Barley malt powder is made from fermented barley. It has a sweet malty flavor. It is used to make rice punch (식혜), red pepper paste (고추장), and grain syrups. Store this powder in a cool dry place.
Sticky/Sweet Rice Flour 찹쌀가루 (chap-ssal-ga-ru)
Sweet rice flour is made from glutinous sticky rice. It is drier than other rice flour. It is used for various Korean rice desserts and when making the rice flour paste that is used as a base for kimchi. You…
Short Grain Rice Flour 멥쌀가루 (mep-ssal-ga-ru)
Short grain rice flour is made from medium grain rice (백미). This rice flour has a high moisture content.It is used to make rice cake (떡케이크) and rice cake used for Tteok-bokki and soup. Store this rice flour (if it’s…
Panko Powder/Tempura mix powder/Frying mix 튀김가루 (twi-gim-ga-ru)
This frying mix is a seasoned powder. It is lower in gluten and therefore makes a crispier pancake. Pancake powder and panko powder are usually mixed with ice water to make a balanced texture pancake mix. It can be used…
Whole Perilla Seeds 들깨 (deul-kkae)
Perilla seeds are usually toasted and have a crunchy texture and unique smell and flavor. They can be blended up for soup or used in vegetable side dishes (나물). Keep in mind that unshelled perilla seed powder is better for…
Coarse Sea Salt 천일염 (chon-ir-yom)
Coarse sea salt (천일염) is a sea salt made by letting the sea salt evaporate by the sun. It is a fresh coarse distilled sea salt that contains minerals. This salt is used for fermentation, salting, brining, seasoning clear soups,…
