DDUK · Medium · 45 min
Injeolmi — Pounded Rice Cake with Roasted Bean Powder
By Tteok Curator
Hot pounded chapssal cut and tossed in kong-garu — eat same day for best pillowy bite.
TL;DR
Hot pounded chapssal cut and tossed in kong-garu — eat same day for best pillowy bite.
Prep 20 minCook 25 minServes 20 pieces
Ingredients
- 300g chapssal (glutinous rice flour)
- 200ml water, 30g sugar, 1/2 tsp salt
- 100g kong-garu (roasted soybean powder) + 2 Tbsp sugar
Steps
- Steam flour-water-sugar mix in siru/cloth-lined pot 25 min.
- Pound hot 8 min until elastic, cut rectangles, toss in kong-garu.
Tips
- Pound while hot or it tears; eat within day.
What you'll need
Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.
- Garae-tteok (cylinder rice cakes)Cylinder rice cakes for tteokbokki and tteokguk. Check rice vs wheat on the label.
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More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
- tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
- Wheat vs rice tteok for braising →Street tteokbokki chew lives on the hub, not this everyday-tteok journal.