Crispy-Chewy Injeolmi Rice-Cake Waffles with Banana (2 servings)

Thaw frozen injeolmi in the refrigerator or according to its package until pliable. Do not press rock-hard frozen rice cake.

Preheat the waffle iron as directed. Brush with up to 3 mL oil only if permitted by the appliance instructions.

Place the five injeolmi pieces near the center without piling them high, and lower the lid gradually. Do not overfill.

Cook following the iron's instructions until the outside is golden and crisp and the inside is piping hot. Avoid escaping steam.

Thinly slice the banana. Remove the rice-cake waffle with tongs, allow it to cool briefly, and cut into bite-size pieces.

Divide between two plates; serve at once with banana, 10 g roasted soybean powder and optional 10 g honey.