Comments on: Sweet rice flour

By: guocuozuoduo

guocuozuoduo — Wed, 25 May 2011 06:52:20 +0000

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

By: Cheonyong

Cheonyong — Sat, 07 May 2011 06:22:18 +0000

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…

By: herkullinenelama

herkullinenelama — Fri, 06 May 2011 15:36:33 +0000

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?

By: cindie

cindie — Fri, 08 Apr 2011 09:31:11 +0000

Thank you for the recipe. I want to ask whether the rice flour to make a rice ball with rice flour used to make tteok on tteokbokki?
Thanks

By: Maangchi

Maangchi — Mon, 14 Mar 2011 01:50:40 +0000

yes, sweet rice flour is glutinous rice flour. You can make rice cake with it.
Check out this recipe, please. http://www.maangchi.com/recipe/gyungdan

By: cindie

cindie — Sun, 13 Mar 2011 05:20:00 +0000

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

By: karla or 까를라

karla or 까를라 — Sat, 27 Jun 2009 23:31:23 +0000

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

By: Maangchi

Maangchi — Mon, 25 May 2009 12:30:05 +0000

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!

By: Dominique Echard

Dominique Echard — Mon, 25 May 2009 02:42:07 +0000

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

By: Natey

Natey — Tue, 21 Apr 2009 21:54:02 +0000

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