Korean cooking ingredients:

Barley malt powder

Posted Monday, February 9th, 2009 at 12:23 am
Tagged: , , , , , , ,

6 Comments:

  1. Victoria and andrew

    IT so hard to find a korean store who sells barley malted flour

    Posted November 12, 2009 at 11:21 pm | #
  2. pixen

    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?

    Posted June 23, 2009 at 5:50 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      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.

      Posted June 23, 2009 at 8:05 am | #
  3. Judy

    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?

    Posted June 3, 2009 at 11:03 pm | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      barley flour is different from barley malt powder. Find a Korean store and ask for “yeot kie reum garu”: 엿기름가루

      Posted June 4, 2009 at 7:22 am | #
  4. Josh

    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!

    Posted March 10, 2009 at 10:07 am | #

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