Chapssal (Glutinous Rice Flour)
キムチの発酵を促進する「糊」！韓国料理の隠れた接着剤
Description
Glutinous rice flour. Crucially, professional Korean chefs boil it with water into a 'paste' to use as the binding agent in Kimchi marinade.
Classification: Hardcore, Flour, Kimchi Glue, Essential Ingredient
Shops selling Chapssal (Glutinous Rice Flour)
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How to use
Ingredients
- Glutinous rice
Instructions
- Boiled with water into a sticky 'glue'. Mixed with chili and garlic, it makes the marinade cling perfectly to Napa cabbage.
Learn more Substitutes, pairings, tips
Key spices
None(Binder and fermentation aid)
Substitutes at Japanese supermarkets
Shiratamako, Mochiko
Pairing
All Kimchi making / Samgyetang (thickener)
Trivia
[Difference] Cheap Japanese Kimchi uses artificial thickeners. Authentic Korean Kimchi strictly uses this boiled 'Chapssal' paste to bind spices.
Eating tips & etiquette
[Fermentation Magic] Not just a glue. The starch acts as the 'ultimate food' for lactic acid bacteria, driving explosive fermentation.
Allergen
None