Street food · Korean home cooking

Injeolmi toast — chewy Korean rice cake toast

Name: Injeolmi toast — chewy Korean rice cake toast
Total time: 12 min
Yield: 2
Cuisine: Korean
Ingredients: Soft white bread — 4 slices; Injeolmi rice cake or plain mochi — 1 paper cup, thinly sliced; Roasted soybean powder (kinako) — 1/4 paper cup; Butter — 1 tablespoon; Honey — 1 tablespoon; Sweetened condensed milk — 1 tablespoon; Sugar — 1 teaspoon

Toasted bread, stretchy rice cake and nutty roasted soybean powder make a quick Korean café-style sweet snack with a soft, crisp and chewy bite.

12 min2 servings6 stepsDifficulty: Easy

Injeolmi toast — chewy Korean rice cake toast

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Soft white bread — 4 slices
Essential
Use milk bread or sandwich bread; whole-wheat bread works but tastes heartier.
Injeolmi rice cake or plain mochi — 1 paper cup, thinly sliced
Essential
Use any soft, plain glutinous rice cake. Do not use hard dried rice cakes.
Roasted soybean powder (kinako) — 1/4 paper cup
Essential
Japanese kinako is a close substitute. For a nut-free version use toasted sesame powder, though flavor changes.
Butter — 1 tablespoon
Essential
Use neutral oil or plant butter.
Honey — 1 tablespoon
Optional
Use maple syrup or omit.
Sweetened condensed milk — 1 tablespoon
Optional
Omit or drizzle with a little milk and sugar.
Sugar — 1 teaspoon
Optional
Omit if the rice cake or toppings are already sweet.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

If the rice cake is firm, warm it briefly according to its package directions until soft and flexible. Cut it into thin pieces with a lightly oiled knife.
Step 2

Spread a thin layer of butter on one side of each bread slice. Place rice cake pieces on two slices, leaving a small border around the edge.
Step 3

Close each sandwich with the remaining bread, buttered side facing out. Press gently so the rice cake stays in place.
Step 4

Warm a nonstick pan over low heat. Toast each sandwich slowly for 2 to 3 minutes per side until golden and crisp.
Step 5

Lift the sandwiches with a spatula and roll or dust them in roasted soybean powder while warm. Coat the outside lightly, not so much that it becomes dry.
Step 6

Drizzle honey or condensed milk if desired. Cut in half and eat while warm; the rice cake firms as it cools.

03 / Enjoy your meal

Finished dish

Helpful tips

A paper cup is 180 ml; a level tablespoon is 15 ml and a teaspoon is 5 ml. Warm the rice cake until soft before slicing. Eat freshly made because the chewy center firms as it cools. Contains wheat and soy; check the rice-cake label for allergens.