Introduction

Jocheong (조청) is a traditional Korean syrup made from grains, most commonly rice. It is one of the main sweeteners in Korean home cooking and is used much like honey or corn syrup.

Korean cooks reach for jocheong when they want a dish to be sweet and shiny. It gives braised and stir-fried side dishes their glossy, sticky coating.

Jocheong is closely related to mulyeot (물엿), a similar liquid syrup. In stores, the two names are often used for comparable products made from rice, corn, or other starches.

What is Jocheong Made Of?

Traditional jocheong is made by mixing cooked rice with malted barley (yeotgireum). Enzymes in the malt break the rice starch down into sugars. The liquid is then strained and slowly boiled down into a thick, amber syrup.

• Ssal-jocheong – rice syrup, the most traditional type
• Mulyeot – a clear grain syrup, often made from corn or other starches
• Oligosaccharide syrup – a modern, lighter-tasting syrup commonly used the same way
• Other grain syrups – versions made with barley, sorghum, or sweet potato

What Does Jocheong Taste Like?

Jocheong has a soft, mellow sweetness that is less sharp than white sugar, with a light toasty, malty note. Rice syrup in particular tastes gentle and clean.

Its thick, sticky texture is just as important as its flavor. Added at the end of cooking, it coats food with an appetizing shine.

Popular Korean Dishes That Use Jocheong

Gamja Jorim (Soy-Braised Potatoes)

A favorite banchan of small potato cubes braised in soy sauce and finished with syrup for a sweet, glossy glaze.

Myeolchi Bokkeum (Stir-Fried Anchovies)

Crispy dried anchovies stir-fried with garlic and syrup, which binds them together with a light, sweet coating.

Dakgangjeong (Sweet Crispy Chicken)

Bite-size fried chicken tossed in a sticky sauce. Syrup helps the sauce cling to the chicken and stay glossy.

Tteokbokki

Many tteokbokki recipes use jocheong or mulyeot to balance the heat of the gochujang sauce and give it a shiny finish.

Easy Gamja Jorim Recipe (Serves 2–3)

Sweet and savory braised potatoes, a classic Korean side dish that keeps well in the fridge for a few days.

Ingredients

• 2 medium potatoes (about 400 g), peeled and cut into 2 cm cubes
• 1 tbsp cooking oil
• 1 tsp toasted sesame seeds
• 1 tsp sesame oil

Sauce

• 3 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp minced garlic
• 1 cup (240 ml) water
• 2 tbsp jocheong (rice syrup), added at the end

Instructions

1. Soak the potatoes. Soak the cubes in cold water for about 10 minutes to remove surface starch, then drain well.
2. Sauté. Heat the oil in a pan over medium heat and stir-fry the potatoes for 3–4 minutes, until the edges look slightly translucent.
3. Braise. Add the water, soy sauce, sugar, and garlic. Bring to a boil, then cover and simmer for 10–12 minutes, until the potatoes are tender when pierced.
4. Reduce. Uncover and keep cooking, stirring gently, until most of the liquid has evaporated.
5. Glaze. Add the jocheong and stir for 1–2 minutes until the potatoes look sticky and shiny.
6. Finish. Turn off the heat, drizzle with sesame oil, and sprinkle with sesame seeds. Serve warm or at room temperature.

Tip: Always add jocheong near the end of cooking. Added too early, it can scorch and lose its shine.

Where to Buy Jocheong

Jocheong is sold in plastic squeeze bottles or jars at Korean and Asian grocery stores. Look for “Korean rice syrup,” “ssal-jocheong,” or “mulyeot” (corn syrup).

United States

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Amazon
https://www.amazon.com/s?k=korean+rice+syrup+jocheong

H-Mart
https://www.hmart.com/search?type=product&q=rice syrup

Canada

Amazon Canada
https://www.amazon.ca/s?k=korean+rice+syrup+jocheong

Europe

Amazon UK
https://www.amazon.co.uk/s?k=korean+rice+syrup+jocheong

How to Store Jocheong

Keep jocheong tightly sealed in a cool, dry place away from direct sunlight, and check the label for any instruction to refrigerate after opening. Wipe the bottle cap clean after each use so it does not stick shut.

If the syrup becomes very thick in cold weather, set the bottle in warm water for a few minutes to loosen it.

Conclusion

Jocheong is the gentle Korean rice syrup behind the glossy shine of so many banchan. With a soft, malty sweetness and sticky texture, it is a simple pantry staple that makes Korean side dishes taste and look just right.