Glossary C

Com Tay Cam refers Vietnamese dish made of rice with mushrooms, chicken and finely sliced pork flavored with ginger.

Chunjang is the Korean Black soybean paste. It is also called Jjjajang. Chunjang color is is dark and is made froma mixture of roasted soybeans and caramel. Black soybean paste is used for making the sauce for Jjajangmyeon.

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Chapssal is Korean for "Sweet rice" or "Glutinous rice". Its scientific name is Oryza sativa var. Glutinosa. Chapssal is much stickier than the usual short rain rice (Ssal ). They are usually used in Asian cooking in making sweets. Chapssal is also called sticky rice, waxy rice, botan rice, biroin chal, mochi rice, or pearl rice.

Cheongju (Clear Rice Wine ) refers to Korean clear, refined rice wine made from a thicker rice wine that has been strained several times. This type of rice wine is similar to Japanese sake

Chapssalgaru is Korean for "Sweet rice flour". It is made of miiled Chapssal to turn into flour. Chapssalgaru (sweet rice flour) is called Mochiko in Japan. Chapssalgaru is also called glutinous rice flour, sweet rice powder, Mochiko powder There are many different kinds of Ssalgaru (rice flour) in Korean, but Chapssalgaru is made with sweet rice or glutinous rice and is widely used to make sticky rice cakes like Gyungdan. It can also be used to make porridge. In other parts of Asia, like in Malaysia, Japan and the Philippines, glutinous rice flour, is also used for making various sweets.

Chikcha (Arrowroot Tea) refers to a Korean tea made from the juice pressed from wild arrowroot. Powdered arrowroot can also be used to make this tea.