Recipe
Mexican-style Injeolmi Tacos
Savory Corn Tacos with a Korean Twist
4.1 out of 5
This recipe combines the flavors of Mexican cuisine with the traditional Korean dessert, Injeolmi. These savory corn tacos filled with sweet and nutty Injeolmi are a unique fusion dish that will delight your taste buds.
Metadata
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if using vegan-friendly corn tortillas), Gluten-free (if using gluten-free corn tortillas), Dairy-free, Nut-free
Allergens
Soy
Not suitable for
Paleo, Keto, Low-carb, High-protein, Whole30
Ingredients
In the original Korean dish, Injeolmi is typically served as a dessert or snack. However, in this Mexican adaptation, Injeolmi is used as a filling for savory corn tacos. The traditional Mexican corn tortillas are used instead of the Korean rice cakes, creating a fusion of flavors and textures that is both exciting and delicious. We alse have the original recipe for Injeolmi, so you can check it out.
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1 cup (200g) glutinous rice flour 1 cup (200g) glutinous rice flour
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1/4 cup (30g) roasted soybean powder 1/4 cup (30g) roasted soybean powder
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1/4 cup (50g) sugar 1/4 cup (50g) sugar
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1/4 teaspoon salt 1/4 teaspoon salt
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1 cup (240ml) water 1 cup (240ml) water
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12 small corn tortillas 12 small corn tortillas
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1 tablespoon vegetable oil 1 tablespoon vegetable oil
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Optional toppings: shredded lettuce, diced tomatoes, chopped cilantro, lime wedges Optional toppings: shredded lettuce, diced tomatoes, chopped cilantro, lime wedges
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 4g, 0.5g
- Carbohydrates (total, sugars): 50g, 10g
- Protein: 4g
- Fiber: 2g
- Salt: 0.2g
Preparation
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1.In a mixing bowl, combine the glutinous rice flour, roasted soybean powder, sugar, and salt.
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2.Gradually add water to the dry ingredients while stirring continuously until a smooth batter is formed.
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3.Heat a non-stick pan over medium heat and lightly grease it with vegetable oil.
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4.Pour a small ladleful of the batter onto the pan and spread it into a thin, round shape.
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5.Cook the rice cake for about 2 minutes on each side until it turns slightly golden.
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6.Remove the rice cake from the pan and repeat the process with the remaining batter.
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7.Once all the rice cakes are cooked, cut them into small rectangular pieces.
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8.Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
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9.Fill each tortilla with a few pieces of the Injeolmi rice cake.
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10.Top with shredded lettuce, diced tomatoes, chopped cilantro, and a squeeze of lime juice if desired.
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11.Serve the Mexican-style Injeolmi Tacos immediately.
Treat your ingredients with care...
- Glutinous rice flour — Make sure to use glutinous rice flour specifically, as it gives the rice cakes their characteristic chewy texture.
- Roasted soybean powder — Look for roasted soybean powder in Korean or Asian grocery stores. If unavailable, you can substitute it with finely ground roasted peanuts or almond flour for a similar nutty flavor.
- Corn tortillas — Use small corn tortillas for this recipe, as they are the perfect size for tacos and provide a great flavor contrast with the Injeolmi.
Tips & Tricks
- For added flavor, lightly toast the corn tortillas before filling them with Injeolmi.
- Experiment with different toppings such as salsa, guacamole, or pickled onions to customize the tacos to your liking.
- If you prefer a sweeter taste, you can drizzle some honey or maple syrup over the Injeolmi before filling the tacos.
- If you're short on time, you can use store-bought Injeolmi instead of making it from scratch.
- Leftover Injeolmi can be stored in an airtight container in the refrigerator for up to 3 days.
Serving advice
Serve the Mexican-style Injeolmi Tacos as a main course or as part of a Mexican-inspired feast. They pair well with a side of Mexican rice and refried beans.
Presentation advice
Arrange the filled tacos on a platter and garnish with fresh cilantro leaves and lime wedges for an appealing presentation. Serve them with a colorful salsa or hot sauce on the side for an extra kick of flavor.
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