Injeolmi (Korean Rice Cakes)

An elastic rice dough that stretches without breaking, offering a soft and chewy texture. The roasted soybean powder coating provides a toasted nutty flavor that balances the sweetness of the rice.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 554
• Protein: 19 g
• Carbs: 96 g
• Fat: 10 g

Ingredients

• 400 g sticky rice ( soaked )
• 300 ml Mineral water ( for soaking )
• 2 tbsp White sugar ( granulated )
• 1 tsp Gray sea salt ( fine )
• 100 g Roasted soybean powder (Kinako) ( sifted )

Instructions

1. Preparation and soaking

   Rinse the glutinous rice in clear water until the water runs clear. Soak in mineral water for at least 4 hours. The grain should be easily crushed between two fingers.

2. Steaming

   Drain the rice and place it in a steamer lined with a clean cloth. Steam for 35 to 40 minutes. The rice is ready when it is translucent and tender to the core, with no crunchy resistance.

3. Pounding (Tteok-me)

   Transfer the hot rice to a mortar or sturdy bowl. Add the grey sea salt and white sugar dissolved in a bit of hot water. Pound the dough vigorously with a pestle until the grains disappear and the mass becomes smooth, shiny, and extremely elastic.

4. Shaping and coating

   Spread a generous layer of roasted soybean powder on a work surface. Place the dough on top, flatten it into a rectangle about 2 cm thick. Cut into small cubes using a knife or scraper, then roll each piece in the powder so they no longer stick.

Chef's tips

• Dip your pestle in salted water during pounding to prevent the dough from sticking.
• Work the dough while it is still very hot; that's when it develops maximum elasticity.
• For a clean cut, use a plastic dough scraper or a butter wire cutter.

Storage

Best eaten the same day. To maintain softness, wrap individually and freeze. Do not refrigerate, as it hardens the dough.