injeolmi (korean sweet rice cake)

How To Make injeolmi (korean sweet rice cake)

• 1

  Place sweet rice flour, salt, sugar and water in a microwave-safe bowl. Mix it well to make rice cake dough.
• 2

  Cover it with Saran wrap, and cook it in a microwave oven for 3 minutes.
• 3

  Mix the hot dough with a wooden spoon for about 20 seconds. Put the Saran wrap back on and cook 1 more minute in the microwave. 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.
• 4

  Spread roasted soybean powder on a cutting board and place your pounded rice cake in the powder. Roll it around a bit to cover it with a light dusting of powder.
• 5

  Cut into bite size pieces. Coat each piece of the rice cake with the roasted soy bean powder. Transfer to a serving plate.
• 6

  Sprinkle with sugar when you serve. (if desired)
• 7

  SSUK INJEOLMI -- 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.
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