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 (http://www.maangchi.com/recipe/injeolmi ) 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.