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  1. mochiko

    Sweet rice flour (Chapssalgaru)

    Also called “glutinous rice flour,” this flour is actually gluten-free. It’s made with glutinous rice, which got it’s name because it’s so sticky, or glue-like. It’s used to make sticky rice cakes like gyeongdan, and I also use it in the porridge I make for kimchi, so the porridge sticks to the cabbage leaves. The […]

    Posted by Maangchi in Korean cooking ingredients on Feb 26th, 2008. Tagged: , , , ,