AI-generated imageEasy Microwave Korean Injeolmi with Roasted Soybean Flour (4 Servings)
An easy microwave adaptation of traditional injeolmi, making sticky rice cakes from glutinous rice flour and coating them in roasted soybean powder.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Mix 2/3 cup roasted soybean powder and 1 tbsp sugar in a wide dish.
- 02
Combine 1 cup glutinous rice flour, 3 tbsp sugar and 1/4 tsp salt in a large microwave-safe bowl; add 160 ml hot water and stir smooth.
- 03
Cover loosely with a microwave-safe lid, heat about two minutes, then carefully stir; beware hot steam.
- 04
Microwave about two more minutes; check there are no powdery uncooked pockets, heating briefly again if needed because microwave power varies.
- 05
Stir the hot dough firmly for about one minute until sticky, then transfer onto soybean powder and let cool about one minute.
- 06
With slightly damp hands, cut into small bite-sized pieces, coat with soybean powder and serve; chew the sticky rice cakes carefully.
- 07
Pack leftovers in a single layer and freeze, then thaw when needed. Do not leave prepared rice cakes at room temperature for long.
Helpful source links
Before you cook
Roasted soybean powder contains soy. Beware steam burns and hot sticky dough. Sticky rice cakes can pose a choking hazard; use extra caution for young children or anyone with swallowing difficulties, cut small and chew carefully. Freeze leftovers rather than leaving them out.
Allergens: 대두(볶은 콩가루) / Soy (roasted soybean flour) / 大豆（きな粉）, 제품 제조 과정의 기타 알레르겐은 포장 확인 / Check packaged flour for cross-contact / 製品表示で交差接触を確認
Image & source credits
AI-generated image.
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