There are many different kinds of rice flour (Ssalgaru) but sweet rice flour (Chapssalgaru) is made with sweet rice (also known as “glutinous rice”) and is used to make sticky rice cakes like gyungdan. I always use it in the porridge I make for kimchi.
“Mochiko” is Japanese for “sweet rice flour.” This is the popular and high-quality Blue Star Brand from Koda Farms in California:
This is Korean-made sweet rice flour:
One of my readers, Josephine, told me that she makes good chapssalddeok with these brands: