Injeolmi -a kind of manna from childhood

My favorite food blogger, Maangchi, posted her recipe for injeolmi, a rice cake. Traditionally made from steamed rice which is pounded into an elastic paste with a forty pound hammer, shaped and cut unto lady finger sized pieces and rolled in toasted soybean powder, it would take half a day to make a batch usually suitable for a feast. Maangchi’s method ( ) makes single serving in about fifteen minutes. It is brilliant and perfect! I did substitute yoolmoo cha as the soybean powder was unavailable. Nom nom nom. And yes Maangchi, I did pound it more than fifty times.


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