Mugwort Injeolmi recipe - ingredients, nutrition and when to eat it
Mugwort injeolmi is a traditional snack made by coating mugwort-infused sweet rice cake with roasted soybean powder.
Mugwort injeolmi is a traditional snack made by coating mugwort-infused sweet rice cake with roasted soybean powder. Its chewy texture and delicate mugwort aroma pair well with the nutty soybean powder, making it a lovely treat for an afternoon tea.
Snacks & desserts · 45 minutes to cook
Nutrition (per 219.5g serving): 493.1 kcal · protein 14g · carbohydrate 100.3g · fat 4g · sodium 507mg
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: Squeeze out plenty of moisture from the mugwort so the dough doesn’t get too wet.
Tips: The soybean powder can clump if the rice cake is too hot, so let it cool briefly before coating.
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Ingredients (1 serving)
- Glutinous rice flour — 100 g
- Mugwort — 30 g
- Soybean powder — 2 Tbsp
- Sugar — 1 Tbsp
- Salt — 0.3 tsp
- Water — 60 ml