POUNDED · Medium · 40 min + 8 min pound
Injeolmi — Traditional Pounded & Cut
By Dduk Curator
Chapssal pounded while hot, kong-garu tossed — must-be-same-day.
TL;DR
Chapssal pounded while hot, kong-garu tossed — must-be-same-day.
Prep 15 minCook 25 minServes 20
Ingredients
- 300g chapssal flour
- 200ml water
- 30g sugar
- 120g kong-garu +1 Tbsp sugar
Steps
- Steam 25 min, pound 8 min folding, cut rectangles, toss kong-garu.
Tips
- Plastic + damp towel for holding, not dry plastic alone.
More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
- tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
- Everyday tteok shop staples →Garae and tteokguk slices you buy weekly, not for a wedding tower.