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.
I was wondering if corn syrup is use in the same way as cooking wine and also is sake another term for cooking wine.
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! :)
hello maangchi..if i can’t find corn syrup..can i use corn flour?thanx
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!
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?
조청 (jo cheong)
Many thanks.
Sorry, you can disregard the earlier message. You alrady answered that question above.
Is there a difference with Karo brand corn syrup (purchased at any supermarket) and Korean brand corn syrup?
For what Rice Syrup is used??
Hi Maangchi,
Do you happen to know the recipe for korean mashed potatoes?
Thanks.