Korean Soybean Powder Rice Cakes

Step 1

In a shallow bowl, combine 0.5 cup roasted soybean powder, 0.25 cup packed light brown sugar, 0.25 teaspoon ground cinnamon, and 0.125 teaspoon fine sea salt. Mix thoroughly with a fork, breaking up any lumps in the brown sugar so the mixture is evenly distributed. Set aside — this is your coating blend.

Step 2

In a medium bowl, whisk together 2 cups sweet rice flour, 2 tablespoons granulated sugar, and 2 tablespoons potato starch. This combination creates the tender, slightly chewy texture of injeolmi.

Step 3

Add 0.75 cup water slowly to the dry mixture, stirring continuously with a wooden spoon. The dough will be very soft and sticky — similar to thick cookie dough. Do not overwork it; mix just until no dry flour remains.

Step 4

Fill a large pot with 2 inches of water and set a bamboo steamer basket or collapsible steamer insert inside. Bring the water to a rolling boil over high heat — you should see vigorous steam rising from the basket.

Step 5

Lightly oil a piece of parchment paper or a silicone steamer liner with neutral vegetable oil. Transfer the sticky dough to the oiled surface and gently spread it into a 1/2-inch-thick, even layer — don't worry about making it perfectly uniform. Cover loosely with a second piece of oiled parchment to prevent condensation from dripping onto the dough.

Step 6

Carefully place the parchment with the dough into the steamer basket. Cover the steamer with its lid and steam over the rolling boil for 12-15 minutes. The cake is done when the surface is set and springs back slightly when you gently press it with your finger — it will still feel slightly tacky but should no longer be raw-looking.

Step 7

Remove the steamer from heat and let the cake rest in the basket for 2 minutes to set slightly. Transfer the parchment with the cake to a cutting board.

Step 8

While the rice cake is still warm, use a wet knife (dip it in water and wipe between cuts) to cut the cake into 1-inch cubes. Work quickly — warm rice cake is easier to cut cleanly than cold cake. You should get about 16-20 pieces.

Step 9

Place the warm rice cake cubes into a large mixing bowl. Pour the soybean powder coating over the warm cakes — the warmth helps the mixture adhere. Toss gently but thoroughly with a spatula or spoon, making sure each piece is evenly coated. Work quickly so the coating doesn't clump from the steam.

Step 10

Transfer the coated injeolmi to a serving plate immediately. The cakes will firm up as they cool, and the coating will become crunchier. Serve warm or at room temperature — injeolmi is best eaten within a few hours while the coating maintains its crispy texture.