Toasted Soybean Injeolmi
Ingredients
- 500 gsticky rice (soaked and drained)
- 350 mlMineral water (for soaking)
- 150 gWhole soy flour (to be toasted)
- 3 tbspWhite sugar (mixed into the coating)
- 1 tspGray sea salt (dissolved in 1 cas of water)
- 150 gRoasted soybean powder (Kong-garu) (sifted)
Method
A dense, elastic rice dough with a satisfying chew, coated in a fine layer of toasted soybean powder. The contrast between the mellow rice and the nutty powder defines this Korean classic.
- 1
Rinse the glutinous rice until the water runs clear. Soak it in mineral water for at least 4 hours, ideally overnight. Drain thoroughly.
- 2
Steam the rice for 35 to 40 minutes. The grain should be tender and translucent, with no resistance in the center.
- 3
Transfer the hot rice to a mortar or a sturdy bowl. Add the grey sea salt dissolved in a little water. Pound vigorously with a pestle until the grains disappear and a single, very sticky and elastic mass forms.
- 4
In a dry pan, pour the whole soy flour, the kong-garu, and the sugar. Heat over medium heat, stirring constantly. When a nutty aroma is released and the powder takes on a dark blond hue, remove immediately from the heat.
- 5
Spread a generous layer of the kong-garu mixture on the work surface. Place the rice dough on top. Flatten it by hand to form a rectangle about 2 cm thick. Cut into small cubes using a dough scraper or an oiled knife, then roll each piece in the powder to coat them well.
Frequently asked questions
How do you get this dish right?
- Lightly oil your hands and tools when handling the dough, otherwise it will stick to everything.
- Pounding is the key step: the more you hit the dough, the more elastic and silky it becomes.
- Do not store injeolmi in the refrigerator; the cold makes glutinous rice harden instantly.
How long does this dish keep?
Consume the same day at room temperature. For longer storage, freeze individual pieces and let them thaw at room temperature.
