http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Tue, 21 May 2013 17:57:55 +0000 http://www.maangchi.com/talk/topic/corn-syrup#post-961 Mon, 25 May 2009 18:48:09 +0000 DominiqueEchard 961@http://www.maangchi.com/talk/ <p>soko2usa,</p> <p>Yes, Karo is the same stuff! As long as it is the Light and not dark it will taste the same. Though I bet Dark corn syrup would be a nice color and deeper flavor in some dishes.</p> <p>Dominique </p> http://www.maangchi.com/talk/topic/corn-syrup#post-914 Fri, 15 May 2009 18:06:36 +0000 soko2usa 914@http://www.maangchi.com/talk/ <p>I've been able to find most things, like sesame oil, but instead of going to an Asian grocer for mool yut (corn syrup), would the American brand of Karo corn syrup be okay instead? It's holding me back in a few dishes I want to try.</p> <p>Thanks in advance for any help!</p> <p>Kerri</p> <p>EDIT: I put this in the wrong place by accident. I'm sorry! </p>