Injeolmi toast seems to have taken over Koreatown, Los Angeles!
Injeolmi is just one of the many different types of Korean rice cake, or tteok (떡). It is made from glutinous rice that is repeatedly pounded to create a sticky and chewy texture. Most commonly served with a generous sprinkle of kinako (roasted soy bean) powder, these rice cakes are favorited among natives and nonnatives!
Taking the traditional injeolmi and sandwiching between two pieces of toast shows the amount of influence the younger generation of Koreans has been having on Korean cuisine.
This was most evident during my annual visit back to my hometown – Koreatown, Los Angeles. An area of LA that was once deemed “unsafe” or “ghetto” has transformed into a buzzing food scene with trendy cafes and bars. This shift in innovation and perception is attributed to the new wave of Korean Americans that have begun planting their own roots. Their influence has brought so many people from different cultures to learn about Korean food and not be intimated by it – which is so great to see!
A staple in every Korean cafe, Injeolmi toast is just one of the many dishes that has been catching on. I, unfortunately, wasn’t able to have any as it’s slathered in butter but decided it’s simple enough to make a vegan version. Because the butter is mainly used to toast the bread, a simple brush of oil did the trick.
The flavor really comes from the injeolmi, which is naturally sweet and nutty from the kinako or soy bean powder. It melts between the toasted bread, giving it a chewy, sweet bite! You can buy injeolmi at the Korean grocery store for a few bucks or you can make your own with only 3 simple ingredients.
Looking for more Korean desserts? Check out these few favorites: Hotteok or Black Sesame Rice Cake Balls!
quick notes
- Type of bread I used is my homemade and fluffy vegan milk bread! But feel free to use any type of bread.
- As mentioned above, you can either buy injeolmi at the Korean grocery store or you can make your own!
VEGAN INJEOLMI TOAST
serves 1 sandwich
- 2 slices of bread
- 6 pieces of injeolmi (rice cakes)
- 1-2 tsp maple syrup
- Kinako powder
- Chopped almonds
- Vanilla ice cream
Preheat oven to 375 F.
Lay pieces of injeolmi on one side of bread. Drizzle teaspoons of maple syrup and lay other piece of bread on top. Brush bottom and top sides of sandwich with oil and pop sandwich in the oven for 13-15 minutes, or until injeolmi has melted.
Generously sprinkle kinako powder and chopped almonds. Serve with a scoop of vanilla ice cream. Enjoy!
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
