Mugwort Injeolmi Cream recipe - ingredients, nutrition and when to eat it
Mugwort Injeolmi Cream pairs chewy mugwort-flavored rice cakes with nutty soybean powder and smooth cream for a springtime treat.
Mugwort Injeolmi Cream pairs chewy mugwort-flavored rice cakes with nutty soybean powder and smooth cream for a springtime treat. Its sweet, mellow flavor is lovely with coffee or tea in the afternoon.
Snacks & desserts · 10 minutes to cook
Nutrition (per 145g serving): 385.6 kcal · protein 7.8g · carbohydrate 60.1g · fat 13.5g · sodium 263.1mg
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 injeolmi is firm, warm it in the microwave in 10-second bursts until soft.
Tips: Coat it with soybean powder just before serving to preserve its nutty aroma and light, powdery texture.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Mugwort injeolmi — 100 g
- Roasted soybean powder — 1 Tbsp
- Heavy cream — 2 Tbsp
- Honey — 1 tsp