Rice Syrup & Oligosaccharide Syrup
조청 · 물엿 · 올리고당jo-cheong · mul-yeot · ol-li-go-dang
Liquid sweeteners for glossy glazes and braises
Instead of granulated sugar, Korean cooks often use a liquid sweetener: jocheong (traditional grain syrup), mulyeot (clear rice or corn syrup) or oligodang (oligosaccharide syrup). They dissolve instantly and give braised and stir-fried dishes their glossy coating.
- Korean name
- 조청 · 물엿 · 올리고당 (jo-cheong · mul-yeot · ol-li-go-dang)
- What it is
- Liquid sweeteners for glossy glazes and braises
- Storage
- Store at room temperature.
- Substitute
- Honey (sweeter — use about three-quarters as much), light corn syrup or maple syrup; for gloss, sugar dissolved in a little water.
- Recipes
- Used in 70 recipes on coo K food
The types
Jocheong is made by breaking down cooked rice or other grains with barley malt and slowly boiling the liquid down; it is amber, toasty and less sweet than honey. Mulyeot is a clear, thick, mildly sweet syrup used mainly for shine. Oligodang is marketed as a lighter alternative to sugar because part of it is fiber that the body does not fully digest; it is best added toward the end of cooking.
How they are used
Syrups are stirred in at the end of braises and stir-fries such as anchovy stir-fry, lotus root and burdock jorim, and soy-braised beef, to make them shine. They also go into gochujang sauces, traditional sweets such as yakgwa, and candied sweet potato — and jocheong is the classic dip for grilled rice cakes.
Add syrups late: cooked too long, they can scorch or set hard as they cool.
🧊 How to store it
Store at room temperature. If it crystallizes, warm the jar gently in hot water.
🔄 Substitutes
Honey (sweeter — use about three-quarters as much), light corn syrup or maple syrup; for gloss, sugar dissolved in a little water.
🛒 Where to buy
Look for it at Korean or pan-Asian grocery stores such as H Mart, or order it online — it keeps well, so it is easy to stock up.
As an Amazon Associate, coo K food earns from qualifying purchases.
