First, for black rice injeolmi
700g of black rice alone
Injeolmi has black rice only
It's so hard that in warm water
You have to soak it for about 10 hours in advance
You have to use warm water to soak it quickly
Changing the black rice
The black rice soaked for 10 hours is in the basket
After the water dries out
You can grind it And black rice
When you make injeolmi, put it in warm water
I recommend that you sing it
That way, the rice cake is more chewy and soft
The black rice that's been drained to a bit
If you grind it too much, it won't split
Change it 3 to 4 times
That way, the black rice is better
And it's black rice that's soggy
It can get cakey so
Open the lid and toss the powder
You have to give it to him even if it's troublesome
You have to rummage for it to be sticky
It is possible.I'll grind it 3 or 4 times
Please get ready
several times in a tight place
You have to filter it out to make it softer
You can eat it And
If it's not ground, I'm going to add-on black rice
When you grind it, put it in and grind it
Repeat until it's completely ground
You can grind it

Season it with black rice powder
five tablespoons of sugar
sun-dried sake
Ground black rice with sugar
Season it with salt
Mugwort injeolmi isn't that sweet
I added 5 tablespoons of sugar
(But I didn't put it on in the end)
I put in a big bottle of salt
Sugar acts as a preservative and gives you a sweet taste
The sun-dried salt season it, so
Add sugar as much as possible and sun-dried salt
Add an appropriate amount and season it
After you season it, evenly
Mix it well so that it doesn't clump together
Make sure to soak the black rice in water
I recommend it That way, injeolmi
There's no failure when you make it

Steaming rice cake for 20 minutes
If the rice cake doesn't stick to the paper
I'm going to put some water That's how you take out the rice cake
It falls off easily at once Steamer and injeolmi
Put the powder on top
When you do injeolmi, don't put too much
I recommend you make it often
If it's 700g of black rice, make it once and eat it
That's enough
In a steamer or steamer, for 20 minutes
After you steam it, open the lid
If you poke it with chopsticks and the powder comes out
It's undercooked and if it doesn't come out
It's all cooked. Let's check
When it's cooked, about 5 times
and let it cool down
When you steam, close the lid
It's better if you give it to me
And when you wait and cool it down
It's better to open the lid

Cut the cooled black rice injeolmi
A cup of bean water paper cup (200g)
Put the cooled injeolmi on top of the bean powder
I'm going to put it on top Before we move the rice cake
I've already sprinkled a cup of bean powder
You can replace the bean powder with grain powder
If you put water on a cotton cloth and make rice cake
The cotton cloth comes off easily So
When you make rice cake, put some water on the cloth
I recommend you try making rice cake
After I took off the cloth
It's still hot, so let it cool

When the rice cake is completely cold, cover it with a wrap and stretch it
A little bit of sesame oil
Make sure the rice cake is completely cold
I'm going to wrap the injeolmi
I wrapped it so that it doesn't stick
Black rice injeolmi... First of all, press it
Press it and spread it out. After cooling the rice cake
I recommend wrapping it up
Injeolmi wrapped in plastic wrap into a round object
If you push it, it looks good and you eat it in one bite
You can cut it in a good way, so I'll try this method, too
I recommend it
If you're done, take off the wrap
I'll give it to you. Watch it after you take off the rap
To make it smooth and easy to eat
I'm going to put a bit of sesame oil
And if you put some sesame oil on it
The rice cakes don't stick to each other. It's savory
The color gets better and the scent gets better
Try putting sesame oil on the rice cake

Finishing and cutting black rice injeolmi
The rice cake doesn't stick when you cut it
I put a wrap on the knife, too
When I cut it, I'll cut the bean curd on one side
I didn't put it on one side
That's how it's black rice injeolmi
I thought you'd know
And I don't know if it's because it's black and white
The color is good and the ingredients go in
I like it because it's simple When I eat
It's softer and more moist than I thought
You can eat it without any burden
Make it when you have time
Taste it. When you cut it
Cut it into bite-size pieces
Please give it to me Lastly
Let's keep the bean curd at home
You can use it
It can be mixed grain powder and bean powder
It is possible. We're at home
It's mixed grain powder
Black rice injeolmi is done
It's not that sweet and it's delicious
You should try it