Injeolmi Syrniki with Roasted Soybean Powder and Honey

Method

1. Toast the flaked almonds in a dry 24 cm frying pan on medium-low heat for 2 min, stirring, until light golden, then tip them out. Mix the soybean powder and sugar on a wide plate.

   Add in this stepFlaked almonds 10 gRoasted soybean powder (Korean konggaru or Japanese kinako) 2 tbspSugar (for the soybean powder) 1 tsp

   medium-low heat

2. Mash the tvorog finely with a fork and add the egg (for half an egg, beat one and use half), the sugar, salt and 70% of the rice flour. The dough should be a little stickier and stretchier than classic syrniki; that is normal. Leave it for 10 min so the rice flour hydrates.

   Add in this stepTvorog (or well-drained ricotta) 250 gEgg 1Sugar 25 gSalt 1 pinchGlutinous (sweet) rice flour 46 g

3. Spread the rest of the rice flour on a plate. With dusted hands, divide the dough into 6 pc, flatten each into a disc about 6 cm wide and 1.5 cm thick, and coat both sides in rice flour. The rice-flour coat fries up extra crisp.

   Add in this stepGlutinous (sweet) rice flour 20 g

4. Heat the oil in the same 24 cm pan on medium heat. When a little flour dropped in sizzles gently (about 170 °C), lower the syrniki in, away from you. Fry for 3 min per side until golden, turn, then reduce to low heat, cover and cook 2 min more. Rice flour colours quickly, so keep an eye on the heat.

   Add in this stepNeutral oil 3 tbsp

   medium heat→low heat

5. While they are still hot, roll them straight in the soybean powder so it clings; it won't stick once they cool. Pile onto a plate, drizzle with honey and scatter the toasted almonds. Serve at once.

   Add in this stepHoney 2 tbsp