This powder has a sweet, malty flavor and is an important ingredient for homemade gochujang and for sikhye. The enzyme amylase in barley malt powder converts the starch in rice into sugar at warm temperatures in water.

Look for it in the beans and grains section in Korean grocery stores.

malt-powder

barley malt

Posted on Monday, February 9th, 2009. Last updated on November 14, 2023.
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Recipes that use barley malt powder (yeotgireum-garu):

14 Comments:

  1. randombrndn Louisville, KY joined 12/14 & has 1 comment
    Posted December 14th, 2014 at 8:16 pm | or create a profile.

    I think you should be able to use Diastatic Dry Malt Powder. It needs to be diastatic so that it can convert the starches to sugar. Don’t confuse this with malted milk powder. You should be able to find in on Amazon or from a baking supply company.

  2. Marisol Malaysia joined 8/10 & has 8 comments
    Posted September 13th, 2010 at 12:09 pm | or create a profile.

    Dear Maangchi,

    I finaaly got the barley malt powder, but it is coarse one not the powder form. Is that okay for me to pound it in my food processor to make it very fine? By the way 1 package that I got is only 400gm, so how much water do you think I can put mix in?? Please reply me as soon as possible I really want to try it. Thanks

  3. Marisol Malaysia joined 8/10 & has 8 comments
    Posted September 10th, 2010 at 11:26 am | or create a profile.

    Dear Maangchi, if I cann’t find the barley malt powder, what subsitute powder can I use to make this delicious drink??? Thanks.

  4. koreanboba joined 1/10 & has 5 comments
    Posted April 22nd, 2010 at 12:20 am | or create a profile.

    Hi maangchi! I had a question about the 엿기름가루 and I was wondering if you can reuse it after making 식혜? Are you able to make a second batch of 식혜 with it? Or can you use the leftover with some other recipe? I feel weird just throwing away the 엿기름가루 xD I guess it’s because I was always taught not to waste :o

  5. Victoria and andrew
    Posted November 12th, 2009 at 11:21 pm | or create a profile.

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

  6. pixen& has 3 comments
    Posted June 23rd, 2009 at 5:50 am | or create a profile.

    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?

    • Maangchi New York City joined 8/08 & has 12,045 comments
      Posted June 23rd, 2009 at 8:05 am | or create a profile.

      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.

  7. Judy& has 1 comment
    Posted June 3rd, 2009 at 11:03 pm | or create a profile.

    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?

  8. Josh& has 7 comments
    Posted March 10th, 2009 at 10:07 am | or create a profile.

    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!

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