_(rice_cake).jpg) Injeolmi covered with roastedsoybean powder | |
| Place of origin | Korea |
|---|---|
| Region or state | Korean-speaking areas |
| Main ingredients | glutinous rice flour, bean powders |
| Korean name | |
| Hangul | 인절미 |
| RR | injeolmi |
| MR | injŏlmi |
Injeolmi (Korean: 인절미,pronounced[in.dʑʌl.mi]) is a variety oftteok, orKoreanrice cake, made bysteaming and poundingglutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients.
It is a representative type of glutinous poundedtteok, and has varieties depending on the type ofgomul (고물, something to coat rice cakes) used.Gomul can be made with powdered driedsoybeans,azuki beans,sesame seeds, or sliced driedjujube. Subsidiary ingredients are mixed into the steamed rice while pounding it on theanban (안반, wooden pounding board).Patinjeolmi (팥인절미) andkkaeinjeolmi (깨인절미) are two examples, coated withazuki bean powder and sesame respectively.Artemisia is added inssuk injeolmi (쑥인절미) andSynurus deltoides (Ait.) Nakai is added insurichwi injeolmi (수리취인절미).[1]
Injeolmi is not only a popular snack but also is considered a high qualitytteok, used forjanchi (잔치; party, feast, or banquet) in Korea. It is easily digested and nutritious.[2][3]Injeolmi can be stored in a refrigerator and taken out when needed. If thetteok is heated slightly in themicrowave, it may taste almost as good as the newly made one.[4] Office workers sometimes eatinjeolmi instead of rice or bread because they have no appetite in the morning andinjeolmi are easily digested when pressed for time.[5]
It is better to use soybeangomul in summer because it less prone to spoil. Red beangomul (팥고물) is used a lot in spring, fall, and winter.[6]
The technique used in makinginjeolmi has an important effect on the product's characteristics, including whether the glutinous rice is Japonica or Japonica/Indica and whether it is steamed in rice grain or in rice powder. The characteristics ofinjeolmi have been investigated through sensory evaluation and an Instron Universal testing machine.[7]
Various foods usinginjeolmi are being released. A chef atShilla Hotel's Chinese restaurant recently introduced'Injeolmi Tenderloin Guobaorou'. In addition, the cafe released beverages and desserts using injeolmi, such as injeolmipatbingsu-adzuki-bean ice dessert and injeolmicroffle.[8][9]
