In Jeol Mi

Injeolmi Recipe - Traditional Korean Sticky Rice Cake

Region / culture: Korea | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 8

Introduction

In Jeol Mi is a traditional Korean rice cake made with sticky rice and coated in roasted soy bean powder. This sweet and savory dessert is a popular treat during special occasions and celebrations.

History

In Jeol Mi has been enjoyed in Korea for centuries, with its origins dating back to ancient times. It is often served during holidays such as Chuseok (Korean Thanksgiving) and weddings as a symbol of good luck and prosperity.

Ingredients

2.5 lb (1.13 kg) of sticky rice
2 packs of roasted soy bean powder (konggaru)
10 tbsp of flour
5 tsp of salt
2 cups of milk

How to prepare

Preheat the oven to 375°F (191°C).
In a mixing bowl, combine sticky rice with 6 tbsp of sugar and 5 tsp of salt.
Add milk to the mixture and mix well.
Grease a ring mold with vegetable spray or butter.
Spoon the batter into the greased mold and cover it with foil (grease the foil as well).
Place the mold in the preheated oven and bake for 3 hours.
To prevent the formation of a crust on the outside, use a heavy pan or place an extra cookie sheet on the bottom.
Alternatively, you can bake the cake in a pound cake mold and then remove the crust with a knife.
After an hour of baking, remove the cake from the oven and flip it onto a cutting board.
Cut the cake into bite-sized pieces.
In a separate bowl, mix bean powder with 4 tbsp of sugar.
Roll the rice cake in the bean powder until coated.
Serve the cake cold.

Variations

Add chopped nuts or dried fruits to the sticky rice mixture for added texture and flavor.
Substitute the roasted soy bean powder with crushed sesame seeds for a different twist.

Cooking Tips & Tricks

Be sure to grease the mold well to prevent the rice cake from sticking.

- Use a heavy pan or extra cookie sheet to prevent the formation of a crust on the outside of the cake.

- For a smoother texture, you can blend the sticky rice mixture in a food processor before baking.

Serving Suggestions

In Jeol Mi can be served as a dessert or snack with a cup of hot tea or coffee.

Cooking Techniques

Baking

Ingredient Substitutions

Use coconut milk or almond milk instead of regular milk for a dairy-free version.

- Substitute the sticky rice with glutinous rice flour for a quicker cooking time.

Make Ahead Tips

In Jeol Mi can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve In Jeol Mi on a decorative platter garnished with edible flowers or fresh fruit for a beautiful presentation.

Pairing Recommendations

Pair In Jeol Mi with a cup of green tea or Korean rice wine (makgeolli) for a traditional Korean dessert experience.

Storage and Reheating Instructions

Store any leftover In Jeol Mi in an airtight container in the refrigerator. To reheat, microwave for 30 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of In Jeol Mi contains approximately 250 calories.

Carbohydrates

Each serving of In Jeol Mi contains approximately 45 grams of carbohydrates.

Fats

Each serving of In Jeol Mi contains approximately 3 grams of fats.

Proteins

Each serving of In Jeol Mi contains approximately 5 grams of proteins.

Vitamins and minerals

In Jeol Mi is a good source of iron, calcium, and vitamin B6.

Alergens

This recipe contains soy and dairy.

Summary

In Jeol Mi is a nutritious dessert option that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals.

Summary

In Jeol Mi is a delicious and nutritious Korean rice cake that is perfect for special occasions or as a sweet treat. With its unique combination of flavors and textures, it is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day, and I was visiting my friend in the countryside. She had just returned from a trip to Korea and was eager to share some of the recipes she had learned during her stay.

As we sat in her kitchen, sipping on ice-cold lemonade, she pulled out a handwritten recipe card and began to read out the ingredients for In Jeol Mi. The name itself sounded exotic and intriguing, and as she described the dish – a sweet and sticky rice cake made with honey and nuts – my mouth began to water.

I watched intently as she measured out the ingredients and mixed them together in a large bowl. There was something magical about the way she moved, with a grace and precision that only comes from years of practice.

As the mixture began to take shape, she explained the importance of patience in Korean cooking. She told me how each ingredient had to be added at just the right moment, and how the dish had to be cooked slowly and carefully to achieve the perfect texture.

After hours of stirring and simmering, the In Jeol Mi was finally ready. The kitchen was filled with the warm, sweet aroma of honey and nuts, and my friend proudly presented me with a plate of the finished dish.

I took a bite, and my taste buds exploded with delight. The rice cake was soft and chewy, with a subtle sweetness that lingered on my tongue. The nuts added a satisfying crunch, and the honey gave the dish a rich and decadent flavor.

From that moment on, I was determined to learn how to make In Jeol Mi myself. I asked my friend for the recipe, and she happily shared it with me. I made it my mission to perfect the dish, practicing over and over again until I got it just right.

I experimented with different types of honey and nuts, adjusting the ratios and cooking times until I found the perfect balance of flavors. I spent hours in the kitchen, stirring and tasting, always striving to improve my technique.

Over the years, I shared my In Jeol Mi with friends and family, and it became a beloved dish in our household. The recipe was passed down through generations, with each cook adding their own unique twist to the dish.

I learned that cooking is not just about following a recipe – it's about passion and creativity, about taking risks and trying new things. It's about connecting with others through the shared experience of a delicious meal.

And so, every time I make In Jeol Mi, I am reminded of that warm summer day in the countryside, of my friend's graceful movements in the kitchen, and of the joy that comes from creating something beautiful and delicious with my own two hands. Cooking is my art, and In Jeol Mi is my masterpiece.