Injeolmi — Crispy Soybean Powder Rice Cakes
Chewy Korean rice cakes tossed in sweet, nutty roasted soybean powder with a hit of cinnamon and honey. Served warm with green tea — pure cozy comfort in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 240
- Protein
- 4g
cozysimplekoreanvegetarianveganchewypowderyweeknight
Ingredients
- 200 g Korean rice cakes (tteok), fresh or frozen
- 3 tbsp roasted soybean powder (injeolmi)
- 2 tbsp honey or agave syrup
- ¼ tsp ground cinnamon
- 1 tbsp neutral cooking oil
- 1 cup green tea (brewed)
Instructions
- 1
Bring a pot of water to a boil. Add rice cakes and stir until they float and look translucent, ~4 minutes.
- 2
Drain the rice cakes and transfer to a bowl.
- 3
Drizzle with oil and honey, then toss to coat evenly.
- 4
In a small bowl, mix soybean powder with cinnamon.
- 5
Sprinkle the soybean mixture over the warm rice cakes and toss until fully coated.
- 6
Divide between two bowls and serve immediately with warm green tea on the side.
Tools you’ll need
- medium pot
- two small bowls
- spoon or chopsticks
- two serving bowls
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