Reply To: “Western” substitudes

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Unfortunately, I’ve found sweet rice flour pretty hard to substitute, as it has a pretty distinctive flavor and texture. Even just buying regular rice flour is totally different!

As for rice syrup, I’ve substituted corn syrup (I live in the US), which was okay flavor-wise, but when I use it I can never get the nice glossy finish on things like braised black beans. Maybe you could try golden syrup?