Korean cooking ingredients

Corn syrup

Mul-yeot 물엿

Corn syrup (mul-yeot) is used in Korean cuisine as a sweetener. Yeot is a kind of traditional Korean candy, so the word mulyeot can be translated as “sweet liquid candy.” It’s sold in Korean grocery stores, and also in non-Korean grocery stores too, as corn syrup (without the Korean writing!).

Clear mulyeot is made from corn, and brown mulyeot, called rice syrup, or ssal-jocheong is made from rice. They are pretty much interchangeable in Korean cooking but corn syrup is thinner and the color is clear.

Advertisement

corn syrup

Advertisement

Posted on Friday, February 29th, 2008 at 10:00 pm. Last updated on December 12, 2020.
Tagged: , , ,

Recipes that use corn syrup (mul-yeot):

Advertisement

27 Comments:

  1. bsim8331 joined 3/11 & has 1 comment
    Posted March 25th, 2011 at 1:40 pm |

    I was wondering if corn syrup is use in the same way as cooking wine and also is sake another term for cooking wine.

    • happy002 Australia joined 11/09 & has 4 comments
      Posted April 10th, 2011 at 1:37 pm |

      Hi bsim8331,

      corn syrup is a thick and sweet syrupy mixture so definitely not used the same way as cooking wine. There are many kinds of cooking wine, and they add different flavours to your dish. Sake is one of those kind in the japanese flavour dept and in chinese dishes, you could use hua diao. hope this helps! :)

  2. azie boo malaysia joined 3/10 & has 4 comments
    Posted March 31st, 2010 at 10:17 pm |

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

    • KillDeer Hamilton, Ontario joined 9/10 & has 33 comments
      Posted September 30th, 2010 at 1:00 pm |

      Corn syrup is very sweet liquid not anything like flour! If you cannot use corn syrup you should use honey or maybe small amount of water with sugar dissolved in it!

  3. jhm& has 6 comments
    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?

  4. D& has 7 comments
    Posted August 13th, 2009 at 11:34 am |

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

  5. D& has 43 comments
    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?

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

    For what Rice Syrup is used??

  7. Annie& has 1 comment
    Posted February 14th, 2009 at 2:24 am |

    Hi Maangchi,

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

    Thanks.

More comments to read! Jump to page: 1 2

Leave a Reply

You must be logged in to post a comment.