Where to buy Korean ingredients:
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Korean cooking ingredients:
- Abalone
- Apple vinegar
- Asian chives
- Bamboo shoots
- Barley
- Barley malt powder
- Black bean paste
- Black sesame seeds
- Black sweet rice
- Buckwheat noodles
- Butternut squash
- Cinnamon
- Clams
- Corn syrup
- Cornish hen
- Crushed chili peppers
- Daikon radish
- Dill cucumber
- Dried anchovies
- Dried persimmons
- Edible chrysanthemum
- Eggplant
- Enoki mushrooms
- Fernbrake
- Fish cakes
- Fish sauce
- Fresh ginseng
- Frozen rice flour
- Garlic stems
- Ginger
- Green chili peppers
- Ground pork
- Hot pepper flakes
- Hot pepper paste
- Jja jjang myun noodles
- Jujubes
- Kelp
- Korean perilla leaves
- Korean radish
- Laver
- Mandu skins
- Mugwort powder
- mung bean jelly starch powder
- Mung beans
- Mustard powder
- Napa cabbage
- Oyster sauce
- Perilla seeds powder (deulkkae garu)
- Pickled radish
- Pine needles
- Pine nuts
- Pork belly
- Potato starch
- Red beans
- Red chili peppers
- Rice cake
- Roasted soy bean powder
- Roe
- Salted shrimp
- Sea plant (miyuk)
- Seafood medley
- Seaweed for samgak kimbap
- Sesame oil
- Sesame seeds
- Shiitake mushrooms
- Shredded red pepper
- Sliced rice cake
- Soft tofu
- Soy sauce
- Soybean paste
- Soybean sprouts
- Soybeans
- Squid
- Starch noodles
- Sweet potatoes
- Sweet rice
- Sweet rice flour
- Thin wheat flour noodles
- Tofu
- Turbinado sugar
- Water dropwort
- White oyster mushrooms
- Wood ear mushrooms
- Young summer radish
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I find that corn syrup is a substitute for ‘malt syrup’ which is transliterated in a book as: “choch’ung” or “choch’ong.” Could you provide the actual Korean for me?
조청 (jo cheong)
Many thanks.
Sorry, you can disregard the earlier message. You alrady answered that question above.
Is there a difference with Karo brand corn syrup (purchased at any supermarket) and Korean brand corn syrup?
For what Rice Syrup is used??
Hi Maangchi,
Do you happen to know the recipe for korean mashed potatoes?
Thanks.
pristine,
Well, I don’t know what could be replaced with corn syrup!
You should leave your question on the forum .
http://www.maangchi.com/talk/forum/general-discussion
hey maangchi!
It is really difficult for me to find corn syrup so may I know if there are any possible subsitutes?
erin,
Thank you for your update! Congratulation!
Maangchi I’ve found it. I appreciate you. I did kimchi, grilled beef and potato side dish according your recipes. It’s amazing!!! Thank you very much.
erin,
please ask your questions on the Forum.
Hello. What korean some dishes are used with a corn syrup? Thanks a lot
uh yea you can use the western one, its the same. Ironically, the Korean brands are most likely made with American corn? and amazingly can be shipped back as corn syrup and cheaper than the syrup here (if you live near a Korean market) if not just get the Karo, no differnece really.
I agree, and hey, lets face it, Korea has the coolest things like the incredible “elephant controlled pour” nozzle on the top of the bottle. Even the Korean Laundry Machines play pretty tunes……It just makes housework so much more fun!!
kumikomatsuo
Hi, I made a mistake. I wanted to write “can’t” not “can”.
sorry!
Hi Maangachi, just to make sure.
YOu mentioned:
“Corn syrup and corn starch powder are very different, so you can replace corn syrup with conr starch
powder.”
Does that mean you CAN or CAN’T?
I’m confused.
Hi, J,
Thank you for visiting my blog and leaving your question here.
Corn syrup and corn starch powder are very different, so you can replace corn syrup with conr starch
powder.
Kimchi soup? Did you check my “Kimchi stew” video?
thanks
Hi Maangchi!
I have just found your blog through your youtube videos, thank you so much for your recipes! Even though we have a lot of Korean restaurants here in Auckland (NZ) it’s nice to be able to make some of the dishes yourself.I would just like to know if corn syrup can be replaced with corn starch (for gamja jorim)? Also, would you happen to know the recipe for (I’m not sure what it is called) chilled kimchi soup? Thank you!
I’ve never used western style of corn syrup so far, so I can’t compare the taste. But if the corn syrup is clear and has no flavor, you can use it.
can you use like western corn syrup or is the korean one more suitable?
thanks!
I use this corn syrup when I make some korean side dishes.
Hi Manngchi,
What’s this for? Thank you!