粉 Chikgaru (칡가루)

Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 2

1. 性大寒, 味甘, 無毒. 止煩渴, 利大小便, 小兒熱痞. 《本草》

   Its nature is greatly cold, its taste sweet, and it is non-toxic. It stops beongal (煩渴, vexation thirst), frees the passage of stool and urine, and addresses yeolbi (熱痞, heat blockage) in small children. 《Boncho (本草)》

   HomiclubGalbun is the starch settled out of kudzu root. It is what goes into Korean chik naengmyeon and chik guksu noodles, and into Japanese kuzumochi.

2. 採生葛根, 搗爛浸水中, 揉出粉, 澄成片, 擘塊, 下沸湯中, 以蜜生拌食之, 解酒客渴, 甚妙. 《入門》

   Dig fresh kudzu root, pound it to a pulp, steep it in water, knead out the starch, let it settle into a cake, break the cake into lumps, drop them into boiling water, and toss them raw with honey before eating; for relieving a drinker's thirst it is exceedingly apt. 《Ipmun (入門)》