Korean cooking forum topics:
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.
Thanks in advance for any help!
EDIT: I put this in the wrong place by accident. I’m sorry!
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.
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