Korean rice syrup (mulyeot / jocheong)
mulyeot 물엿 / jocheong 조청
- Flavor and role
- A sticky syrup made by converting grain starch into sugar with malt or enzymes and boiling it down. Jocheong is made from rice and is brown with a nutty aroma.
- Typical dishes and uses
- Stir-fried dried anchovies, yakgwa (honey cookies), gangjeong, dip for rice cakes, making gochujang
- Substitutes
- 1 tbsp mulyeot = 1 tbsp oligosaccharide syrup, or 1 tbsp corn syrup, or 2/3 tbsp honey.
- Storage
- 1-2 years in a cool place at room temperature. If it hardens, warm it in a water bath.
- Main countries
- Korea
Updated 2026-10-10