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Injeolmi
Korean Roasted Soybean Rice Cake
Injeolmi is a traditional Korean rice cake (tteok) made from steamed glutinous rice flour, pounded until smooth and chewy, then coated in a generous amount of roasted soybean powder. It's a delightful chewy, slightly sweet treat often enjoyed during celebrations and holidays.
đ§ Ingredienser
- 2 cups Glutinous rice(Also known as sweet rice. Use whole grains, not flour, for traditional pounding method.)
- As needed Water(For soaking and steaming the rice.)
- 1 cup Roasted soybean powder (Konggaru)(Ensure it's finely ground and roasted for best flavor. Available at Korean or Asian grocery stores.)
- 2 tbsp Sugar(Optional, for a slightly sweeter rice cake base.)
- 1/4 tsp Salt(Enhances the flavor of the rice cake.)
đšâđł Instruktioner
- 1
Soak the glutinous rice: Rinse the glutinous rice thoroughly under cold running water until the water runs clear. Place the rinsed rice in a large bowl and cover with ample cold water. Let it soak for at least 4 hours, or preferably overnight. Drain the rice completely.
â±ïž 4+ hours (soaking) - 2
Steam the rice: Line a steamer basket with cheesecloth or a clean kitchen towel, ensuring there are no gaps. Spread the drained glutinous rice evenly in the prepared steamer basket. Place the basket over a pot of boiling water (ensure the water level is below the basket). Cover and steam for 30-40 minutes, or until the rice is completely cooked through and tender. You should be able to easily mash a grain between your fingers.
â±ïž 30-40 minutes - 3
Prepare the soybean coating: While the rice is steaming, spread the roasted soybean powder on a large plate or shallow tray. Add the sugar and salt to the soybean powder and mix well. This mixture will be used to coat the rice cakes.
â±ïž 5 minutes - 4
Pound the steamed rice: Transfer the hot, steamed glutinous rice to a sturdy bowl or a mortar. If using a mortar and pestle, pound the rice vigorously and continuously. If using a stand mixer with a dough hook, mix on low speed initially, then increase to medium. Add the optional sugar and salt (if not already mixed into the powder) during this stage. Continue pounding or mixing until the rice grains break down and form a smooth, cohesive, and very sticky dough. This process can take about 10-15 minutes of active pounding. The dough should be pliable and elastic.
â±ïž 10-15 minutes - 5
Shape and coat the injeolmi: Lightly grease your hands with a neutral oil or moisten them with water to prevent sticking. Take a portion of the hot rice dough and flatten it slightly. Roll it into a ball or flatten it into a small disc. Immediately roll the shaped dough generously in the prepared roasted soybean powder, ensuring it's fully coated on all sides. Repeat with the remaining dough.
â±ïž 10-15 minutes - 6
Cut and serve: Once coated, you can either serve the injeolmi as individual pieces or cut larger flattened pieces into bite-sized squares or rectangles using a lightly oiled knife or a bench scraper. Serve immediately for the best chewy texture.
â±ïž 5 minutes
đĄ Proffstips
- âThe chewy texture of injeolmi is its hallmark. Ensure you use glutinous rice and pound it sufficiently.
- âDon't skip the roasting of the soybean powder; it develops the characteristic nutty flavor.
- âWork with the rice dough while it's still warm, as it becomes harder to shape and pound when cool.
- âGenerously coat the injeolmi in the soybean powder to prevent sticking and for maximum flavor.
- âInjeolmi is best enjoyed fresh. If storing, keep them in an airtight container at room temperature for a day or two, but the texture will change.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Experiment with different coatings like black sesame powder, finely chopped nuts, or even a sprinkle of cinnamon.
- Some variations include a sweet red bean paste or other fillings inside the rice cake before coating.