Korean oligosaccharide syrup (oligodang)

olligodang 올리고당

Flavor and role: A clear Korean liquid sweetener, less sweet than sugar. It gives braises and stir-fries a gloss, but its sweetness drops at high heat.
Typical dishes and uses: Stir-fried dried anchovies (myeolchi-bokkeum), tteokbokki, braised dishes, gangjeong (sweet glazed fried snacks)
Substitutes: 1 tbsp oligosaccharide syrup = 1 tbsp mulyeot (Korean rice syrup; or light corn syrup), or 2 tsp sugar + 1 tsp water.
Storage: 1 year in a cool place at room temperature, even after opening. Wipe the spout clean.
Main countries: Korea
Used in this book: Yangnyeom Chicken (Korean Fried Chicken)Tteokbokki (Spicy Rice Cakes)Seared Chicken Thigh Dakbokkeumtang with Homemade Chilli Oil Royal Court Beef Japchae with Braised Noodles Beef & Braised Burdock Kimbap with Rolled Omelette Brined Soy-Garlic Fried Chicken Beef Brisket Tteokbokki with Chili Oil and Jammy Eggs

Updated 2026-10-10