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.
- Use:
Seasoning, Sauce- Storage:
Keep in the cabinet.- Short Korean lesson: *^^*
MulYeot (물엿)=Corn Syrup
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!
yes.. it’s corn syrup.. you can use just normal sugar instead.. 올리고당 means.. oligosaccharide
hi Henny,
I love my fans.. hehe
Very kind comment.. thanks
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
hi mina,
Yes, i hope you liked it.. thanks
Can we use sugar or honey in place of corn syrup
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 !!!
This is great info to know.
Hi, Moya
Nice to meet you !!!
Thanks for your comment. I’m trying to finish posting more information about the ingredients and link them.