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''Injeolmi'' ((:indʑʌlmi) is a variety of ''tteok'', or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients. It is a representative type of glutinous pounded ''tteok'', and has varieties depending on the type of ''gomul'' (고물, coating) used. ''Gomul'' can be made with powdered dried soybeans, azuki beans, or sesame seeds, or sliced dried jujube. Subsidiary ingredients are mixed into the steamed rice while pounding it on the ''anban'' (안반, wooden pounding board). ''Patinjeolmi'' (팥인절미), and ''kkaeinjeolmi'' (깨인절미) are examples for the former, coated with azuki bean powder and sesame respectively. In ''ssuk injeolmi'' (쑥인절미) and ''surichwi injeolmi'' (수리취인절미) are ''artemisia'' and ''Synurus deltoides'' (AIT.) NAKAI) added.〔(【引用サイトリンク】title=Ttuk, Hangwa - Kinds of Rice Cakes )〕 ''Injeolmi'' is not only a popular snack but also is considered a high quality ''tteok'', used for ''janchi'' (잔치, party, feast, or banquet) in Korea. It is easily digested and nutritious. ''Injeolmi'' can be stored in a refrigerator and taken out when needed. If the ''tteok'' is heated slightly in the microwave, it may taste almost as good as the newly made one.〔(【引用サイトリンク】title=Tteok )〕 ==Gallery== Image:Korean rice cake-Pounding tteok-01.jpg|Pounding ''tteok'' Image:Korean rice cake-Injeolmi-01.jpg|A lump of ''injeolmi'' diced into small balls Image:Korean rice cake-Injeolmi-02.jpg| 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Injeolmi」の詳細全文を読む スポンサード リンク
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