Arrowroot flour

칡가루, chikgaru

This is a starch similar in appearance and qualities as cornstarch.

Advantages over cornstarch:
-More neutral flavor, so it’s a good thickener for delicately flavored sauces.
-Works at a lower temperature.
-Tolerates acidic ingredients and prolonged cooking better.
-Can be frozen and thawed with good results.

Arrowroot starch is not a good thickener for dairy-based sauces.

To thicken with arrowroot, mix with an equal amount of cold water, then whisk into a hot liquid for roughly 30 seconds. Look for it in Asian markets and health food stores.

One tablespoon Arrowroot starch thickens one cup of liquid.