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 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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.