Types of Korean Rice Flour

Since we are talking about rice-based products, I wanted to mention the different kinds of rice flour in Korean cuisine and how they are used. 

Short/Medium Grain Rice Flour (멥쌀가루)

• Made from short/medium-grain rice and contains high moisture.
• Store it in the freezer.
• Uses: 떡케이크, 설리떡, 떡국떡, 송평

Short/Medium Grain Rice Flour, aka 멥쌀가루 is made from short/medium grain white rice and contains high moisture. This kind of rice flour should be stored in the freezer. It is used for recipes like 떡케이크, 무지개떡, and to make rice cake that is used for Tteok-bokki and soup. 

When using this kind of rice flour to make rice cakes, water is added to the flour while it is steamed before it is shaped into the rice cakes. Less water is added to the rice flour that will be used to make rice cakes for soups, etc. so that the rice cakes stay together when boiled. If too much water is added to rice cakes that are for soup, then once boiled, they would dissolve and fall apart. 

Sticky Rice Flour (찹쌀가루)

• Made from sticky glutinous rice and has a drier texture.
• Homemade flour should be stored in the freezer.
• Store purchased flour should be stored in a cool, dry place.
• Uses: 인절미, 부꾸미, 화전, 시루떡, 팥시루떡, 가래떡

Sticky Rice Flour 찹쌀가루 is made from sticky glutinous rice. It is gluten-free. It has a drier texture and does not need to be frozen if store-bought. If you purchased it from the store, then you can store it in a cool, dry area. If you make it at home, then put it in the freezer. When cooking with this rice flour, do not handle it without gloves because your hand oils will affect it. It is used for recipes like  인절미, 부꾸미, 화전, 시루떡, 죽, 경단 and 팥시루떡.  It is also used to make the paste when making kimchi. Sticky rice flour does not get any water added to it when steamed to make rice cakes.