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.
I was wondering if corn syrup is use in the same way as cooking wine and also is sake another term for cooking wine.
Hi bsim8331,
corn syrup is a thick and sweet syrupy mixture so definitely not used the same way as cooking wine. There are many kinds of cooking wine, and they add different flavours to your dish. Sake is one of those kind in the japanese flavour dept and in chinese dishes, you could use hua diao. hope this helps! :)
hello maangchi..if i can’t find corn syrup..can i use corn flour?thanx
Corn syrup is very sweet liquid not anything like flour! If you cannot use corn syrup you should use honey or maybe small amount of water with sugar dissolved in it!
I find that corn syrup is a substitute for ‘malt syrup’ which is transliterated in a book as: “choch’ung” or “choch’ong.” Could you provide the actual Korean for me?
조청 (jo cheong)
Many thanks.
Sorry, you can disregard the earlier message. You alrady answered that question above.
Is there a difference with Karo brand corn syrup (purchased at any supermarket) and Korean brand corn syrup?
For what Rice Syrup is used??
Hi Maangchi,
Do you happen to know the recipe for korean mashed potatoes?
Thanks.
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
hey maangchi!
It is really difficult for me to find corn syrup so may I know if there are any possible subsitutes?
erin,
Thank you for your update! Congratulation!
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.
erin,
please ask your questions on the Forum.
Hello. What korean some dishes are used with a corn syrup? Thanks a lot
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.
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!!
kumikomatsuo
Hi, I made a mistake. I wanted to write “can’t” not “can”.
sorry!
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.
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
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!
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.
can you use like western corn syrup or is the korean one more suitable?
thanks!
I use this corn syrup when I make some korean side dishes.
Hi Manngchi,
What’s this for? Thank you!