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Potato Starch 감자 전분

Key Nutrients: 
Carbohydrates, Vitamin C
Read full nutrition facts »

Potato starch is a fine powder made by extracting starch from raw potatoes. It is white and soft to the touch. In Korean cooking, potato starch is frequently used as a thickening agent for sauces. It's also found in various dough and batter recipes.

In contrast to regular flour or other starches, potato starch thickens without adding too much heaviness, and it doesn't dull the color of a dish.

Sourcing & Selecting
Potato starch is available at Korean grocery stores. Check the expiration date before purchasing. It should be in a fine powdery form. If it is caked and/or feels moist to the touch, do not use it.

You can substitute wheat flour, cornstarch, or sweet potato starch. However, the consistency of potato starch is different from these alternatives, so you must adjust recipes accordingly.
How to Measure: 
1 cup weighs approximately 160 grams.
Avoid direct sunlight and store in a cool, dry place. Once opened, be sure to seal tightly. For long-term storage, seal tightly and keep in the freezer.

To use potato starch as a thickening agent, always mix it with cold water first, using a 1:1 ratio. Add the mixture to a sauce or a dish while it’s on low heat.

Nutrition and Health Facts: 

Niacin 0.00mg
Sodium 5.00mg
Protein 0.10g
Glucide 82.00g
Retinol 0.00μg
β O Carotene 0.00μg
Vitamin A 0.00μgRE
Vitamin B1 0.00mg
Vitamin B2 0.00mg
Vitamin B6 0.00mg
Vitamin C 0.00mg
Vitamin E 0.00mg
Dietary Fiber 0.00g
Zinc 0.03mg
Folic Acid 0.00μg
Phosphorus 40.00mg
Lipid 0.10g
Iron 1.80mg
Potassium 32.00mg
Calcium 22.00mg
Cholesterol 0.00mg
Ash 0.40g
(of 100 grams of potato starch)


All information within this website is provided for general educational and informational purposes only. This information is not intended nor in any way implied to be medical advice. You should always consult professional health care providers regarding the personal application of any opinions or recommendations related to health symptoms or medical conditions mentioned.