10 Korean Rice Cakes – 5. 인절미 (Injeolmi)
5. 인절미
(Injeolmi) (Soybean Powder Rice Cake)
인절미는 찹쌀을 찐 후 절구나 떡메로 쳐서 말랑말랑하게 만든 후,
고소한 콩고물이나 견과가루에 묻힌 떡입니다.
인절미의 이름은 ‘인절(引切)’에서 유래했는데, 이는 떡을 길게 뽑아 잘라낸다는 뜻입니다. 외관은 단순하지만 한국인에게 가장 친숙한 떡 중 하나로, 어린
시절 할머니 댁에서 먹던 간식으로 기억하는 이들도 많아요.
식감은 쫀득쫀득하고 부드럽고, 고소한 콩가루 맛이 어우러져
담백합니다. 최근에는 인절미 라떼, 인절미 빙수, 인절미 토스트 등 다양한 디저트에도 활용되고 있습니다.
Description:
Injeolmi is a classic Korean rice cake made by
steaming glutinous rice, pounding it, and coating it with roasted soybean
powder or nut powders.
It has a soft and chewy texture,
with a nutty and savory flavor from the coating. Injeolmi is one of the most
beloved everyday rice cakes in Korea and is now found in modern desserts
like injeolmi toast, ice cream, and even lattes.
Ingredients (2 servings):
- 1½ cups glutinous rice flour
- ½ cup water
- ½ cup roasted soybean powder
- 1 tbsp sugar
- ½ tsp salt
Steps:
- Mix glutinous rice flour, salt, and water until smooth.
- Steam the mixture in a cloth-lined steamer for 25 minutes.
- While hot, pound or knead the dough until soft and elastic.
- Spread soybean powder on a tray.
- Transfer the dough onto the powder.
- Flatten and sprinkle sugar on top.
- Cover top and bottom with more powder.
- Cut into bite-sized rectangles with oiled knife.
- Coat all sides well in the powder.
- Serve immediately or chill slightly.
