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.
Hai,maangchi
Can i substitute rice syrup with honey?????
Korean supermarket quite far from my place where i live right now….
Hello Maangchi, I bought the rice oligo syrup instead of the rice malt one, is it the same?
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
To make crispy and crunchy fried chicken you can replace the rice syrup with sugar or honey. Good luck!
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..
I would use rice syrup. Check out a Korean grocery store in your area, please. This is a list of Korean grocery stores in Malaysia. https://www.maangchi.com/shopping/malaysia
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!
What is a substitute for rice syrup? I can’t find it anywhere and I can’t seem to google a substitute…
You can use any type of syrup. Haw about Karo or corn syrup?