Substitute Sweeteners

This topic has 4 replies, 5 voices, and was last updated 5 years, 6 months ago by stephnmax.

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- August 15, 2018 at 3:20 pm #78750
  DaniBGoode
  Participant
  Hi everyone! My partner and I just got back from Seoul and are wanting to start making Korean food at home. I am very overweight and am also looking to start a paleo diet and am looking to get rid of added sugar. I WILL be able to use sweeteners such as honey, fruit purée, fruit juice, and maple syrup here and there. I’m wondering if anyone has used any of these sweeteners in place of sugar? (I’ve noticed a lot of Korean recipes that call for soy sauce also call for raw brown sugar.) Or which of these sweeteners would be good replacements in different recipes. Thanks in advance!
- August 15, 2018 at 5:55 pm #78751
  Janet-Ridgefield
  Participant
  Hi Dani, I have used honey in a lot of Korean cooking. Some dishes are slightly sweet so it’s nice to add a little bit of a sweetener but you might be able to use less than called for. You might also look into rice syrup which is available in Asian markets. Janet
- August 27, 2018 at 11:40 pm #78865
  eatallrecipes
  Participant
  Honey is nicely masked, even with the fried chicken recipes. The conversion rate seems to be 1 sugar : 1/2 honey.
- September 29, 2018 at 9:43 am #79260
  Tuzganaq
  Participant
  You could try Stevia. It’s a calory free natural sweetener. It is very sweet, so you don’t need to add that much as with sugar. I use Stevia instead of sugar very often (except for fermenting, lacto acid bacterias really do need their sugar). You could also use honey, when you aim for shiny dishes. :-)
- September 29, 2018 at 2:31 pm #79263
  stephnmax
  Participant
  Hi,
  If you want to make kimchi, you can use plum extract. (매실액) That would be a good substitute for sugar. I believe you can find this at Korean grocery stores or some Chinese ones.
  Thank you,
  Yong
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