Injeolmi
Injeolmi covered with azuki bean and roasted soybean powder
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| Origin | |
|---|---|
| Place of origin | Korea |
| Region or state | Korean-speaking areas |
| Details | |
| Main ingredient(s) | glutinous rice flour, bean powders |
| Injeolmi | |
| Hangul | 인절미 |
|---|---|
| Hanja | none |
| Revised Romanization | injeolmi |
| McCune–Reischauer | inchŏlmi |
Injeolmi (Korean pronunciation: [indʑʌlmi] is a variety of tteok, or Korean rice cake, made by steaming and pounding glutinous 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 pounded tteok, and has varieties depending on the type of gomul (고물, coating) used. Gomul can be made with powdered dried soybeans, azuki beans, or sesame seeds, or sliced dried jujube. Subsidiary ingredients are mixed into the steamed rice while pounding it on the anban (안반, wooden pounding board). Patinjeolmi (팥인절미), and kkaeinjeolmi (깨인절미) are examples for the former, coated with azuki bean powder and sesame respectively. In ssuk injeolmi (쑥인절미) and surichwi injeolmi (수리취인절미) are artemisia and Synurus deltoides (AIT.) NAKAI) added.[1]
Injeolmi is not only a popular snack but also is considered a high quality tteok, used for janchi (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 the tteok is heated slightly in the microwave, it may taste almost as good as the newly made one.[4]
Contents
Gallery
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Korean rice cake-Pounding tteok-01.jpg
Pounding tteok
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A lump of injeolmi diced into small balls
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See also
References
External links
- Injeolmi recipe at Tourism Promotion Division, Seoul Metropolitan Government
- (Korean)Etymology of Injeolmi at Empas / Britannica
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