Korean Injeolmi

Injeolmi is a beloved Korean rice cake dessert made from glutinous rice flour, which is steamed, pounded, and shaped into bite-sized pieces. These soft, chewy morsels are then generously coated in a mixture of finely ground toasted soybean powder (konggaru), often combined with other toppings like sesame seeds, black sesame, or matcha. It is a traditional sweet enjoyed across Korea, particularly during holidays and special occasions.

🍽️ Nutrition at a glance

Injeolmi is a carbohydrate-rich food due to its glutinous rice base, providing a quick source of energy. A typical serving of about 4-5 pieces (roughly 100g) contains approximately 200-250 calories, with minimal fat and protein, but it does offer some minerals like iron and calcium from the soybean powder coating.

Nutrition breakdown

Calories	320 kcal
Protein	5 g
Carbs	62 g
Fat	6 g
Fiber	2 g
Sugar	25 g
Sodium	15 mg
Iron	1.5 mg
Calcium	30 mg
Potassium	100 mg
Magnesium	20 mg
Phosphorus	50 mg
Thiamin (B1)	0.1 mg
Niacin (B3)	1.5 mg
Manganese	0.8 mg

Per 4 pieces (approx. 120 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Injeolmi is deeply associated with Korean ancestral rites (Charye) and celebrations like Chuseok, symbolizing wishes for longevity and good fortune. Nutritionally, the use of toasted soybean powder is unique as it adds a nutty flavor and a boost of plant-based protein and fiber to the otherwise starchy treat.