Rice syrup

Ssalyeot 쌀엿

Rice syrup (Ssalyeot) is used in Korean cuisine as a sweetener and to add shine to the dish, much like mulyeot. In fact, most Koreans simply call it “mulyeot” when they really mean ssalyeot.

The main difference between the two is that ssalyeot is a nice brown color, unlike mulyeot, which is clear.

rice syrup

rice syrup

Recipes that use rice syrup (ssalyeot):


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  1. miss R My profile page joined 4/15
    Posted April 28th, 2015 at 3:32 am | # |

    hai Maangchi,..i want to make hot pepper paste and is it ok if im using maple syrup beside rice syrup?..because ican’t find it here in malaysia..

  2. khahn22 MA My profile page joined 7/12
    Posted July 23rd, 2012 at 4:19 pm | # |

    In the bottom picture there’s something called Rice Oligosaccharide. I got this by accident. Can I use it in this recipe? What is it, do you know?

    Also, I bought regular rice flour instead of sweet rice flour (that’s what I get for not bringing the recipe with me to the store)… Will that work?

    Thx so much for this recipe… It looks delicious!

  3. Rayne Canada/Korea My profile page joined 7/11
    Posted February 3rd, 2012 at 7:01 pm | # |

    What is a substitute for rice syrup? I can’t find it anywhere and I can’t seem to google a substitute…

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