Ingredients

Directions

  1. Place 1 cup of sweet rice flour, ¼ ts salt, 1 tbs sugar, and ¾ cup of water in a microwavable bowl. Mix it well to make rice cake dough.
  2. Cover it with Saran wrap, and cook it in a microwave oven for 3 minutes.
  3. Mix the hot dough with a wooden spoon for about 20 seconds. Put the Saran wrap back on and cook 1 more minute in the microwave.
  4. Transfer the rice cake dough into a mortar and pound it for about 1 minute (pound 50 times). You’ll make bubbles and then hear the bubbles popping out while you pound, which mean the consistency of the rice cake is just right: chewy and elastic.
    *tip: Put a little cold water on your hands when you want to touch the dough so that it won’t stick to your fingers and will keep you from burning yourself.
  5. Spread ½ cup roasted soybean powder on a cutting board and place your pounded rice cake in the powder. Roll it around a bit to cover it with a light dusting of powder.
  6. Cut into bite size pieces.
  7. Coat each piece of the rice cake with the roasted soy bean powder and transfer to a serving plate.

Sprinkle with  sugar when you serve.

Ssuk injeolmi

Same directions as above, and add 1 tbs ssukgaru (mugwort powder) and 1 tbs water to the dough water you mix it.

 

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