Dish

Injeolmi

Injeolmi is made by steaming glutinous rice flour and then pounding it into a dough. The dough is then shaped into small bite-sized pieces and coated with roasted soybean powder. Injeolmi can be served on its own or with a cup of tea. It is a gluten-free and vegan-friendly snack that is low in fat and calories.

Asian cuisine› East Asian cuisine› Korean cuisine

Rice Dish

Origins and history

Injeolmi has been a popular snack in Korea for centuries. It was originally made as an offering to ancestors during traditional Korean holidays. Today, it is enjoyed as a snack or dessert by people of all ages.

Dietary considerations

Gluten-free, vegan-friendly, low-fat, low-calorie

Variations

There are many variations of Injeolmi, including green tea Injeolmi, black sesame Injeolmi, and mugwort Injeolmi. These variations are made by adding different ingredients to the dough or coating.

Presentation and garnishing

Injeolmi is often served on a small plate or in a bowl. It can be garnished with roasted soybean powder or sesame seeds for added flavor and texture.

Tips & Tricks

To make Injeolmi, it is important to use glutinous rice flour and roasted soybean powder. The dough should be pounded until it is smooth and elastic. When coating the Injeolmi with soybean powder, make sure to coat it evenly for a consistent flavor and texture.

Side-dishes

Injeolmi can be served with a cup of tea or as a dessert after a meal. It can also be used as an ingredient in other Korean desserts, such as Injeolmi bingsu (shaved ice dessert).