Fried Injeolmi recipe - ingredients, nutrition and when to eat it
A snack of chewy injeolmi rice cakes fried until golden and served with nutty soybean powder or honey.
A snack of chewy injeolmi rice cakes fried until golden and served with nutty soybean powder or honey. They're crisp on the outside and soft inside, perfect for a warm afternoon when you're craving something sweet.
Street food · 10 minutes to cook
Nutrition (per 141g serving): 519.1 kcal · protein 6.8g · carbohydrate 57.1g · fat 29.2g · sodium 255.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the rice cakes dry before frying, as moisture on the surface can make the oil splatter.
Tips: If the oil is too hot, the outside may burn before the inside cooks through. Keep the heat at medium-low and fry slowly.
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Ingredients (1 serving)
- Injeolmi (sweet rice cakes coated in soybean powder) — 100 g
- Cooking oil — 2 Tbsp
- Soybean powder — 1 Tbsp
- Honey — 1 tsp