''Injeolmi'' (, ) is a variety of ''
tteok
''Tteok'' () is a general term for Korean rice cakes. They are made with steamed flour of various grains, especially glutinous rice, glutinous and non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ...
'', or
Korean rice cake
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include ...
, made by
steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking ha ...
and pounding
glutinous rice
Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals.
Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also hav ...
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, something to coat rice cakes) used. ''Gomul'' can be made with powdered dried
soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed.
Soy is a key source o ...
s,
azuki beans,
sesame
Sesame (; ''Sesamum indicum'') is a plant in the genus '' Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for ...
seeds, or sliced dried
jujube
Jujube (UK ; US or ), sometimes jujuba, scientific name ''Ziziphus jujuba'', and also called red date, Chinese date, and Chinese jujube, is a species in the genus '' Ziziphus'' in the buckthorn family Rhamnaceae. It is often confused wit ...
. Subsidiary ingredients are mixed into the steamed rice while pounding it on the ''anban'' (안반, wooden pounding board). ''Patinjeolmi'' () and ''kkaeinjeolmi'' () are two examples, coated with
azuki bean powder and sesame respectively. ''
Artemisia'' is added in ''ssuk injeolmi'' () and
''Synurus deltoides'' (Ait.) Nakai is added in ''surichwi injeolmi'' ().
''Injeolmi'' is not only a popular snack but also is considered a high quality ''tteok'', used for ''janchi'' (; party, feast, or banquet) in Korea. It is easily digested and nutritious.
''Injeolmi'' can be stored in a refrigerator and taken out when needed. If the ''tteok'' is heated slightly in the
microwave
Microwave is a form of electromagnetic radiation with wavelengths shorter than other radio waves but longer than infrared waves. Its wavelength ranges from about one meter to one millimeter, corresponding to frequency, frequencies between 300&n ...
, it may taste almost as good as the newly made one. Office workers sometimes eat ''injeolmi'' instead of rice or bread because they have no appetite in the morning and ''injeolmi'' are easily digested when pressed for time.
It is better to use soybean ''gomul'' in summer because it less prone to spoil. Red bean ''gomul'' () is used a lot in spring, fall, and winter.
The technique used in making ''injeolmi'' 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 of ''injeolmi'' have been investigated through sensory evaluation and an Instron Universal testing machine.
Various foods using ''injeolmi'' are being released. A chef at
Shilla Hotel's Chinese restaurant recently introduced ''
'Injeolmi Tenderloin Guobaorou'.'' In addition, the cafe released beverages and desserts using injeolmi, such as injeolmi
patbingsu-adzuki-bean ice dessert and injeolmi
croffle.
Gallery
Image:Black sesame injeolmi.jpg, Black sesame injeolmi
Image:Korean rice cake-Pounding tteok-01.jpg, Pounding ''tteok
''Tteok'' () is a general term for Korean rice cakes. They are made with steamed flour of various grains, especially glutinous rice, glutinous and non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ...
''
Image:Korean rice cake-Injeolmi-01.jpg, A lump of ''injeolmi'' diced into small balls
Image:Korean rice cake-Injeolmi-02.jpg,
See also
*
Tteok
''Tteok'' () is a general term for Korean rice cakes. They are made with steamed flour of various grains, especially glutinous rice, glutinous and non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ...
*
Mochi
A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain Japonica rice, japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the ...
*
Rice cake
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include ...
*
List of steamed foods
This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming.
Steamed foods
* Ada – a food item from Kerala, usually made of rice flour with sweet filling inside.
* Bánh – in Hano ...
References
External links
Injeolmi recipeat Tourism Promotion Division,
Seoul Metropolitan GovernmentEtymology of Injeolmiat
Empas
Empas () was a South Korean internet search engine and web portal.
Name
The service was launched in 1998 by Knowledge Plant Corporation (), which changed its name to Empas Corporation in 2004. The name ''Empas'' is a combination of ''e-media' ...
/
Britannica
*
{{Glutinous rice dishes
Tteok
Steamed foods