Korean cooking ingredients:

Sweet rice

  • Korean: 찹쌀
  • Romanized Korean: chapssal
  • Wikipedia entry for this ingredient

This rice has name sweet rice, but it has nothing to do with real sweet taste. It’s just a name. : )

It’s more sticky than usual short grain rice.

Posted Saturday, March 8th, 2008 at 10:32 pm

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  • "Thank you so much for your advice Maangchi :D"
    - Debbie in Kimchi and Kaktugi
    December 27, 2008
  • "oh its my plesure actually you are the only one which i have to thank that you show so much nice vds and with details thnks so much and wish you a very very very Happy..."
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    December 27, 2008
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  • "Dominique, Yes, you can use chicken or anchovy stock instead of beef. If you like milky color soup, do this way. In a..."
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    December 27, 2008
  • "lilian Ph, oh, I’m sorry to hear that! Next time, use more water and cook longer. Don’t give up! : )"
    - Maangchi in Rice cake (gyungdan)
    December 27, 2008
  • "pimky, mostly it’s used in side dishes such as seaplant salads, radish salads…"
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    December 27, 2008
  • "Hello! Maangchi, I am from Singapore, thank you so much for sharing your Korean recipes… I love love Korean food. I just have a question, I make my kimchi..."
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    December 27, 2008
  • "hey maangchi i am not able to send information there so i m sending here adress of korean store in New Delhi ,India {A-Mart korean grocery store} A-1 Mahipalpur..."
    - Nishu in Black bean paste
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  • "Hi Maanchi, Thankyou for your delicious receipe! I’ve made seaweed soup so many time but this was the first time it..."
    - Dominique in Seaplant soup (miyuk guk) and seaplant salad (miyuk muchim)
    December 27, 2008
  • "i tried making it before but at the end the dough is un-cook in the middle. and it turn out hard"
    - lilian Ph. in Rice cake (gyungdan)
    December 26, 2008
  • "i want to know what is the use of vinegar in korean food? for example in salad, rice???"
    - pimky in Apple vinegar
    December 26, 2008

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