Injeolmi (Korean Rice Cakes)
Ingredients
- 400 gsticky rice (soaked)
- 300 mlMineral water (for soaking)
- 2 tbspWhite sugar (granulated)
- 1 tspGray sea salt (fine)
- 100 gRoasted soybean powder (Kinako) (sifted)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Best eaten the same day. To maintain softness, wrap individually and freeze. Do not refrigerate, as it hardens the dough.
