Injeolmi: Korean Sweet Soy Mochi
Chewy, sweet mochi rice cakes coated in a glossy soy caramel and finished with a savory-sweet toasted soybean powder. Ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 245
- Protein
- 2g
Ingredients
- 8 pieces (about 200g) frozen mochi rice cakes
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 3 tablespoons roasted soybean powder (injeolmi powder)
- 1 tablespoon butter or neutral oil
- 1 tablespoon sesame seeds, divided
Instructions
- 1
Add 1 tablespoon butter to a large nonstick skillet and place over medium heat until the butter melts and stops foaming, about 60 seconds.
- 2
Place all 8 mochi pieces into the hot skillet in a single layer (they should have room to move) and cook without stirring for 2 minutes until the bottoms are light golden.
- 3
Flip each mochi piece over using tongs or a spatula and cook the other side for another 2 minutes until light golden.
- 4
Pour 2 tablespoons soy sauce and 1 tablespoon sugar into the skillet around the mochi pieces while they are still in the pan.
- 5
Using a spatula or spoon, gently toss the mochi pieces to coat them in the soy-sugar glaze for 30 seconds until they are evenly coated and glossy.
- 6
Transfer the glazed mochi to a serving plate using tongs or a spatula.
- 7
Pour 3 tablespoons injeolmi powder into a small bowl and add 0.5 tablespoon of the sesame seeds, then stir to combine.
- 8
Roll each warm mochi piece in the soybean powder mixture until all sides are evenly coated with a thin layer.
- 9
Transfer the coated mochi to a clean plate and scatter the remaining 0.5 tablespoon sesame seeds on top.
Tools you’ll need
- large nonstick skillet (10-inch or larger)
- tongs or spatula
- small bowl for mixing powder
- serving plate
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