Injeolmi (roasted soybean rice cake)

It has a nutty, slightly sweet taste from the roasted soybean powder. It has a savory flavor because it is burned. Even the soybean powder bag has a spicy aroma! In Korea, injeolmi powder is associated with celebrations such as weddings, birthdays, and traditional holidays. Injeolmi has traditionally been pounded using a wooden mortar and pestle. The pounding removes air pockets and evenly distributes the ingredients, creating a characteristically smooth texture. It creates the perfect chewy bite, which is highly addictive! Injeolmi can be made with an electric rice cake pounder or mixer.

Injeolmi is delicious as a topping for sweets like bingsu, honey drizzled on toast, or fruit.

Try the Mochi Cookie or Tiramisu mochi if you enjoy injeolmi.


  • 75 g glutinous Rice Flour
  • 100 ml of water
  • Sugar 1 Tbsp
  • Half a teaspoon of salt

Soybean coating

  • 1/4 cup roasted soya powder
  • Sugar 1 Tbsp


    • Combine the glutinous flour, sugar, and salt in a bowl with water.
    • Take it out and mix. Microwave another 30 seconds. Add another 30 seconds if it’s still too wet.
    • Use a rolling pin or mortar and pestle to pound the rice cake until it is very bouncy. You can also use the dough hook on a mixer. Spray a thin oil coating onto the mixing bowl if you use a mixer.
    • Spread the soybean coating in a brownie pan or on a plate.
    • Spread the rice cake into a rectangle and cover it with the soybean coating.
    • Slice the rice cake first into rectangles and then into more petite strips. You don’t need to make it perfect!
    • The soybean coating will also cover the sides.


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