- Korean: 엿기름
- Romanized Korean: yeot kie reum, yeotgiereum
- Wikipedia entry for this ingredient
- Where can I buy this? | What recipes use this?
Posted Monday, February 9th, 2009 at 12:23 am
Tagged: barley malt, barley malt powder, 엿기름, korean food, korean ingredients, Maangchi, yeotkireum
Hi maangchi! I had a question about the 엿기름가루 and I was wondering if you can reuse it after making 식혜? Are you able to make a second batch of 식혜 with it? Or can you use the leftover with some other recipe? I feel weird just throwing away the 엿기름가루 xD I guess it’s because I was always taught not to waste :o
IT so hard to find a korean store who sells barley malted flour
Hello Maangchi,
I finally found a newly opened Korean mart near my home (yippee!) but I don’t find the Barley Malt Flour like you used. She showed me a LARGE package that contained flattened greyish-brown barley grains and she said that’s used to make Sikhye. So, can I use that if I can’t find the powder version?
Tere are 2 types of barley malt: powder type and coarsely crushed (or pounded )barley malt.
I use either powder type or crushed type. But be sure it is really crushed barley malt. If you find these words “엿기름 가루” or “식혜가루” on the package, buy it.
Hi,
I was trying to find barley malt powder but I can’t seem to find it! But I am able to find Barley flour. Is that the same as barley malt powder?
barley flour is different from barley malt powder. Find a Korean store and ask for “yeot kie reum garu”: 엿기름가루
I’ve been taking Korean classes for five months now, and the name of this is… mysterious!
It looks like it means “candy oil powder”.
I know what yeot is (mmmm yummy), and I know what gireum is, and I know what garu is. So why is it called yeot-gireum-garu? I’m curious!