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Side profile showing the thick stretchy rice cake layer inside an injeolmi toast slice.

Easy Injeolmi Toast (Sulbing Style)

Blonde Kimchi
Prep 1 minute
Cook 4 minutes
Total 5 minutes
Learn how to make crispy and chewy Injeolmi Toast at home in just 5 minutes. This classic Korean rice cake toast features butter-toasted bread, sweet honey, melted rice cakes, and soybean powder reminiscent of sulbing toast.
Servings 1 person
Calories 370

Ingredients

  • 2 slices milk bread
  • 10 g butter
  • 1 tbsp honey for spreading on bread
  • 3 pieces injeolmi Korean chewy rice cakes coated in roasted soybean flour
Toppings
  • 1 tsp sliced almonds
  • 1/2 tbsp honey for drizzling
  • 1 tsp konggaru roasted soybean powder

Equipment

Method

  1. Melt butter in a preheated pan and toast the white bread until golden brown.
    Toast milk bread slices in butter: injeolmi toast recipe
  2. Spread honey over the toasted bread and place the injeolmi on top.
    Injeolmi on the bread for Korean rice cake tost
  3. Spread honey on the second slice of bread and place it on top to close the sandwich.
  4. Microwave for 30 seconds twice (60 seconds total)
    Microwave injeolmi toast to make melting rice cake
    5. Microwave until the rice cake melts like cheese. (If your rice cakes are thick, microwave 3 times / 90 seconds total).
  5. Slice the toast into 4 equal quarters. Top with konggaru, sliced almonds, and a drizzle of honey.
    Sliced almond pieces sprinkled over dusting of konggaru on top of injeolmi toast.
  6. Drizzling condensed milk on top also tastes delicious.
    Drizzle extra honey, condensed milk over top and serve your sulbing toast style treat

Nutrition

Calories 370kcal | Carbohydrates 71g | Protein 7g | Fat 13g | Saturated Fat 6g | Polyunsaturated Fat 2g | Monounsaturated Fat 4g | Trans Fat 0.3g | Cholesterol 22mg | Sodium 334mg | Potassium 187mg | Fiber 2g | Sugar 31g | Vitamin A 254IU | Vitamin C 0.2mg | Calcium 127mg | Iron 2mg
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