인절미 · Injeolmi

Injeolmi

인절미

What exactly is it?

Steamed sticky rice is pounded, cut and coated with soybean powder or another grain coating. The flavor comes from the outside rather than a filled center. Stretchy rice cake contrasts with the loose powder, and mugwort makes a green version.

Main ingredients

Sticky rice, salt and soybean, red-bean or mung-bean coating; optional mugwort

Ordering and serving

Chew one small piece thoroughly. Avoid taking a large mouthful of sticky cake and dry powder at once.

Origins and changes

It belongs to the pounded-rice-cake family. Gyuhap Chongseo describes soaking and cooking the rice carefully; regional preparations varied in size and bean coatings.

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How do similar dishes compare?

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Injeolmi

인절미

Main ingredients: Sticky rice, salt and soybean, red-bean or mung-bean coating; optional mugwort
Flavor and character: Steamed sticky rice is pounded, cut and coated with soybean powder or another grain coating. The flavor comes from the outside rather than a filled center. Stretchy rice cake contrasts with the loose powder, and mugwort makes a green version.
How to eat it: Chew one small piece thoroughly. Avoid taking a large mouthful of sticky cake and dry powder at once.

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Songpyeon

송편

Main ingredients: Rice flour, water, sesame, bean or chestnut filling and sesame oil; optional pine needles or mugwort
Flavor and character: Rice dough encloses a sesame, bean or chestnut filling before steaming. Sesame-and-sugar versions are sweet; others are milder. Half-moon shapes are familiar, but size, color and form vary between regions and makers.
How to eat it: Color does not reliably identify the filling. Ask whether it is sesame, bean or chestnut, especially when choosing an assortment.

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