Sweet Rice Paste (Chapssalpul)

찹쌀풀Chapssalpul

Oryza sativa var. glutinosa (cooked paste)

Sweet rice (나미/糯米) is classified in the Donguibogam under 곡부 나미조 as warm and sweet. The cooked paste form (찹쌀풀) is used as a natural binding agent in kimchi-making, helping the seasoning paste adhere to leaves.

Traditional Medicine

Source: Donguibogam (동의보감)

Nature (性)

Warm (溫)

Flavor (味)

sweet

Target Organs (歸經)

Spleen (脾), stomach

Benefits

energy
Warmly supplements the spleen and stomach, raises energy
비위를 따뜻하게 보하고 기운을 돋운다
Source: 동의보감 [탕액편] 곡부 나미조

Key Compounds

Amylopectin starch

This information is based on traditional Korean medicine texts (Donguibogam) and is for cultural reference only. It does not constitute medical advice.