Mulyeot and Jocheong (Rice syrup)

🔍 What is it? A thick syrup made by saccharifying grain starch. The clear, factory-made one is mulyeot, and the dark brown, traditionally simmered one is jocheong. 👅 Taste and Aroma Its sweetness is milder than sugar, and jocheong has a savory grain aroma. 🍳 How to use it Its main role is to add a unique 'shiny glaze' to braised dishes (like jangjorim and stir-fried anchovies) and stir-fries. It's also used as a dip for tteok (rice cakes). 🛒 Buying/Substitution Tips Can be substituted with 'corn syrup' or 'rice syrup'. Honey might not be suitable for some dishes due to its strong aroma.