In Korea, glutinous rice is called chapssal (찹쌀), and its characteristic stickiness is called chalgi (Hangul: 찰기). Cooked rice made of glutinous rice is called chalbap (찰밥) and rice cakes (떡=ddeok) are called chalddeok or chapssalddeok (찰떡, 찹쌀떡). Chalbap is used as stuffing in samgyetang.
- Use:
Sticky rice cakes, Batter- Storage:
Keep in the cabinet.
Short Korean Lesson
- ChapSsal (찹쌀) = Sweet Rice
- GaRu (가루) = Powder
Hello Aeri, i hope you can do a steam rice cake~
hi Shawn,
oh..i will add it to my list..thanks 🙂
can we order this flour???
i cant find any near my enviroment!!
i really really want to try some dukkbokki but i can only make everything myself because there isnt any korean store near!!
hi Lilian xiong,
Do you have walmart or other big grocery stores ?? they have sweet rice flour. It doesn’t have to be a Korean brand. ^^
Hello again! you said the magic word! WALMART! hmm… I wonder if you could do a video of using rice flour of tteokbokki from walmart? If you have time. I mean the rice flour you would buy from walmart and use it for tteokboki. It would really be a great help! or a picture of the rice flour you’d pick from walmart. I know it’s short grain rice flour, and not sweet rice flour, but sometimes labels aren’t really that good in stores. I’d trust the chef more and that’s you! 🙂 Thanks!
hi Jane,
Oh.. sorry but.. for rice cake (For tteokbokki).. you need short grain rice flour… not sweet rice flout..and I think that Walmart has sweet rice flour but not short grain rice flour. ^^:;
Hello! I am even more confused! I found a bag of “short grain sweet rice” and I intended to make short grain rice flour for a Korean recipe… And now, I’m no longer sure if it’s going to be right for tteokbokki… As long as it’s a short-grain rice, it could be ok? Or the “sweet” makes it a big no-no?
Please help!!!!! :O
hi Mylene,
Yes, it can be confusing. I will make it clear for you now. ^^ When we say short grain rice.. sushi rice.. it is normal rice Koreans and Japanese eat daily. Then, there is this glutinous rice or sweet rice as you wonder… it looks similar with short grain rice .. so many people can be confused by it.. but the color is different.. and when you cook with it.. the texture is a lot different. Sweet rice is more chewy and gooey.. when you cook it. We make Korean rice cakes with both short grain rice flour and sweet rice flour..but they turn into totally different texture rice cakes. For your question.. We use short grain rice for tteokbooki..but not sweet rice flour.. (I gave a suggestion to add little bit of sweet rice flour to short grain rice batter for making tteokbooki though.. but it is just small amount.) Hope this helps a little..
for rice cakes, can we just use regular flour that we find at american grocery stores??
HI Lilian xiong,
Well.. the texture and taste will not be same.. so I don’t know what to say.. sorry.. ^^:;
Hi Aeri, first : I love your cooking videos!! never had any of Korean food before because where i live now there are no Korean restaurants, expect in my home city where a whole lot of Koreans live, there i tried some kimchi and other food:-) But now i recently made some jja jang myun and yesterday your twisted donuts! They simply tasted great!! my husband ate all of them without leaving me any 🙄
my question is now, i bought today some rice flour, the Packaging says the following: Glutinous Rice Flour… So will this one work for Sweet Rice & Red Bean Tteok ? or does it better work for TteokBokkI ❓
hi Ellina,
I’m happy to hear that you and your husband enjoyed my recipes. 🙂 about your question, you got sweet rice flour that works for sweet rice and red bean tteok..but not for tteokbokki.. tteokbokki rice cakes made with short grain rice flour.. thanks 🙂
I`m confused now… I`ve foud “rice flour” and “glutinous rice flour” but i havn`t seen any “short grain rice flour” anywhere. Does it have to say it is made of short grain rice on a box?
Thank you for your recipes!!! 🙂
I`ll be able to eat some Korean food soon… finally! I`m very excited! 🙂
hi gmosia,
the reason I say short grain rice is.. because other countries use long grain rice as a normal rice..then to them.. rice flour will be made with long grain rice..which is different from Korean normal rice flour (short grain rice flour)… so if you buy Korean brand normal rice flour..it will be clear that it’s short grain rice.. make sure that it’s not sweet rice flour though..
do u know if the sweet rice flour is the same as the thai glutinous flour??
hi a1mm3,
I’m not familiar with thai ingredients..but if the name is glutinous flour.. I think it should be same with the sweet rice flour. ^^
Hi, I want to ask. Is sweet rice flour the same as glutinous rice flour? 😀
hi Mandoo,
Yes, you are right..they are same thing
hi aeri
in my area, we dont get any korean products. however i try making kimchis in best possible ways using the local ingredients. so, i guess i will be using the nomral rice flour since i dont seem to find any kind of sweet rice flour! i would be glad if u can recommend some other way round to replace the sweet rice flour?
Hi.. As you said.. you can use normal rice flour.. or even normal wheat flour instead of sweet rice flour.. no worries.. thanks ^^
Hi Aeri. The nearest Korean market is 46 minutes from where I live. However I do live near a Japanese market and Vietnamese market. I was wondering if I can use glutenous rice flour or mochiko sweet rice flour to make dukkboki. Thanks !
hi Stephanie,
Oh, same here.. I have a Korean store about 45 minutes away from here. About your question.. sorry but you don’t want to use sweet rice flour to make ddeokbokki.. your tteokbokki will turn into gummy..mashy.. instead of hard chew texture..
can i combine the same amount of rice flour and glutinous rice flour to make tteokbokki?
hi marydayle,
I recommend you use.. mostly rice flour ~~~~ and it should be short grain rice flour..
Hi Aeri,
I got confused with the “Rice flour” and “sweet rice flour” here.
The Rice flour you used for this is the regular rice flour which is made by the regular Korean rice. Am i Right?
If yes, can I use the regular rice to make the dduk, in stead of using the rice flour??? Thank you. ^^
hi Soo Jung,
When I say rice flour in my recipes.. it is Korean short grain rice. Some other asian countries use long grain rice for their noraml meal..and the texture and flavor of the rice is different from short grain rice. Sweet rice flour is made with another type of rice.. sweet rice or glutinous rice.. very chewy…gooey.. If it’s short grain rice.. yes you can use it to make dduk..