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” : )

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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!

Ingredients

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

Directions

  1. Place 1 cup of sweet rice flour, ¼ ts kosher 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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86 Comments:

  1. Cutemom Indonesia joined 3/13 & has 82 comments

    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,
    Ima

  2. KrynauwOtto2 Pretoria, South Africa joined 9/13 & has 54 comments

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

  3. ThePinkSakura Bangkok Thailand joined 6/13 & has 2 comments

    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?

  4. Christine Su Malaysia joined 5/13 & has 4 comments

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

  5. Fujia GERMANY joined 7/12 & has 10 comments

    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.

  6. Charmaine Singapore joined 6/11 & has 18 comments

    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!

  7. missmoochan klang selangor joined 7/12 & has 1 comment

    i really love u and ur recipe.

  8. eera94 kuala lumpur joined 12/11 & has 7 comments

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

  9. Charmaine Singapore joined 6/11 & has 18 comments

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

  10. chef Benedict Manila, Philippines joined 11/11 & has 45 comments

    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….

  11. Abbeh Marie --- joined 10/11 & has 2 comments

    Hi Maangchi,
    i was wandering if i could make my own sweet rice flour? i am making rice flour now with long grain enriched white rice but i dont know how to make it like the sweet rice!! HELP!!!

    thank you and please reply soon!!
    –Abby

    • StephanieC Phoenix, Az joined 11/11 & has 2 comments

      i think that to achieve what you want you would have to make it with short grain rice. that is the difference between rice flour and sweet (or glutinous) rice flower. rice flower is made with long grain rice, and sweet rice flour is made with short grain rice. because short grain rice has more starch content and that gives the stickiness to the flour.

  12. lisams54899 Seoul Korea joined 9/11 & has 1 comment

    i was wondering how to make korean chop cal donuts my mom told me it was call that but its like a rice cake donut

  13. CLryeustngal Guangzhou, China joined 9/11 & has 3 comments

    Hi! I really really want to make this but I don’t have a pounder/mortar thing… Is there an alternative please??

    And for those of you who want to make your own roasted soybean powder, look what I found: http://www.soy-beans.org/soy-powder.html

    Hope this helped and please answer!!

  14. Charmaine Singapore joined 6/11 & has 18 comments

    Hi. I wanted to make this rice cake, but I don’t have a microwave, can I steam this?

  15. chaboshi Los Angeles joined 8/11 & has 2 comments

    Wow. Will have to try this soon. Have always stayed away from making rice cakes except for New Year because of the time an effort that goes in. I love it with soy bean powder. We also eat it with ground sesame seeds and sugar. But my favorite way to eat rice cake is pan fried in a little bit of oil sprinkled with salt. My Grandma used to make it this way. Oh no. Now I am getting hungry!

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