🇰🇷 South Korea · Dessert
Injeolmi (Korean Sweet Rice Cakes with Bean Powder)
By eatmundo · July 9, 2026
Injeolmi are delightfully chewy Korean rice cakes, traditionally made from glutinous rice flour, steamed, pounded, and then coated in savory roasted soybean powder. This classic Korean dessert offers a unique texture and a subtly sweet, nutty flavor, making it a beloved snack or treat for special occasions.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large, microwave-safe bowl, combine 200g of sweet rice flour, 1 tablespoon of sugar, and 1/4 teaspoon of salt. Gradually add 1/2 cup of warm water, stirring with a spoon until a shaggy dough forms. You want it just moist enough to hold together, not overly wet.
- 2
Knead the dough lightly within the bowl for about 1 minute until it mostly comes together. Cover the bowl tightly with microwave-safe plastic wrap, leaving a small corner slightly open for steam to escape. This helps the dough cook evenly.
- 3
Microwave the dough on high for 2 minutes. Carefully remove the bowl (it will be hot!), stir the dough with a wet spoon, and then re-cover and microwave for another 1-2 minutes, or until it's translucent and completely cooked through. It should look stretchy and glossy.
- 4
Transfer the hot, sticky dough to a clean, lightly oiled surface or a cutting board dusted generously with some of the 1/2 cup roasted soybean powder. This crucial step prevents sticking and begins the flavoring process.
- 5
Using a spatula or a rolling pin, flatten the dough gently into a rectangular shape, about 1-inch thick. If it's too sticky, lightly oil your tools or hands. The goal is to create a uniform layer for easy cutting.
- 6
Generously sprinkle more roasted soybean powder over the top of the flattened dough. Then, using an oiled knife or a clean pizza cutter, slice the dough into bite-sized squares or rectangles, typically about 1x1 inch or 1x2 inches.
- 7
Carefully separate each piece of injeolmi and roll it individually in the remaining roasted soybean powder, ensuring each side is thoroughly coated. This layer adds flavor and prevents the rice cakes from sticking to each other.
- 8
Arrange the finished injeolmi on a serving plate. Injeolmi is best enjoyed fresh and slightly warm for its optimal chewy texture. It can be served as a snack with tea or as a light dessert.
Frequently Asked Questions
What kind of sweet rice flour should I use for Injeolmi to get the correct chewy texture?+
You must use glutinous sweet rice flour (also called "mochiko" or "chapssal-garu"), not regular rice flour. This specific flour gives Injeolmi its characteristic chewy and elastic consistency.
How long should I steam the rice cake dough, and how can I tell when it's perfectly cooked?+
Steam the dough for about 20-30 minutes until it becomes translucent and sticky. A good test is to poke it with a chopstick; if it comes out clean, it's done.
What's the best way to handle the sticky rice cake dough when kneading and shaping Injeolmi?+
To prevent sticking, lightly oil your hands, a spatula, and the work surface with a neutral cooking oil. You can also dust your hands lightly with some soybean powder.
Can I substitute the traditional soybean powder (konggaru) with something else, or what specific type should I look for?+
For authentic Injeolmi, seek out roasted yellow soybean powder (konggaru), which provides its signature nutty flavor. While not traditional, you could use finely ground roasted nuts like almonds or pistachios for a different flavor profile.
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