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.

corn syrup

Recipes that use corn syrup (mul-yeot):


  1. bsim8331 joined 3/11 & has 1 comment

    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

      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

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

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

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

  6. For what Rice Syrup is used??

  7. Hi Maangchi,

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


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