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.

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corn syrup

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Recipes that use corn syrup (mul-yeot):

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27 Comments:

  1. Maangchi New York City joined 8/08 & has 12,049 comments

    pristine,
    Well, I don’t know what could be replaced with corn syrup!
    You should leave your question on the forum .
    https://www.maangchi.com/talk/forum/general-discussion

  2. hey maangchi!

    It is really difficult for me to find corn syrup so may I know if there are any possible subsitutes?

  3. Maangchi New York City joined 8/08 & has 12,049 comments

    erin,
    Thank you for your update! Congratulation!

  4. Maangchi I’ve found it. I appreciate you. I did kimchi, grilled beef and potato side dish according your recipes. It’s amazing!!! Thank you very much.

  5. Maangchi New York City joined 8/08 & has 12,049 comments

    erin,
    please ask your questions on the Forum.

  6. Hello. What korean some dishes are used with a corn syrup? Thanks a lot

  7. uh yea you can use the western one, its the same. Ironically, the Korean brands are most likely made with American corn? and amazingly can be shipped back as corn syrup and cheaper than the syrup here (if you live near a Korean market) if not just get the Karo, no differnece really.

    • Maria& has 1 comment

      I agree, and hey, lets face it, Korea has the coolest things like the incredible “elephant controlled pour” nozzle on the top of the bottle. Even the Korean Laundry Machines play pretty tunes……It just makes housework so much more fun!!

  8. Maangchi New York City joined 8/08 & has 12,049 comments

    kumikomatsuo
    Hi, I made a mistake. I wanted to write “can’t” not “can”.
    sorry!

  9. Hi Maangachi, just to make sure.
    YOu mentioned:

    “Corn syrup and corn starch powder are very different, so you can replace corn syrup with conr starch
    powder.”

    Does that mean you CAN or CAN’T?
    I’m confused.

  10. Maangchi New York City joined 8/08 & has 12,049 comments

    Hi, J,
    Thank you for visiting my blog and leaving your question here.
    Corn syrup and corn starch powder are very different, so you can replace corn syrup with conr starch
    powder.
    Kimchi soup? Did you check my “Kimchi stew” video?
    thanks

  11. Hi Maangchi!

    I have just found your blog through your youtube videos, thank you so much for your recipes! Even though we have a lot of Korean restaurants here in Auckland (NZ) it’s nice to be able to make some of the dishes yourself.I would just like to know if corn syrup can be replaced with corn starch (for gamja jorim)? Also, would you happen to know the recipe for (I’m not sure what it is called) chilled kimchi soup? Thank you!

  12. Maangchi New York City joined 8/08 & has 12,049 comments

    I’ve never used western style of corn syrup so far, so I can’t compare the taste. But if the corn syrup is clear and has no flavor, you can use it.

  13. can you use like western corn syrup or is the korean one more suitable?
    thanks!

  14. Maangchi New York City joined 8/08 & has 12,049 comments

    I use this corn syrup when I make some korean side dishes.

  15. Hi Manngchi,

    What’s this for? Thank you!

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