annis

annis's comments

"You can't use mochiko because to make this you need to grind fresh rice. Maangchi is making her flour with either medium or short grain non-sticky rice. She says short but you can use medium just as well, it has a very similar starch profile. Look for something that says "Calrose Rice" at your local supermarket, like Nishiki, Botan, Kokuho Rose, or for short grain, look at an Asian market or Amazon for Koshihikari, Nozomi, Tamanishiki, etc short grain Japanese style rice. I know nothing about Korean rices so I can't advise on that."
in Garaetteok (cylinder-shaped rice cakes for tteokguk or tteokbokki) — Oct/19