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- เผยแพร่เมื่อ 2 ต.ค. 2024
- www.maangchi.co...
Ingredients:
Sweet rice flour (glutinous rice flour), salt, sugar, roasted soybean powder (and mugwort powder for ssuk injeolmi)
Directions:
1. Place 1 cup of sweet rice flour, ¼ ts salt, 1 tbs sugar, and ¾ cup of water in a microwavable 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 want to touch the dough so that it won't stick to your fingers and will keep you from burning yourself.
5. Spread 1/2 cup roasted soybean powder on the cutting board and transfer the pounded rice cake over the soy bean powder on the cutting board so that the rice cake would stick to the cutting board.
6. Cut into bite size pieces.
7. Coat each piece of the rice cake with the roasted soy bean powder and transfer to a serving plate
Sprinkle with sugar when you serve.
Ssuk injeolmi
Same directions as above, and add 1 tbs ssukgaru (mugwort powder) and 1 tbs water to the dough water you mix it.
Injeolmi is rice cake made with sweet rice (glutinous rice). It's one of the most popular and common Korean rice cakes and it's made on special occasions and Festival days. The rice cake is chewy and sticky, so traditionally it was given to newly wedded couples to wish that they get along and 'stick together' forever. The bride's mother also makes this rice cake for the groom's family in the hopes that her daughter will get along with the groom's family.
When the newly wedded couple share the rice cake, they say, "let's stick to each other forever, just like this injeolmi" : ) Traditionally it's made with a mortar and pestle. Soaked sweet rice is steamed and pounded until all the cooked rice grains are mashed. Then it's coated in roasted soy bean powder or other things like black sesame seed powder, mashed red beans, chopped pine nuts, chestnuts, and jujubes.
It's most commonly made with soybean powder; yes, I mean roasted soybean powder, or konggaru (kong means beans and garu means powder).
I remember my grandmother used to make injeolmi at home and usually all adult family members (especially male members) helped.
"Ok, let me help you!"
"It's my turn, take a rest!"
I was always excited to see them making rice cake, and so happy when I ate the freshly made rice cake, coated with lots of delicious soybean powder.These days almost everybody buys or ordersinjeolmi from a rice cake store rather than making it at home with a mortar and pestle.
I've often been told by my readers that they cook together with their children. I think cooking together with your mom is fun and a great experience. Children will keep those good memories in their hearts forever.
I used to make my own injeolmi without pounding, but the taste always lacked something. It wasn't chewy enough and I didn't like the taste at all. So a few years ago when I lived in Canada, I did an experiment to make this rice cake by pounding, like I saw my grandmothers in Korea do it. It turned out so delicious! I took my injeolmi to work and shared it with my coworkers, and they said it was awesome.
Instead of sweet rice, I use sweet rice flour, cook it in a microwave oven, and pound the dough with my small mortar and pestle. It works perfectly! What makes this rice cake perfect is that it's super chewy just like my grandmother's homemade injeolmi!
Enjoy the recipe!
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just made them and they turned out extremely good it tasted super delicious and my family finished it in less than an hour
👏
I finally made this today. I roast and grind soy bean powder myself since i cannot get it anywhere near me. This is good because i can adjust the sugar to my taste. I also cook glutinous rice and use stand mixer to 'pound' the rice. The injeolmi is so good! My mom loves it. We have something remotely similar to this but we used ground roasted peanuts instead of soy beans. I will make it again next time with sesame powder👍
It's nutty and delicious. Yes, you can eat it by itself.
Yes, you can. Or you can add sugar to the toasted soybean powder or dip the injeolmi into sugar.
I'm Japanese, well a Hawaii Japanese. I grew up calling it Kinako mochi. Just watching your video is making me want to make some. I give you credit for not wanting to eat half of it before you finished. LOL!
감사합니다 한국사람으로써 한국음식이 하지 못했는데 많은 음식을 배웠읍니다.골뱅이 무침과 연근조림을 먹고 싶은데 이 음식하는 법도 좀 보여 주세요. keep up the good work! Thank you. I love all your food,and so easy to cook.
@NazeeraSHINee94 oh, you left this question on my website, too! : ) Yes, use a rice scoop or wooden spoon and stir the sticky dough vigorously, almost mashing and pounding! Because this is a small portion, it will work well.
can you make injeolmi bingsu and toast next please~
i want to surprise my eomma!
I use mochiko powder. Check out the photo of sweet rice flour that I use in the ingredient section on my website please. It's sold at either Japanese or Korean store.
whenever she its her food my mouth starts to water because I don't have money to buy all these ingredients and the equipment . That's why I'm working hard to become a cook. Wish me luck.
My mom and grandmother call it "chaltoogi", I don't know why. But it's the same stuff, I swear. And I LOOOOVE it!
@AprilFool369 You can steam it. Check out the recipe on my website. Happy cooking!
I've always bought 인절미 from the ricecake store, but now I can make it myself! Thank you mangchi!♥
@9snaker yeah sometimes the translation is wrong. It's mugwort powder. Ssukgaru.
Maangchi was having so much fun stretching the sukk iljeolmi it makes me want to try the recipe even more!
@Lassionbabe Let me know how yours turns out. Check out the recipe on my website, please!
yes, injeolmi is made with glutinous rice flour. Check out the photo of sweet rice flour (glutinous rice flour) in the ingredient section on my website please. I use "mochiko" powder.
I grew up eating this rice cake my favorite type of rice cake
Can you make Injeolmi toast and bingsu please.
Yeah!!! Bingsu!!!♡
"1, 2, 3, 49,50!" Lol, so fast xD
: )
full use
alden maen
Maja Sofie Johansen k
Hi everybody, thank you very much for your nice comments, questions and request for another recipe! I'm working on the written recipe on my website now. More detailed info about this dish, photos, and tips will be posted soon. I will let you know when it's done.
you are so sweet, i love your charisma, thanks for sharing this recipe!
감사합니다! Golbaengimuchim recipe was already uploaded a long time ago and yeongeunjorim, yes, I will post the video someday. Thank you!
How about replacing soybean powder with toasted black sesame seeds powder. It will be very delicious.
I wish you posted this yesterday lol. I just finished making honey peanut butter filled rice cakes with soybean powder/sugar as a coating. I think your recipe would have been much easier. ^_^
Hah one of the first time I went into a family owned Korean market, one of the parents offered me one and I almost died since I put the whole thing in my mouth XD It was very good, but it's a good idea to bite off a piece.
That looks so good.
I made this according to your instructions and it was quick and easy and most of all, delicious! The last time I had injulmi (store bought) was back 25 years ago when my grandmother was alive. She used to make these to sell at the market immediately after the Korean War ended. That was before I was born. Thank you for bringing back the taste of true Korea.
@thefizzyfamily2 : ) right! It's called ssuk in Korean.
ok, the recipe is posted now. @TheDawnakaangel If you don't have a microwave oven, yes, steam it. I don't know how long it will take.
@LadySilverWolfe "does it have a salty taste?" I wouldn't like salty rice cake but it it's too bland, I won't like it either.
glutinous rice flour and sweet rice flour are the same. I use mochiko sweet rice powder and it always turns out good. Check out the photo on my website please.
It was such a coincidence that i made this today as well!!! My first attempt, following another person’s recipe that i chanced upon.
This person uses glutinuous rice flour though… and i was glad that i made the correct decision to sprinkle sugar as well! Cos the roasted soy bean flour seems a little bland with the chewy rice cake 😂
I used a dough scraper to cut the sticky rice cake instead of a knife though 😍
Thank you for sharing the important tip of using cold water - i was struggling with the super sticky dough! Hahaha!
Not me seeing TWICE made this and make me want to try it also😭💖
Same
@raininghard You can freeze it. Rice cake gets hard after several hours at room temperature. If it gets hard, roast or grill it.
It's sold at a Korean grocery store. Check out the photo of "roasted soybean powder" in the ingredient section on my website please.
With milk, this baby beats the sweet out of Oreo. Try! :D
I LOVE THIS SNACK!
I can't believe this was so simple to make. I am definitely trying this recipe out :)
Thanks Maangchi!
Thank you very much for your nice message! Happy New Year!
@22makemesmile88 steam it until cooked.
Use roasted sesame seed powder then. yum! : )
how about roasted sesame seeds powder?
I've never had mugwort. What does it taste like? Also, if I can't find it, would matcha work for natural coloring? What about coco powder for a brown colored rice cake? Thanks for the recipe! I'm definitely gonna try this out.
Mugwort powder tastes quite bitter and I'm pretty sure it's fine to use matcha or cocoa powder. Hope that helped! :)
I will make Injeolmi with my child. Thanks for sharing easy recipe!!!
Reminds me of mochi :)
고마워요! ^^
You're so cute ! XD
THank you for sharing !
I love this rice cake, 저는 어릴때 떡을 너무 좋아해서 별명이 떡돌이였어요.
I don't have a bread dough mixer, so I can't compare the difference. But I think it will turn out delicious, maybe easier than pounding by hand?
Here in Malaysia we have the same type of injeolmi, but with greenbean as filling and greenbean powder coated
serius? apa nama kuih tu?
tepong gomak...
wakaka, mesti pernah mkn tapi x tahu nama. ok2 thanks
축하드려요! : )
1 cup is 240 ml but it doesn't matter because you can follow the ratio.
Check out the written recipe, the photos of sweet rice flour, and other people's questions and my answers.
Good luck with making delicious chapssalddeok for your father!
Use glutinous rice flour (sweet rice flour) to make this dish.
This is so delicious. Now I don't have to buy it at the Korean or Japanese grocer (it's so expensive... $5.00+ for a small package!) This recipe is softer and tastier too!
ah i love all kinds of korean rice cake and this one is my favourite out of all! thankyou for sharing this receipe ^_____^
@xoCherryPink How about roasted black sesame seeds powder? Delicious!
شكرا جزيلا
thank u sooooooo much for sharing thr recipe 😙😙😙😙😙😙
@OkSiPak awesome!
@tileb My answers! : )
1. It kind of tastes like chrysanthemum
2. yes, you can. Even better
3. Keep it in the freezer for later use.
Happy cooking!
great great! : )
The texture is very nice. The closest thing I can think of is a "Hostess Snowball" but not as sticky and more firm. I find them a little bland but love the ones filled with sweet red-bean filling.
My favorite is Ssok-injeolmi. Yummy yummy.
@aegYOSEOBie oh you requested this recipe! Great! Let me know how it turns out. Pound the dough longer, then you will get more chewy injeolmi.
@Kellykuu Did you use sweet rice flour (glutinous rice flour)? Check out the recipe on my website.
do you have any suggestion instead of soy bean flour? and can i use regular steam instead of microwave and how long do i have to steam? thanks in advance.
i always love your video, maangchi!
you are my korean cooking guru :D
Awhhh you're so cute Maangchi !!! I enjoy every single video of you !!!
@CastlevaniaGirl I'm not sure where I got it. It is sold at either HYmarket or HMart in Flushing.
green tea powder! : )
haha, it sounds like you have a good memory about ssuk injeolmi!
So Korean injeolmi is like Japanese mochi? And where the Japanese use matcha, Koreans use mugwort powder? Just wondering. I'm familiar with mochi but not injeolmi.
***** The mochi I've tried wasn't very sweet at all. I think I need to try another source for my mochi. Or just make it.
@EpicRawrAsian oh you made this rice cake! Great!!
@pigjiahuey lol yeah it sounds like!
You may also try toasted rice flour...it tastes great too!
@ipokezyou Watery? 1 cup sweet rice flour plus 3/4 cup water. Check out the recipe on my website please.
Thanks! Aloha~
Dear Maangchi, it's a hi from Melbourne, I enjoy watching your channel and having my take on your authentic recipes. I really appreciate that you share them with us. I am a big 떡 person, I had tons of them when I visited Korea at 떡집. It's a shame that I can barely find 떡집 in Melbourne, so I am gonna make them myself. I was just wondering what's the difference between 경단 and 인절미? You used boiling water to make 경단 whereas here you r using normal cold water to mix. Which one is stickier? I'm after the stickIEST rice cake! I love the rice cake covered with mung bean powder, is it one of them? Looking forward to hearing back from you so that I can get started! Thanks a lot Maangchi!!!
I love this :D I always microwave my portions because it gets really soft :)
Love this! We have a vey similar rice cake recipe here in the Philippines that we call 'espasol' :)
Manngchi this reminds me of a similar dish that my parents and grandparent make every year for the Hmong New Year, they are from Laos and each year we would pound a big patch of these sweet rice cake with big wooden stick in a big wooden bowl. Thanks for the video, it brought back wonderful and delicious memories :)
Stacy
Wonderful recipe. Love all your videos. Your hair looks wonderful also!
We use to eat it with honey. We had that for Christmas and thanks
Thanksgiving
@Bjorkee101 thank you!!
I love your videos and wonder where your other youtube channel is, the one you mentioned a while back about visiting places and recording making stuff??
@elhykyut I would steam it.
@ahohe84 That's right!
@whoiscraig no, I froze some and ate later. : )
This look sooo soo good!! i love desserts with rice flour!!! >_
I've seen this before; in a game I played called okami. The little rabbit on the moon, making rice cakes. :3
Hi! is there anyway I can make this without using a microwave? I don't have one ):
Jayohlynn
You can possible steam it as well but i'm not sure for how long or how many times. Perhaps just one time until it has the same consistancy as you see in the video (after second microwave) and a tip would be to separate the dough in smaller bits so it steams faster and get moisend evenly :)
Triniswe I see! I'll try it out and see how it goes. Thank you so much for the tips! (:
i know that mochi can be made on the stove, ive done it before. im sure you could adapt a recipe
aww, thanks a lot! ^^
So this is the Korean take on Mochi then? Never thought to add salt, hmm might have to try that next time. Instead of mugwort powder, which I doubt I can find around here, how about powdered spinach? Same type of color and the flavor would be refreshing I think.
Dear Maangchi, I need your help! I need to conduct a cooking session without the use of any stove / microwave. can you recommend which of ur recipes i can follow? thank you!!
btw i loveeee all ur videos! am an avid fan!!!
it seems so yumi. But if i can't get the roasted bean powder, do you think i can use cinammon and sugar o powdered sugar instead?
Adiel Barrera How about toasted sesame seed powder? I sometimes use toasted black sesame seed powder. Mix sesame seed powder and some sugar and coat the rice cake balls.
Maangchi Thank you Maangchi! i will use this option :D
Onnie...I will make these beautiful little rice cakes and I hope they will taste just like your grandma's recipe...jalmokessumnida
Thank you so much for your suggestions!
looks sticky, yet yummy.
I can eat these babies away when I am watching TV.. I miss Korea so much!
@beatricexox yay! ^^
hello +maangchi.. can u make sirruteok... i really wanna to try it as it look very delicious.. can u teach me how to make sirruteok using black beans.. it look very appetizing... please.....
My favorite thing in the world is how well you manage to spell sounds!!!