Korean Job Discussion Forums

[offtokorea]

My dictionary doesn't have it. Will I be able to find it in a Korean grocery store? What would it be called?

[northway]

They have potato starch here, and starch is generally pretty interchangeable.

[offtokorea]

Wow, that was quick and easy. I've never heard of potato starch, but I'm reading about it now and will definitely give it a try. Thanks!

[interestedinhanguk]

It's hit or miss with cornstarch. Some stores have it, some don't. My local E-Mart used to carry it, but they stopped.
Not all starch is really interchangeable. They have different properties, including strength (how much needed to give a certain thickness to a given amount of liquid). They also are different on how the gel, whether or not the thickened substance weeps when cooled, how well the substance reheats, how well they freeze, glossiness and so on.

Corn starch is called 옥수수 전분 (ok-su-su jeon-bun)

[Son Deureo!]

This might not matter to you, but most brands of corn starch I've found here have a small amount of wheat flour mixed in. I'm gluten intolerant, so it's something I have to keep an eye out for.

[Alaskaman]

I don't know what you are making, but when I want to thicken a soup or make a stew I use instant potato flakes. It is nice as it does not leave a starchy taste and I can find it very easy. Don't know if this helps you, but thought I would share the info!

Alaskaman

[interestedinhanguk]

When properly cooked, starches like cornstarch leave no starchy taste.

[offtokorea]

Thanks for the info. I just want to thicken the sauce for a stir fry. It would taste fine as is, but I use corn starch at home.