INJEOLMI (Korean sweet rice cake)
Skip Davis @Grandpaskip
Recipe from: Maangchi- Korean cooking
Photo by: Maangchi
4. Transfer the rice cake dough into a mortar and pound it for about 1 minute (pound 50 times). You’ll make bubbles and then hear the bubbles popping out while you pound, which mean the consistency of the rice cake is just right: chewy and elastic.
* TIP: Put a little cold water on your hands when you touch the dough so that it won’t stick to your fingers and will keep you from burning yourself.
Coat each piece of the rice cake with the roasted soy bean powder. Transfer to a serving plate.
Same directions as above, plus, add 1 Tablespoon ssukgaru (mugwort powder) and 1 Tablespoon water to the dough when you mix it.
Do NOT be alarmed because MUGWORT will tint imjeolmi a green color.