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Injeolmi Toast - Korean Honey Rice Cake Toast Sandwich

Korean Rice Cake Toast Sandwich made with honey and misugaru. A great quick, low fat sandwich that is filling and delicious!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2
Course: Breakfast , Snacks
Cuisine: Fusion , Korean

Ingredients

  • 4 pieces bread
  • 8 pieces injeolmi (Korean rice cakes coated with soy bean powder)
  • 2 Tbsp butter
  • 2 Tbsp Korean Roasted Grain powder (Misugaru)
  • 2 Tbsp honey
  • 1 tsp roasted almond slivers (optional)

Instructions

    Cup of Yum
  1. Preheat oven to 350°F (180°C).
  2. Lay out pieces of bread on an oven tray. Lay out injeolmi (korean rice cake) pieces with each one being about 1/2 inch thick and 1.5 x 1 inch in size. **If using frozen injeolmi, just thaw it in the microwave for about 20 seconds – just enough to make it a little soft. We also put about 1/2 Tbsp of butter on the other bread pieces.
  3. Drizzle about 1 Tbs of honey on top of the injeolmi.
  4. Cover the top with bread to make a sandwich. Dot with butter on top.
  5. Put them in the oven and bake for about 10 minutes or so until the butter is all melted and the injeolmi is fully heated and melted. ** If injeolmi was frozen, it may take up to 20 minutes. It may take more or less time, just watch that breads don’t burn before injeolmi gets fully melted.
  6. Take them out from the oven and then drizzle honey (about 1 Tbs for each sandwich) on top of the sandwich.
  7. Cover the top of the toast with Misugaru.
  8. Optionally, sprinkle almond slivers or any other type of nut.

Notes

  • You can use Ssook Inejolmi (Mugwort Injeolmi) instead. Great as breakfast or as snack. It is so filling that you only need about 1/2 sandwich per person.