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You are here: Home / Flour / Nut Flours / Acorn Starch

Acorn Starch

Acorn starch is a beige-coloured, finely-ground powder.

To make it, acorns are ground and soaked. The grindings are discarded, but the resulting sediment is collected from the water is collected.

Though called a “starch” in English, it is used more as a flour than as a thickener. In Korea, it is used to make various forms of noodles from.

Language Notes

Called “mook” in Korea.

This page first published: Jun 27, 2004 · Updated: Oct 5, 2020.

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Tagged With: Korean Food

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