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Korean Rice Syrup Recipe

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Ottogi 100 Korean Rice Syrup, 700 Grams/24 Ounces (Jocheong, Yetnal Ssalyeot
Ottogi 100 Korean Rice Syrup, 700 Grams/24 Ounces (Jocheong, Yetnal Ssalyeot from www.amazon.com

Description

Korean rice syrup, also known as malt syrup or jocheong, is a sweetener commonly used in Korean cooking. It is made from steamed rice, barley, or sweet potatoes, and has a thick consistency and a rich, caramel-like flavor. Korean rice syrup is often used in marinades, sauces, and desserts, and can also be used as a substitute for honey or sugar in many recipes.

Prep Time

30 minutes

Cook Time

3 hours

Ingredients

  • 2 cups short-grain rice
  • 4 cups water
  • 1/4 cup barley malt powder

Equipment

  • Large pot
  • Medium-sized bowl
  • Cheesecloth or fine-mesh strainer
  • Baking sheet or roasting pan

Method

  1. Rinse the rice in cold water until the water runs clear.
  2. Place the rice and water in a large pot and bring to a boil over high heat.
  3. Reduce the heat to low and simmer, stirring occasionally, for 2 hours.
  4. Remove the pot from the heat and let it cool for 10-15 minutes.
  5. Strain the rice through a cheesecloth or fine-mesh strainer into a medium-sized bowl.
  6. Add the barley malt powder to the rice water and stir until it dissolves.
  7. Transfer the mixture to a baking sheet or roasting pan and bake at 150°F for 1 hour.
  8. After 1 hour, increase the temperature to 200°F and bake for an additional 1-2 hours, or until the mixture has thickened and turned a dark caramel color.
  9. Remove the pan from the oven and let the syrup cool to room temperature.
  10. Transfer the syrup to a jar or bottle and store in the refrigerator for up to 3 months.

Notes

  • You can use sweet potato or barley instead of rice to make the syrup.
  • Make sure to stir the rice occasionally while simmering to prevent it from sticking to the bottom of the pot.
  • The syrup will thicken as it cools, so don't worry if it seems thin while still warm.

Nutrition Info

  • Serving Size: 1 tablespoon
  • Calories: 40
  • Total Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Total Carbohydrates: 10g
  • Dietary Fiber: 0g
  • Sugars: 7g
  • Protein: 0g

Recipe Tips

  • Use the syrup to make traditional Korean desserts like yakwa or songpyeon.
  • You can also use the syrup as a glaze for roasted meats or vegetables.
  • If the syrup is too thick, you can thin it out with a little bit of water or rice vinegar.

Enjoy your homemade Korean rice syrup in your favorite recipes!


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