Roasted Soybean Powder

Roasted soybean powder (bolkeun konggaru, also called injeolmi-garu) is one of Korean cuisine's most comforting flavors — a warm, nutty, toasty coating that transforms simple rice cakes into beloved treats. The Donguibogam classifies soybean as neutral in nature and sweet in flavor, noting it tonifies the spleen and benefits qi. Roasting the soybeans before grinding intensifies their natural sweetness and creates the distinctive toasty aroma that Koreans associate with childhood and festive celebrations. Its most iconic use is coating injeolmi, the chewy glutinous rice cakes that are an essential part of celebrations from first birthdays (doljanchi) to weddings. In temple cuisine, roasted soybean powder appears in porridges and as a nutritious addition to grain drinks.