I used this as the primary ingredient to make tteokbokki from scratch. I was very happy to find that it was possible to purchase organic glutinous rice powder - I have never seen it in any Korean grocery store where I live, and the closest one is about 1.5 hours away from me.

I have to admit, when I used this and followed a recipe on the web it did NOT turn out the first time and I ended up wasting about half the bag of rice powder so I was upset. I think it was due to the recipe I used not being descriptive enough as well as my unfamiliarity with making garetteok from scratch. Most recipes say to make your own rice powder or use frozen (both of which contain additional moisture), so if you use this to make garetteok keep in mind you should only add enough boiling water so that the rice powder barely sticks together - however much that is - like adding just enough water so that pie dough just comes together. My second batch (which I halved in case it didn't turn out either) came out well. I made an excellent batch of tteokbokki using the tteok, the Haetnim Maeul gochugaru and the Kisoondo Strawberry gochujang. It was very lightly sweet, deliciously spicy and savory. The rice cakes were tender and pleasantly chewy.

I also make kimchi from scratch, so the next batch I made I will use the rice powder for the paste (our local farmers are still harvesting nappa cabbage so I should be able to make another batch soon).