Korean cooking ingredients:

Corn syrup (mulyeot)

“Yeot” in Korean is a kind of candy, so mul (water) yeot can be translated as a kind of “sweet liquid candy.”

In Korean cuisine, mulyeot is used in many side dishes, especially those you stir-fry. Clear looking mulyeot is usually made from corn, and brown mulyeot is made from rice, so it is called ssalyeot. They are often interchangeable in Korean cooking, and usually Koreans use the word mulyeot for ingredients like ssalyeot, which can be confusing.

Posted Friday, February 29th, 2008 at 10:00 pm
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24 Comments:

  1. azie boo malaysia My profile page joined 3/10
    Posted March 31st, 2010 at 10:17 pm | # |

    hello maangchi..if i can’t find corn syrup..can i use corn flour?thanx

  2. jhm
    Posted October 13th, 2009 at 8:57 am | # |

    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?

  3. D
    Posted August 13th, 2009 at 11:34 am | # |

    Sorry, you can disregard the earlier message. You alrady answered that question above.

  4. D
    Posted August 13th, 2009 at 11:31 am | # |

    Is there a difference with Karo brand corn syrup (purchased at any supermarket) and Korean brand corn syrup?

  5. kumikomatsuo
    Posted May 12th, 2009 at 12:42 pm | # |

    For what Rice Syrup is used??

  6. Annie
    Posted February 14th, 2009 at 2:24 am | # |

    Hi Maangchi,

    Do you happen to know the recipe for korean mashed potatoes?

    Thanks.

  7. Maangchi New York City My profile page joined 8/08
    Posted November 28th, 2008 at 10:18 pm | # |

    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

  8. pristine
    Posted November 28th, 2008 at 5:05 pm | # |

    hey maangchi!

    It is really difficult for me to find corn syrup so may I know if there are any possible subsitutes?

  9. Maangchi New York City My profile page joined 8/08
    Posted October 19th, 2008 at 4:15 pm | # |

    erin,
    Thank you for your update! Congratulation!

  10. erin
    Posted October 19th, 2008 at 1:14 pm | # |

    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.

  11. Maangchi New York City My profile page joined 8/08
    Posted October 17th, 2008 at 6:02 pm | # |

    erin,
    please ask your questions on the Forum.

  12. erin
    Posted October 17th, 2008 at 10:53 am | # |

    Hello. What korean some dishes are used with a corn syrup? Thanks a lot

  13. yang
    Posted August 17th, 2008 at 10:34 pm | # |

    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.

    • Maria
      Posted May 20th, 2009 at 6:51 pm | # |

      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!!

  14. Maangchi New York City My profile page joined 8/08
    Posted June 19th, 2008 at 10:40 pm | # |

    kumikomatsuo
    Hi, I made a mistake. I wanted to write “can’t” not “can”.
    sorry!

  15. kumikomatsuo
    Posted June 19th, 2008 at 12:42 pm | # |

    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.

  16. Maangchi New York City My profile page joined 8/08
    Posted May 21st, 2008 at 11:46 pm | # |

    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

  17. J
    Posted May 21st, 2008 at 11:03 pm | # |

    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!

  18. Maangchi New York City My profile page joined 8/08
    Posted April 13th, 2008 at 8:44 am | # |

    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.

  19. ::stephie::
    Posted April 13th, 2008 at 12:46 am | # |

    can you use like western corn syrup or is the korean one more suitable?
    thanks!

  20. Maangchi New York City My profile page joined 8/08
    Posted March 7th, 2008 at 5:30 am | # |

    I use this corn syrup when I make some korean side dishes.

  21. Anonymous
    Posted March 7th, 2008 at 12:26 am | # |

    Hi Manngchi,

    What’s this for? Thank you!


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