Korean cooking ingredients:

Corn syrup

It’s called “Mool Yut” in Korean.

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

23 Comments:

  1. jhm

    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?

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

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

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

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

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

    For what Rice Syrup is used??

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

    Hi Maangchi,

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

    Thanks.

    Posted February 14, 2009 at 2:24 am | #
  6. Maangchi New York City My profile page
    joined August 6, 2008

    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

    Posted November 28, 2008 at 10:18 pm | #
  7. pristine

    hey maangchi!

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

    Posted November 28, 2008 at 5:05 pm | #
  8. Maangchi New York City My profile page
    joined August 6, 2008

    erin,
    Thank you for your update! Congratulation!

    Posted October 19, 2008 at 4:15 pm | #
  9. erin

    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.

    Posted October 19, 2008 at 1:14 pm | #
  10. Maangchi New York City My profile page
    joined August 6, 2008

    erin,
    please ask your questions on the Forum.

    Posted October 17, 2008 at 6:02 pm | #
  11. erin

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

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

    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.

    Posted August 17, 2008 at 10:34 pm | #
    • Maria

      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!!

      Posted May 20, 2009 at 6:51 pm | #
  13. Maangchi New York City My profile page
    joined August 6, 2008

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

    Posted June 19, 2008 at 10:40 pm | #
  14. kumikomatsuo

    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.

    Posted June 19, 2008 at 12:42 pm | #
  15. Maangchi New York City My profile page
    joined August 6, 2008

    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

    Posted May 21, 2008 at 11:46 pm | #
  16. J

    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!

    Posted May 21, 2008 at 11:03 pm | #
  17. Maangchi New York City My profile page
    joined August 6, 2008

    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.

    Posted April 13, 2008 at 8:44 am | #
  18. ::stephie::

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

    Posted April 13, 2008 at 12:46 am | #
  19. Maangchi New York City My profile page
    joined August 6, 2008

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

    Posted March 7, 2008 at 5:30 am | #
  20. Anonymous

    Hi Manngchi,

    What’s this for? Thank you!

    Posted March 7, 2008 at 12:26 am | #

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