burning yourself.
  5. Spread ½ cup roasted soybean powder on a cutting board and place your pounded rice cake in the powder. Roll it around a bit to cover it with a light dusting of powder.
  6. Cut into bite size pieces.
  7. Coat each piece of the rice cake with the roasted soy bean powder and transfer to a serving plate.

Sprinkle with  sugar when you serve.

Ssuk injeolmi

Same directions as above, and add 1 tbs ssukgaru (mugwort powder) and 1 tbs water to the dough water you mix it.


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  1. annoodle My profile page joined 6/15
    Posted June 12th, 2015 at 4:45 pm | # |

    If I doubled the portions, would the time of cooking the dough in the microwave, take longer? or can I keep it about the same time?

  2. kimleeya Malaysia My profile page joined 3/15
    Posted March 6th, 2015 at 7:16 am | # |

    Hi Maangchi! I somehow found your website last few days while searching for injeolmi’s recipe and i just made it today. The taste was fantastic! Since I was craving for it since long ago.

    But I used cocoa powder mixed with icing sugar (to lessen the bitter taste of cocoa powder) for the coating and it was a good choice!

    I have one question to you though… How long can it last if I keep the injeolmi in room temperature? Or should I keep it in refrigerator? Thank youuuu

    • Maangchi New York City My profile page joined 8/08
      Posted March 6th, 2015 at 7:56 am | # |

      Freshly made injeolmi will be ok at room temperature up to 7 to 8 hours. I usually keep the leftover injeolmi in the freezer instead of the refrigerator, then thaw it out when I want to eat it. The rice cake will get soft and chewy. You can also reheat it in the microwave.

  3. 0ni boston My profile page joined 8/14
    Posted February 19th, 2015 at 6:31 pm | # |

    hi ^^
    i, like more than a few other poor souls, accidentally got 찹쌀가루 instead of 멥쌀가루 and i’m a night owl, so i didn’t realize until i was preparing homemade 떡 for 떡국 for the first time last night. thankfully your recommendation to make 인절미 to someone on your page for making 가래떡 saved me from throwing out over a pound of dough. it was late at night and all shops close early here in Austria, so instead of soy bean and mugwort powder, i dusted the sliced cakes with cinnamon-sugar, cocoa-sugar, and green tea powder-sugar. they taste nice! a friend of mine said 인절미 can also be made like a pancake, i hope to see a recipe for that style 인절미 some day. thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted February 21st, 2015 at 10:42 am | # |

      You are such a creative cook! Your injeolmi coated with cocoa and green tea powder sounds delicious!

      • kimleeya Malaysia My profile page joined 3/15
        Posted March 6th, 2015 at 8:14 am | # |

        I see.. thank you for the quick reply! I’m going to make some more tomorrow so that my lil sis can share it with her friends :)

        I’ll make sure to check out more of your recipes later! Your page is a great great help! 진심으로 감삽니다!

  4. KatrinG Poland My profile page joined 1/15
    Posted January 15th, 2015 at 12:59 pm | # |

    Maangchi, thank’s for the recipe! :) I’ve just made delicious rice cakes. I’ve coated my rice cake in blended, black sesame seeds. It’s super chewy and yummy with sesame flavour! :)

  5. Morgan York PA My profile page joined 9/14
    Posted September 4th, 2014 at 4:07 pm | # |

    I just made this recipe and it turned out amazing! This treat I was missing and now I can make it myself.

    • Maangchi New York City My profile page joined 8/08
      Posted September 6th, 2014 at 3:18 pm | # |

      Congratulations! yes, when I invented the method, I was almost crying because I was so happy! : )

  6. natoo australia My profile page joined 8/14
    Posted August 16th, 2014 at 8:52 am | # |

    hello manchi. i have recently been watching your videos and i really want to make this injeolmi. i have failed more than 5 times. im using the normal rice flour it didnt work. and then few times i tried with japanese rice flour but it is not sweet so i use your measurements but added extra sugar. and i dont know why after mixing the ingredients its all so runny? and when i put in microwave it turn out cookd solid and stuck. :( help me !!
    is it the flour problem or too much water? im confused

  7. Cutemom Indonesia My profile page joined 3/13
    Posted January 21st, 2014 at 1:37 pm | # |

    Maangchi ssi,
    Awesome recipe as always. I tried it with green tea powder & rolling them on misutgaru instead of kong garu (I was out of kong garu). It was really good even though I forgot to add sugar to the misutgaru.

    Nomu kamsamida,

  8. KrynauwOtto2 Pretoria, South Africa My profile page I'm a fan! joined 9/13
    Posted October 15th, 2013 at 12:56 am | # |

    Hi Maangchi,
    Do you think I could use green tea powder instead of mugwort?

  9. ThePinkSakura Bangkok Thailand My profile page joined 6/13
    Posted June 28th, 2013 at 12:15 pm | # |

    Hi Maangchi! I bought all the ingredients already but i cannot find soybean powder. Can i use other powder like in the mochi ricecake recipe or use oil like in the normal (plain )ricecake recipe you did? or do you have any suggestions about what i can use instead or can be easily found? Such as not using any powder but another way of processing it?

    • Maangchi New York City My profile page joined 8/08
      Posted June 28th, 2013 at 8:49 pm | # |

      If you have roasted sesame seeds at home, blend it into powder and use it to coat your rice cake. Or sesame seeds are not available, I would use starch powder.

      • ThePinkSakura Bangkok Thailand My profile page joined 6/13
        Posted June 30th, 2013 at 2:27 am | # |

        Thz. so much! i really enjoy your website. I have made it and the taste is great! all my family likes it thanks alot :D

  10. Christine Su Malaysia My profile page joined 5/13
    Posted May 24th, 2013 at 12:05 am | # |

    beautiful rice cake! But the problem is I’m allergic to soybean , so what can I use to replace roasted soybean powder?

    • Maangchi New York City My profile page joined 8/08
      Posted May 24th, 2013 at 9:17 am | # |

      How about using black sesame seeds powder? Grind roasted black sesame seeds and mix with some sugar.

      • Christine Su Malaysia My profile page joined 5/13
        Posted May 24th, 2013 at 11:07 am | # |

        Thanks for replying, but is there any other power? Because my twin sister is allergic to sesame.

  11. Fujia GERMANY My profile page joined 7/12
    Posted February 24th, 2013 at 4:52 am | # |

    Dear Maangchi, I made yesterday Injeolmi and we loved it. But, my child say they were to big, this way I cut it in very little cube. They are no one left.
    Thank you very much for your recipe. I made photo to show you. Were can I post it?
    Have a nice day.

  12. Charmaine Singapore My profile page joined 6/11
    Posted November 29th, 2012 at 8:36 pm | # |

    Hi maangchi ! I have tried this recipe again and again. And I absolutely love it ! This time round , I replace mugwort powder with green tea powder, needless to say. It was awesome ! Thanks for your recipe!

  13. missmoochan klang selangor My profile page joined 7/12
    Posted July 5th, 2012 at 6:09 pm | # |

    i really love u and ur recipe.

  14. eera94 kuala lumpur My profile page joined 12/11
    Posted December 11th, 2011 at 11:17 pm | # |

    maangchi, i dont have mortar and pestle…so, can i just use my spoon or my hand??

    • Maangchi New York City My profile page joined 8/08
      Posted December 12th, 2011 at 2:14 am | # |

      Use a rice scoop or wooden spoon and stir the sticky dough vigorously, almost mashing and pounding! Because this is a small portion, it will work well.

  15. Charmaine Singapore My profile page joined 6/11
    Posted November 22nd, 2011 at 10:01 pm | # |

    Hi maangchi! I have finally made this by steaming! This was awesome!

    • Maangchi New York City My profile page joined 8/08
      Posted December 14th, 2011 at 9:34 am | # |

      “Hi maangchi! I have finally made this by steaming! This was awesome!” omg, you made injeolmi by steaming! Congratulations!

      If you have any tips about steaming rice cake, please leave it on my forum in a post titled: “how to steam injeolmi.” Then I can refer my other readers to it when they ask me.

  16. chef Benedict Manila, Philippines My profile page I'm a fan! joined 11/11
    Posted November 21st, 2011 at 2:13 am | # |

    injeolmi, i just tasted it from the korean store here in manila, and really chewy and sticky, some of them stuffing it with red beans, or i want to make a strawberry flavored injeolmi, i want color pink for this stuff… what will it tastes if it is a strawberry flavored? when i put some jell-o strawberry flavor or strawberry flavoring….

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