Injeolmi: Korean Sweet Soy Mochi

Step 1

Add 1 tablespoon butter to a large nonstick skillet and place over medium heat until the butter melts and stops foaming, about 60 seconds.

Step 2

Place all 8 mochi pieces into the hot skillet in a single layer (they should have room to move) and cook without stirring for 2 minutes until the bottoms are light golden.

Step 3

Flip each mochi piece over using tongs or a spatula and cook the other side for another 2 minutes until light golden.

Step 4

Pour 2 tablespoons soy sauce and 1 tablespoon sugar into the skillet around the mochi pieces while they are still in the pan.

Step 5

Using a spatula or spoon, gently toss the mochi pieces to coat them in the soy-sugar glaze for 30 seconds until they are evenly coated and glossy.

Step 6

Transfer the glazed mochi to a serving plate using tongs or a spatula.

Step 7

Pour 3 tablespoons injeolmi powder into a small bowl and add 0.5 tablespoon of the sesame seeds, then stir to combine.

Step 8

Roll each warm mochi piece in the soybean powder mixture until all sides are evenly coated with a thin layer.

Step 9

Transfer the coated mochi to a clean plate and scatter the remaining 0.5 tablespoon sesame seeds on top.