Glutinous Rice Flour (Sweet Rice Flour)
Oryza sativa var. glutinosa
Glutinous rice flour is the foundation of Korea's chewy tteok tradition. The word '찰' (chal) means 'sticky/chewy' and appears in countless Korean food names (찰떡, 찰옥수수, 찰보리). Koreans prize this texture so highly that '찰떡궁합' — literally 'chaltteok compatibility' — became a saying meaning 'perfect match.'
Traditional Medicine
Source: Donguibogam (동의보감)
Nature (性)
Warm (溫)Flavor (味)
sweet
Target Organs (歸經)
Spleen (脾), Lung (肺)
Benefits
- digestion
Warms the spleen and stomach, treats diarrhea and digestive weakness
비위를 따뜻하게 하고 설사와 위장 허한을 다스린다
Source: 동의보감 [탕액편] 곡부 나미조
- energy
Supplements vital energy and stops deficiency conditions
기운을 보하고 허한 것을 그치게 한다
Source: 동의보감 [탕액편]
Key Compounds
This information is based on traditional Korean medicine texts (Donguibogam) and is for cultural reference only. It does not constitute medical advice.
Seasonal Availability
New crop glutinous rice from autumn produces the chewiest, most elastic tteok.
Culinary Profile
Flavor
Mildly sweet, very subtle — the chewiness is the star, not the flavor
Texture
Extremely chewy, stretchy, and sticky when cooked — the signature 'jjolgiham' texture Koreans love
Common Uses
Western Substitutes
Related Recipes
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