INJEOLMI (Korean sweet rice cake)

Skip Davis


A very simple sweet treat. Easy to make and a short list of ingredients and preparation steps.

Recipe from: Maangchi- Korean cooking
Photo by: Maangchi


★★★★★ 1 vote

Makes 8 to 10 rice cakes
5 Min
5 Min


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1 c
sweet rice flour (glutinous rice flour)
1/4 tsp
1 Tbsp
1/2 c
roasted soybean powder
3/4 c


1 Tbsp
mugwort powder for ssuk injeolmi (optional)
1 Tbsp

How to Make INJEOLMI (Korean sweet rice cake)


  • 1Place sweet rice flour, salt, sugar and water in a microwave-safe bowl. Mix it well to make rice cake dough.
  • 2Cover it with Saran wrap, and cook it in a microwave oven for 3 minutes.
  • 3Mix 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.
  • 4Spread 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.
  • 5Cut into bite size pieces.

    Coat each piece of the rice cake with the roasted soy bean powder. Transfer to a serving plate.
  • 6Sprinkle with sugar when you serve. (if desired)

    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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About INJEOLMI (Korean sweet rice cake)

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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