Grilled Mugwort Injeolmi recipe - ingredients, nutrition and when to eat it
A springtime snack of mugwort injeolmi grilled in a pan until golden outside and soft inside.
A springtime snack of mugwort injeolmi grilled in a pan until golden outside and soft inside. A little honey or rice syrup adds a gentle sweetness alongside the mugwort aroma, making it a lovely afternoon bite.
Street food · 8 minutes to cook
Nutrition (per 109.3g serving): 258.6 kcal · protein 4g · carbohydrate 54.8g · fat 3.1g · sodium 255.1mg
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: If the rice cakes stick to the pan, lower the heat and cook them slowly instead of adding more oil.
Tips: Let frozen mugwort injeolmi thaw slightly before grilling to help keep the outside from burning.
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Ingredients (1 serving)
- Mugwort injeolmi (rice cake) — 100 g
- Honey — 1 tsp
- Cooking oil — 0.5 tsp