Mulyeot (Corn Syrup) / Oligodang
照りと粘りの魔術師！韓国の甘辛炒めに必須の液体シロップ
Description
Korean corn/oligosaccharide syrup. The absolute secret to the sticky, glossy, highly appetizing glaze on Korean spicy stir-fries (Bokkeum).
Classification: Everyone, Sweetener, Glaze, Essential Condiment
Shops selling Mulyeot (Corn Syrup) / Oligodang
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Corn starch(or Oligosaccharide)
Instructions
- Added at the end of making sauces for Dak Galbi or Yangnyeom Chicken to provide a sticky, mouth-watering glossy sheen.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Japanese starch syrup, Honey
Pairing
Yangnyeom Chicken / Anchovy stir-fry
Trivia
[Difference] Sugar burns and dries out. Corn syrup ensures the sauce clings stickily to the ingredients and remains gooey even when cold.
Eating tips & etiquette
[Visual/Glaze] The reason Korean red stir-fries shine brilliantly like plastic food models is the generous application of this clear syrup.
Allergen
None