My Korean Kitchen · by Sue Pressey
Injeolmi Recipe (Korean Rice Cake with Soybean Powder)
NUTRITION · PER SERVING45M COOK
CAL 2%·PRO 3%
CARBS 9G79% OF CAL
0G FIBER1G ADDED0G INTRINSIC7G OTHER1G TOTAL SUGAR
FAT 1G11% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, chewy Korean rice cakes coated in roasted soybean powder with a lightly sweet, nutty flavor. A traditional treat with a pleasant bouncy texture.
dessertkoreanbaked good🍪 sheet pandairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 20- 180 g sweet rice flour ((glutinous rice flour), about 1 cup + 2 tablespoons)
- 1 Tbsp granulated sugar
- 1/2 tsp fine salt
- 185 ml hot water (, about 3/4 cup (for making the dough))
- 40 g roasted soybean powder (, about 1/3 cup)
- 2 tsp granulated sugar
- Pinch fine salt
At a glance
PER SERVING · TIME 45M
CAL 2%·PRO 3%
CARBS 9G79% OF CAL
0G FIBER1G ADDED0G INTRINSIC7G OTHER1G TOTAL SUGAR
FAT 1G11% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 79mg
- Total sugar
- 1g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 48mg
- Calcium
- 5mg
- Iron
- 0.15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 79MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.