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.


One thought on “Injeolmi -a kind of manna from childhood

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s