Korean Injeolmi Toast (Buttery Toast Topped with Rice Cake and Soybean Powder)
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 1 serving
- Ingredients
- 5
About this dish
Butter-toasted bread stays crisp underneath while warm slices of injeolmi, a soft rice cake usually coated in roasted soybean powder, stretch on top, finished with more of that nutty powder and a thin line of honey.
Read more
Too much honey soaks the bread. A thin drizzle, eaten right away, keeps the toast crisp underneath.
Ingredients
Instructions
- 1
Slice the 2 pieces of injeolmi thinly so they can sit evenly on the toast.
If the rice cake feels firm, leave it at room temperature briefly to reduce cracking when sliced.
- 2
Use 2 tablespoons of ready-to-use roasted soybean powder as it is, or warm it in a dry pan over low heat for about 30 seconds.
Remove before it darkens. This brief warming is not suitable for cooking raw soy flour.
- 3
Melt the 10 grams of butter in the same pan over medium-low heat, then add the 2 slices of bread.
Toast until the edges turn golden and the underside feels crisp, adjusting the heat if the butter browns too quickly.
- 4
Flip the bread and toast the other side for about 1 minute, then set it aside briefly.
Add the sliced injeolmi to the pan over low heat and warm just until the surface softens and turns slightly elastic.
- 5
While the toast is still crisp, arrange the warm injeolmi on top without piling the slices too thickly.
Before the rice cake becomes too soft, dust the toasted soybean powder evenly over the surface.
- 6
Finish with a thin drizzle of 1 tablespoon of honey.
Serve right away while the bread is crisp and the rice cake is warm and stretchy, so the contrast between toast and injeolmi stays clear.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 玉三 国内産きな粉150g
川光物産 · Checked: 2026-09-12
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