Corn Syrup

물엿, MulYeot

Corn syrup is made from cornstarch, and composed mainly of glucose. A series of two enzymatic reactions are used to convert the corn starch to corn syrup. Its major use is in commercially-prepared foods as a thickener and for its moisture-retaining (humectant) properties which keep foods moist and help to maintain freshness. Because of its mild sweetness, corn syrup may be used in conjunction with highly-intense sweeteners. Corn syrup is used to soften texture, add volume, prohibit crystallization, and enhance flavor.

Read more from Wikipedia…

  • Use:
    Seasoning, Sauce

  • Storage:
    Keep in the cabinet.


  1. June says

    Hi Aeri,

    What kind of syrup is used in cooking tteokboki ? Is it corn syrup? Can it be omitted? What does “올 리 고 당” on the label means? Thanks!

  2. mina says

    i am learning how to make korean side dishes just tafu and some vegetables and egg but i tasted this potato side dish from a korean resto here in manila and I AM TRYING TO DO IT AT HOME

    • says

      Hi, Enya
      Yes .. you can use both sugar or honey instead of corn syrup..but just make sure.. the honey doesn’t have some strong flavor since it’s from some different kinds of flowers… thanks !!!

    • says

      Hi, Moya
      Thanks for your comment. I’m trying to finish posting more information about the ingredients and link them. 😀 Nice to meet you !!!

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