Description
The most everyday Korean rice cake. Glutinous rice is steamed and pounded until chewy, then cut into bite-sized pieces and coated heavily in roasted soybean powder.
Restaurants serving Injeolmi (Korean Mochi)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Sticky rice
- Soybean powder(Kinako)
- Sugar
- Salt
Instructions
- Steam sticky rice, pound until smooth.
- Flatten, coat generously with roasted soybean powder.
- Cut into squares.
Learn more Spice, substitutes, tips
Key spices
Roasted soybean powder aroma
Substitutes at Japanese supermarkets
Kinako mochi, Warabimochi
Pairing
Sikhye / Patbingsu
Trivia
[Difference] Identical to Japanese Kinako Mochi, but traditionally, Korean soybean powder is unsweetened, focusing on pure nutty aroma and a pinch of salt.
Eating tips & etiquette
[Unique Eating] Eaten plain, used as a chewy topping for shaved ice, or pan-fried and drizzled with honey.
Allergen
Soy