Sweeteners · syrup

Rice syrup

Also called brown rice syrup, jocheong, mulyeot

Thick, mild syrup made by breaking down rice starch; less sweet than sugar. Used in Korean jocheong-based glazes and side dishes and in granola bars and vegan baking.

VeganVegetarianGluten-freeDairy-free

What can replace it

  • T2 · GoodCorn syrup

    Sweeter and neutral; use a little less. (use 0.8× the amount)

  • T2 · GoodGlucose syrup

    Sweeter, thicker; use a little less. (use 0.8× the amount)

  • T2 · GoodMaltose

    Thicker; warm to loosen.

  • T3 · In a pinchAgave syrup

    Thinner and much sweeter. (use 0.75× the amount)

  • T3 · In a pinchHoney

    Floral, sweeter; browns faster. (use 0.75× the amount)

Cook with Rice syrup