Glutinous Rice Cake with Soybean Powder
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Injeolmi is a Korean glutinous rice cake made by kneading rice flour dough with hot water, steaming it for fifteen minutes, then pounding or beating it vigorously for at least five minutes to develop the characteristic elasticity.
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The pounding step determines the final texture: insufficient working produces a weak dough that cracks apart, while thorough pounding yields the signature stretchy, chewy pull that injeolmi is known for. The finished dough is stretched out, cut into bite-sized pieces, and rolled in a mixture of roasted soybean powder and sugar, which coats each piece in a fragrant, toasted-grain aroma. Applying a thin layer of sesame oil to both hands and knife before cutting prevents the dough from sticking, and the soybean powder coating is best applied immediately before serving to keep the surface dry and powdery rather than absorbing moisture. Injeolmi appears regularly at ancestral rites, first birthday celebrations, and traditional ceremonies across Korea.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Mix 300g glutinous rice flour with 3g salt, then add 220ml hot water gradually and stir until the flour evenly absorbs the water and comes together as a shaggy dough.
- 2Control
Line a fully steaming steamer basket with a damp cloth, spread the dough evenly, and steam over high heat for 15 minutes until the dough is cooked all the way through.
- 3Step
Transfer the steamed dough to a mortar or large bowl and pound or knead vigorously with a wet pestle or spatula for at least 5 minutes until the dough is very sticky and stretches in long elastic strands.
- 4Season
Mix 80g roasted soybean powder with 20g sugar and spread generously on a wide tray, creating a thick enough layer so the rice cake does not stick to the surface.
- 5Prep
Place the dough on the soybean flour tray, coat your hands and knife with 10ml sesame oil to prevent sticking, then cut into bite-sized pieces and roll in the soybean flour until completely coated.
- 6Finish
Alternatively, dust 15g cornstarch on your hands to prevent sticking instead of sesame oil.
Serve immediately or wrap individually in cling film for storage.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Injeolmi soybean rice cake develops its signature elastic stretch through five minutes of hand pounding.
- Finish cue
- Alternatively, dust 15g cornstarch on your hands to prevent sticking instead of sesame oil.
- Avoid this
- Mix 80g roasted soybean powder with 20g sugar and spread generously on a wide tray, creating a thick enough layer so the rice cake does not stick to the surface.
- Storage and reheating
- Serve immediately or wrap individually in cling film for storage.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 7 ingredients
Category median
45min, 6 ingredients
Based on 144 recipes
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