Description OTTOGI Corn Taste Starch Popular throughout Korea, starch has shown many uses over the centuries. Widely used around the world, Ottogi’s careful selection of corn shows in the fine quality of starch that is produced. With a white and soft texture, unlike regular flours, Ottogi Corn Taste Starch is a perfect alternative for cooking due to its neutral taste and clarity. With great binding strength, long texture and good clarity, the Ottogi Corn Taste Starch gives a subtle corn taste that is ideal for cooking. Made from quality corn, the starch pairs well with a variety of dishes and is an ideal replacement to wheat as a thickening agent for soup, sauce, baking dough and batter. And with a subtle, rich corn flavour, the starch pairs well with a variety of dishes and baking dough and also offers great thickness without having to add too much heaviness. Condensed Cream of Mushroom Soup 1 can evaporated milk (you can use regular milk in a pinch, it just won’t be quite as creamy) chicken broth (I used reduced sodium) 1 ½ teaspoons onion powder 4 tablespoons OTTOGI Corn Taste Starch 1 tablespoon olive oil ¼ teaspoon OTTOGI black pepper 1 cup mushrooms 1. Pour the can of evaporated milk and add chicken broth to total 2 cups. 2. Add all ingredients except the mushrooms into the blender and give it a quick whirl to mix. 3. Add in the mushrooms and blend again until mushrooms reach desired size. This can be a couple of seconds for chunks of mushrooms or longer if you’d like to puree (& hide) the mushrooms. 4. Place in a saucepan on medium high heat. Stir continuously with a whisk until thick. 5. Remove from heat and cool. 6. Can be stored in the fridge for 1 week.
