I use this sweet rice powder made in Japan. I sometimes make rice cake with this package, and I always use this when I make porridge for kimchi.
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Korean cooking ingredients:
- Abalone
- Apple vinegar
- Asian chives
- Bamboo shoots
- Barley
- Barley malt powder
- Black bean paste
- Black sesame seeds
- Black sweet rice
- Buckwheat noodles
- Butternut squash
- Cinnamon
- Clams
- Corn syrup
- Cornish hen
- Crushed chili peppers
- Daikon radish
- Dill cucumber
- Dried anchovies
- Dried persimmons
- Edible chrysanthemum
- Eggplant
- Enoki mushrooms
- Fernbrake
- Fish cakes
- Fish sauce
- Fresh ginseng
- Frozen rice flour
- Garlic stems
- Ginger
- Green chili peppers
- Ground pork
- Hot pepper flakes
- Hot pepper paste
- Jja jjang myun noodles
- Jujubes
- Kelp
- Korean perilla leaves
- Korean radish
- Laver
- Mandu skins
- Mugwort powder
- mung bean jelly starch powder
- Mung beans
- Mustard powder
- Napa cabbage
- Oyster sauce
- Perilla seeds powder (deulkkae garu)
- Pickled radish
- Pine needles
- Pine nuts
- Pork belly
- Potato starch
- Red beans
- Red chili peppers
- Rice cake
- Roasted soy bean powder
- Roe
- Salted shrimp
- Sea plant (miyuk)
- Seafood medley
- Seaweed for samgak kimbap
- Sesame oil
- Sesame seeds
- Shiitake mushrooms
- Shredded red pepper
- Sliced rice cake
- Soft tofu
- Soy sauce
- Soybean paste
- Soybean sprouts
- Soybeans
- Squid
- Starch noodles
- Sweet potatoes
- Sweet rice
- Sweet rice flour
- Thin wheat flour noodles
- Tofu
- Turbinado sugar
- Water dropwort
- White oyster mushrooms
- Wood ear mushrooms
- Young summer radish
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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
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
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!
Hello, I was wondering is there a substitute for rice flour when I make gyngdan.
thank you!!! im going to make your kimchi recipe…=)
foodie,
yes, I use sweet rice powder to make porridge for kimchi paste.
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…=)
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.
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?
anria,
I think so. Glutinous rice powder is sweet rice powder.
Good luck with your rice cake!
hey maangchi i realy want to make rice cake can i make rice cake with thai glutinous rice powder
Hi Deborah,
What is the purpose of using glutinuous rice flour in making kimchi? Thanks!
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.
I was wondering if i can use tapioca flour instead of sweet rice flour?? thank you!
Alexa,
No, mochico powder is sweet rice powder (glutinous rice powder). It’s too sticky to make songpyeon shape.
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
dear magangchi
btw thanks rice cake receipe was awesome
love cath
Hi Maangchi,
Can i use cornflour instead of sweet rice flour to make kimchi?
thanks
cath
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.
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.