Injeolmi Grilled Rice Cake Recipe
Crispy outside, Chewy inside, finished with nutty soybean powder
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rice Cakes & Coating
Nutty Finish (Injeolmi-style Coating)
Optional Garnish & Serving
Method
Rice Cakes & Coating
- 1
Prepare Rice Cakes
If using frozen rice cake pieces, thaw them completely at room temperature until soft but still slightly firm (about 30–60 minutes depending on size). If using refrigerated fresh cylindrical garaetteok, cut into 1.5–2 inch (4–5 cm) pieces if not already bite-sized.
- 2
Dust with Starch
Put the potato starch or cornstarch in a shallow bowl or plate. Lightly dust each rice cake piece on all sides so they are evenly coated; tap off excess. This prevents sticking and helps form a crisp exterior when grilled.
- 3
Pan-Grill for Crispy Outside
Heat a heavy nonstick skillet or cast-iron pan over medium heat. Add 1 tablespoon vegetable oil or 1/2 tablespoon butter and swirl to coat. Place rice cake pieces in a single layer without crowding. Cook 2–3 minutes undisturbed until the bottoms develop a golden-brown, crisp crust. Flip and add the remaining oil or butter; press gently with a spatula so more surface makes contact, and cook another 2–3 minutes until the exterior is crisp and blistered while the interior remains chewy. Total grilling time per batch: 4–6 minutes. Adjust heat to avoid burning — medium-low if browning too fast.
- 4
Oven or Broiler Option (for larger batches)
Preheat oven to 425°F (220°C). Toss lightly dusted rice cake pieces with 1–2 teaspoons oil and spread on a parchment-lined baking sheet. Roast 8–12 minutes, turning halfway, until edges are browned and crisp but interiors chewy. For extra blistering, finish 1–2 minutes under a hot broiler, watching closely.
Nutty Finish (Injeolmi-style Coating)
- 5
Prepare Soybean Powder Mix
In a shallow bowl, combine roasted soybean powder, powdered sugar (if using), and sea salt. Stir until evenly mixed. Taste and adjust sweetness or salt to preference. If the roasted soybean powder is coarse, sift it for a finer finish.
- 6
Coat Warm Rice Cakes
While rice cakes are still warm (but not scalding), working one piece at a time, toss or roll each piece in the soybean powder mixture until fully coated. The warmth helps the powder adhere. If you want a thicker coating, gently press the powder onto the surface with your fingers or the back of a spoon.
- 7
Optional Garnish & Serving
- 8
Finish & Serve
Arrange coated injeolmi pieces on a serving plate. Sprinkle toasted sesame seeds and/or chopped roasted peanuts over the top for texture and extra nutty flavor. Serve immediately while the exterior is still crisp and the interior chewy.
- 9
Storage
Best eaten the same day. If storing, place cooled pieces in an airtight container at room temperature for up to 24 hours; expect the exterior to soften. Re-crisp by pan-frying briefly (1–2 minutes per side) before coating and serving.
