Korean cooking ingredients

Sweet rice flour

Chapssalgaru 찹쌀가루

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:

mochiko

This is Korean-made sweet rice flour:

sweet rice flour

One of my readers, Josephine, told me that she makes good chapssalddeok with these brands:

Recipes that use sweet rice flour (chapssalgaru):

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27 Comments:

  1. guocuozuoduo My profile page joined 1/11
    Posted May 25th, 2011 at 2:52 am | # |

    “mochiko” is not a brand, it’is the japanese name for “glutinous rice flour”.

    • Krynauw Otto Pretoria, South Africa My profile page I'm a fan! joined 9/13
      Posted November 24th, 2013 at 4:19 pm | # |

      “Mochiko” is Japanese for “sweet rice flour.” This is the popular and high-quality Blue Star Brand from Koda Farms in California:

  2. herkullinenelama Finland My profile page joined 3/11
    Posted May 6th, 2011 at 11:36 am | # |

    hi maangchi, I went to the local supermarket and they only had “rice flour” and no “sweet rice flour.” Could I use just the rice flour to make
    kimchi?

    • Cheonyong Indonesia My profile page joined 4/11
      Posted May 7th, 2011 at 2:22 am | # |

      umm, if you cannot find rice flour, try to find glutinous rice flour..
      it’s just same…
      sweet rice = glutinous rice = mochi rice….
      if you cannot, using rice flour for kimchi is ok, but not if you using it for other dish such as songpyeon, etc…

  3. cindie Indonesia My profile page joined 3/11
    Posted March 13th, 2011 at 12:20 am | # |

    Hi I’m Olivia, I come from Indonesia. I am very hobby with Korean food, I want to ask whether this rice flour can be made ​​to tteok
    Thanks

  4. karla or 까를라
    Posted June 27th, 2009 at 6:31 pm | # |

    I am your number 1 fan I love the Korean food you’re a good teacher, my problem is that I do not speak English, I can not understand much
    I speak Spanish and I live in El Salvador in Central America there are many Koreans here
    at this time use google translator to speak with you in English jejeje
    your videos would be better if you write down the whole procedure
    for people who do not understand English
    if not much trouble of course!
    thanks for reading my comment and I hope your answer

  5. Dominique Echard
    Posted May 24th, 2009 at 9:42 pm | # |

    Hello,

    I thought I could help clarify some of the questions about the ingredient swapping for future visitors. In response to Jen’s question about using Chili Powder instead of red pepper flakes, no, it is not a good substitute. The Chili Powder most of us in the States know of us actually a blend of seasonings that can include garlic, cumin, paprika, oregano and other spices in addition to ground dried chili peppers. This is best for Latin cooking or for Chili. Chile flakes (with an “e” on the end) are hot peppers that are dried and crushed and lend their heat to your dish. As for tapioca flour in Nina’s question, it is used the same way as cornstarch, arrowroot or potato starch – for coating foods before battering or for making a slurry with cold liquid to thicken something. Hope this helps! Maangchi, I am so excited that I already have the sweet rice flour on hand as well as some red beans paste. I could add the rest of the filling ingredients to it to save me a little time making these balls. Love your site so much.

    Dominique

    • Maangchi New York City My profile page joined 8/08
      Posted May 25th, 2009 at 7:30 am | # |

      Dominique!
      Thank you for your good information! I didn’t know much about chili powder! I should refer your answer if someone leaves the same questions.
      Regarding starch powder, I once used tapioca instead of my usual starch powder to make my tangsuyuk and found it was not the same taste as it was supposed to. http://www.maangchi.com/recipe/tangsuyuk

      Anyway, I want you to join the forum and share your knowledge with other readers! You could be our treasure on the forum!
      : )

      hope your rice cake turns out great!

  6. Natey
    Posted April 21st, 2009 at 4:54 pm | # |

    Hello, I was wondering is there a substitute for rice flour when I make gyngdan.

  7. foodie
    Posted November 19th, 2008 at 7:35 am | # |

    thank you!!! im going to make your kimchi recipe…=)

  8. Maangchi New York City My profile page joined 8/08
    Posted November 17th, 2008 at 9:57 am | # |

    foodie,
    yes, I use sweet rice powder to make porridge for kimchi paste.

  9. foodie
    Posted November 17th, 2008 at 9:08 am | # |

    hi maangchi,

    im so sorry i forgot to ask you if i can use the one i mentioned earlier(sticky flour?) to use it to make kimchi?

    thanks inn advance…=)

  10. Maangchi New York City My profile page joined 8/08
    Posted November 17th, 2008 at 8:45 am | # |

    foodie,
    There are 2 kinds of rice flour powder: sweet rice flour and plain rice flour. It depends on what kind of rice cake you make. For example, of my recipes, to make songpyeon, you will need plain rice flour (short grain rice), but if you make gyungdan, you will need sweet rice flour which is stickier than plain rice flour.

  11. foodie
    Posted November 17th, 2008 at 7:57 am | # |

    hi maangchi, i bought sticky flour because the vendor told me it is used for making rice cake….can i used it? is it the same as sweet rice flour?

  12. Maangchi New York City My profile page joined 8/08
    Posted November 13th, 2008 at 8:12 pm | # |

    anria,
    I think so. Glutinous rice powder is sweet rice powder.
    Good luck with your rice cake!

  13. anria
    Posted November 13th, 2008 at 8:33 am | # |

    hey maangchi i realy want to make rice cake can i make rice cake with thai glutinous rice powder

  14. Chev
    Posted October 29th, 2008 at 10:21 am | # |

    Hi Deborah,

    What is the purpose of using glutinuous rice flour in making kimchi? Thanks!

  15. Maangchi New York City My profile page joined 8/08
    Posted October 18th, 2008 at 9:14 am | # |

    nina,
    I don’t think so, please ask your question on the Forum. I’m not familiar with tapioca powder. Someone else may give you good answer.

  16. nina
    Posted October 18th, 2008 at 9:08 am | # |

    I was wondering if i can use tapioca flour instead of sweet rice flour?? thank you!

  17. Maangchi New York City My profile page joined 8/08
    Posted September 30th, 2008 at 5:32 pm | # |

    Alexa,
    No, mochico powder is sweet rice powder (glutinous rice powder). It’s too sticky to make songpyeon shape.

  18. Alexa
    Posted September 30th, 2008 at 12:55 pm | # |

    I love this site, I’m so glad I found it! Thanks for posting all these recipes.

    I was wondering: Can I use Mochiko to make Songpyeon? Or does Songpyeon use a different kind of flour? Does it need to bre frozen?

    Thank you again so much!

    Alexa

  19. catherine
    Posted August 17th, 2008 at 3:20 am | # |

    dear magangchi
    btw thanks rice cake receipe was awesome
    love cath

  20. catherine
    Posted August 17th, 2008 at 3:19 am | # |

    Hi Maangchi,

    Can i use cornflour instead of sweet rice flour to make kimchi?
    thanks
    cath

  21. Maangchi New York City My profile page joined 8/08
    Posted August 11th, 2008 at 6:32 am | # |

    Jen,
    Glutinous flour is sweet rice powder! You can use it to make porridge. You could use even plain flour if you don’t have glutinous flour.
    Yes, you can use Japanese cucumber,too.
    I don’t think chili powder could replace with hot pepper flakes. Chili powder has its own strong flavor.

  22. Jen
    Posted August 11th, 2008 at 2:44 am | # |

    Hi Maangchi,

    Can i use glutinous rice flour instead of sweet rice flour to make kimchi?

    By the way i couldnt find dill cucumber can i use japanese cucumber?

    And is hot pepper flakes same as chili powder?

    Hopefully i can make some nice kimchi like yours.


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