AI-generated imageKorean Café Injeolmi Toast with Honey and Misugaru (2 Sandwiches)
A contemporary Korean café snack: store-bought injeolmi rice cakes are warmed between slices of toast, then finished with honey and roasted multigrain misugaru. It is a modern fusion use of traditional rice cake.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Preheat the oven to 180°C (350°F). If the rice cakes are frozen, briefly thaw according to the package until slightly softened.
- 02
Place 4 small injeolmi pieces on each of two bread slices and drizzle 1/2 tbsp honey on each. Cover with the other two slices and spread the butter over the outsides.
- 03
Bake on an oven tray for about 10 minutes, until the bread is golden and the injeolmi inside is fully softened. Frozen cakes may need additional time.
- 04
Divide the remaining 1 tbsp honey between the two toasts and dust both with 2 tbsp misugaru. Cut into small bites and serve warm because sticky rice cake can pose a choking risk.
Helpful source links
Before you cook
Sticky injeolmi can be a choking hazard, especially for young children and older adults; serve in small bites and chew thoroughly. Do not give honey to infants under 12 months. Check wheat, dairy, soy and product-specific nut/sesame allergens.
Allergens: 밀(식빵·일부 미숫가루), 우유(버터·일부 식빵), 대두(인절미 콩고물·미숫가루), 참깨·견과류(제품별 선택 원료 확인)
Image & source credits
AI-generated image.
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