Yeotgireum Garu

엿기름가루

In traditional Korean cuisine, yeotgireum garu is a staple ingredient in many dishes. It adds a unique nutty and slightly sweet flavor to the food, making it a popular choice among chefs and home cooks alike. The process of making barley flour involves carefully germinating the barley grains before drying them with hot air. This not only enhances its taste but also increases its nutritional value as sprouted grains are known to be more nutrient-dense than non-sprouted ones.
One of the most well-known uses of yeotgireum garu is in sikhye, a refreshing rice drink enjoyed during special occasions or as a dessert after meals. The addition of barley flour gives the drink a thicker consistency and adds an extra layer of flavor that complements the sweetness from fermented rice.
Home-made gochujang, another popular condiment in Korean cuisine, also calls for yeotgireum garu as one of its key ingredients. This spicy red pepper paste is made by fermenting chili peppers with other seasonings such as soybean powder and salted shrimp paste. The addition of barley flour not only helps thicken the paste but also balances out its spiciness with its subtle sweetness.

Image: product image for ROM America Yeotgireum Garu


Source: Korean Food Guide in English | hannaone