[Korean Recipe] Homemade Injeolmi: The Soft and Nutty Korean Rice Cake

Comfort in a Bite: Discovering Injeolmi

Injeolmi (인절미) is the ultimate Korean comfort food. Unlike many modern desserts that rely on heavy frosting or extreme sweetness, Injeolmi is understated and earthy. It is a soft, chewy rice cake coated in konggaru (roasted soybean powder), offering a delicate balance of nutty flavor and a gentle, bouncy texture. Whether you're enjoying it with a cup of tea or using it to top your favorite bingsu (shaved ice), this traditional treat is surprisingly easy to make at home.

• Chewy & Nutty: A classic Korean snack featuring a signature elastic texture and a rich, toasted aroma.
• Modern Versatility: Perfect as a standalone treat or as a trendy topping for lattes, toast, and ice cream.
• Home-Friendly: No special machinery required—just a steamer and a few simple ingredients.

Ingredients

Servings: Approximately 20 bite-sized pieces

For the Dough:

• 180g (approx. 1 cup + 2 tbsp) Sweet Rice Flour (Glutinous Rice Flour)
• 1 tbsp Granulated Sugar
• 1/2 tsp Fine Salt
• 185ml (approx. 3/4 cup) Hot Water (Adjust slowly to control dough moisture)

For the Soybean Coating:

• 40g (approx. 1/3 cup) Roasted Soybean Powder (Konggaru)
• 2 tsp Granulated Sugar
• A pinch of Fine Salt

Step-by-Step Instructions

1. Prepare the Dough: In a large bowl, whisk together the sweet rice flour, sugar, and salt. Gradually stream in the hot water, mixing constantly until you have a thick, moist batter that resembles a loose dough.
2. Steam the Cake: Line a steamer with a silicone mat or damp cloth to prevent sticking. Spread the dough thinly and steam for about 20 minutes. The dough is ready when it looks translucent and glossy with no white powdery spots.
3. Prepare the Coating: While the dough steams, combine the roasted soybean powder, sugar, and salt in a shallow tray or bowl. Mix well.
4. The Secret to Chewiness: Transfer the hot, steamed dough into a sturdy, food-safe plastic freezer bag. Knead and pound the dough by hand through the bag for 3-5 minutes. This step is crucial for developing the signature bouncy texture.
5. Shape and Coat: Carefully remove the dough from the bag and place it onto your bed of soybean powder. Flatten it to your desired thickness, coat both sides generously, and cut into small squares using a knife or bench scraper.
6. Cooling: Let the cakes rest at room temperature for about an hour. This allows the texture to set into its ideal chewiness before serving.

Tips & Substitutions

• Finding Konggaru: Roasted soybean powder is available at most Korean grocery stores. If unavailable, you can substitute with toasted kinako (Japanese soybean powder) or even finely ground toasted sesame seeds for a different flavor profile.
• Microwave Shortcut: While steaming gives the best results, you can microwave the dough in a covered bowl in 1-2 minute intervals, stirring in between, until translucent.
• Storage & Reheating: Injeolmi is best eaten within 24 hours. For longer storage, freeze them in an airtight container. To revive the texture, microwave for 5-10 seconds—just enough to soften without melting.