INJEOLMI 

INGREDIENTS

FOR INGEOLMI POWDER

• 1 1/2 cup roasted soybean flour
• 2 tbsp sugar

FOR CLASSIC INJEOLMI

• 1 cup sweet rice flour (chapssal-garu)
• 3 tbsp sugar
• 1/4 tsp salt
• 2/3 cup hot water
• 2/3 cup injeolmi powder

FOR MUGWORT INJEOLMI

• 1 cup sweet rice flour (chapssal-garu)
• 3 tbsp sugar
• 1/4 tsp salt
• 2 tbsp mugwort powder
• 2/3 cup + 2 tbsp hot water
• 2.3 cup injeolmi powder

FOR PUMPKIN INJEOLMI

• 1 cup sweet rice flour (chapssal-garu)
• 3 tbsp sugar
• 1/4 tsp salt
• 2 tbsp pumpkin powder
• 2/3 cup + 2 tbsp hot water
• 7 oz (200 g) Castella sponge cake

INSTRUCTIONS 

1. In a large shallow pan, mix roasted soybean powder and sugar. Set aside.

TO MAKE CLASSIC INJEOLMI

1. In a microwave-safe bowl, combine sweet rice flour, sugar, and salt. Add 2/3 cup hot water and mix to form a dough. Add a little more water, a tablespoon at a time to get thinner consistency.Tip: Use a rice paddle if you have to minimize the sticking.
2. Cover the bowl with plastic wrap, but leave a small vent. Microwave the mixture for 4 minutes, stirring it halfway through. You should notice bubbles forming on the surface. Use a spoon or spatula to vigorously mix the dough for about 1 minute, until it becomes extremely sticky.
3. Pour the dough into the pan with the injeolmi powder mixture. Cool for 1 minute. Lightly wet your fingers with water before touching the dough to prevent it from sticking. Be careful not to drop any water into the powder. Shape the dough into a rectangle and cut into bite-sized pieces. Coat with more powder and serve.

MUGWORT & PUMPKIN VARIATIONS

1. Follow the same steps as classic injeolmi, but add mugwort or pumpkin powder to the dry ingredients. Adjust water as needed to make the sticky dough.
2. For the pumpkin variation with Castella coating, first remove the brown crust from the Castella. Then either grate it or rub it through a strainer to create fine crumbs. Proceed with coating the rice cake.

NOTES

Freezing Tips: Store any leftover Injeolmi in a ziplock bag, arranging them in a single layer, and freeze for up to 2 months. To thaw, simply leave them out until they return to room temperature.