Rice Flour (MaepSsalgaru) Recipe for Korean Tteok

Step 1

Soak rice in 5 cups of water for 5 hrs or more.

Step 2

When rice is fully soaked, drain for 30 minutes or more until rice is evenly drained with no pools of water in the colander.

Step 3

Add to the blender about 1/2 of the soaked rice and 1/8 tsp salt. Grind the rice on high speed into fine powder. Overall, you should blend at least 3 minutes. Pause 2-3 times during the blending process to scrape off any rice that is stuck to the side that's not being ground.

Step 4

Rice should be so fine that the powder should get pasty when you rub it between your fingers. It can still feel a little gritty and that's OK.

Step 5

Using a large sieve, sift the rice powder to remove any large pieces of unground rice.

Step 6

Store rice powder (Ssal Garu) in the fridge for up to 2 days or in the freezer for few months.