Rice syrup (ssal-jocheong) is used in Korean cuisine as a natural sweetener and to add a shiny glaze to dishes. It’s made with rice and barley malt powder. Sprouted barley has an enzyme called amylase that makes this syrup sweet.

Rice syrup is thick and viscous and has a rich, earthy, subtly grainy flavor, much more distinctive than sugar or corn syrup. Sugar or honey can be substitutes, but they are much sweeter. You can buy it or make it at home.

rice syrup

rice syrup

Recipes that use rice syrup (ssal-jocheong):


  1. RedRosylee United States joined 4/23 & has 5 comments

    Should rice syrup be refrigerated after opening?

  2. Yana94 Malaysia joined 2/19 & has 1 comment

    Can i substitute rice syrup with honey?????
    Korean supermarket quite far from my place where i live right now….

  3. Kscape New York joined 2/18 & has 1 comment

    Hello Maangchi, I bought the rice oligo syrup instead of the rice malt one, is it the same?

  4. syalatte malaysia joined 7/16 & has 1 comment

    maangchi, if i kudnt get the rice syrup, will it destroy the good taste or is there any other way to replace dat rice syrup? i attend to try the crispy and crunchy fried chicken

  5. miss R joined 4/15 & has 1 comment

    hai Maangchi,..i want to make hot pepper paste and is it ok if im using maple syrup beside rice syrup?..because ican’t find it here in malaysia..

  6. khahn22 MA joined 7/12 & has 1 comment

    In the bottom picture there’s something called Rice Oligosaccharide. I got this by accident. Can I use it in this recipe? What is it, do you know?

    Also, I bought regular rice flour instead of sweet rice flour (that’s what I get for not bringing the recipe with me to the store)… Will that work?

    Thx so much for this recipe… It looks delicious!

  7. Rayne Canada/Korea joined 7/11 & has 1 comment

    What is a substitute for rice syrup? I can’t find it anywhere and I can’t seem to google a substitute…

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