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Korean Rice Syrup

Korean Rice Syrup: A Sweet Concoction

Korean cuisine is a delightful tapestry of flavors, and one of its lesser-known gems is rice syrup (known as Ssal-jocheong in Korean). This golden concoction has been cherished for centuries, long before refined white sugar became widely available. Let’s dive into the world of Korean rice syrup, exploring its history, uses, and how you can make it at home.

What Is Rice Syrup?

Rice syrup is a natural sweetener made from two simple ingredients: rice and barley malt powder. The process involves fermentation, which activates the enzyme amylase found in sprouted barley. The result is a syrup that boasts an earthy, slightly sweet, and nutty flavor. Koreans have used it for thousands of years, not only as a sweetener but also for its potential health benefits.

Traditional Method: Stovetop Magic


  • 5 cups (2¼ pounds) of short-grain white rice
  • 2 cups of barley malt powder


  1. Prepare the Rice:
    • Rinse the rice thoroughly until the water runs clear.
    • Add 5 cups of water to the rice in a large pot.
    • Cover and cook over medium-high heat for 12 minutes until the rice bubbles and begins to boil over.
    • Reduce the heat, cover, and simmer for another 10 minutes until the rice is fully cooked and fluffy.
  2. Fluff and Cool:
    • Remove the pot from the heat and fluff the cooked rice with a wooden spoon.
    • Let it cool slightly.
  3. Fermentation Time:
    • Transfer the cooked rice to a large container.
    • Allow it to ferment for about 10 hours. Yes, patience is key!
  4. Strain and Boil:
    • Strain the fermented rice through a fine-mesh sieve, collecting the liquid.
    • In a heavy pot, bring the liquid to a gentle boil over medium heat.
    • Watch the bubbles carefully: When they reach about half an inch in size, it’s time to stop cooking.
  5. Golden Syrup:
    • You’ll be left with a sweet, golden liquid—your homemade rice syrup!
    • Let it cool completely before transferring it to a glass jar.

Modern Shortcut: Rice Cooker Edition

If you’re short on time, here’s a quicker method using a large rice cooker with a warm function:

  1. Follow Steps 1 and 2 from the traditional method.
  2. Rice Cooker Magic:
    • Transfer the cooked rice to a large rice cooker (at least 10 cups capacity).
    • Set the rice cooker to the warm function and let it work its magic.
    • In a few hours, you’ll have a smaller batch of rice syrup.

Uses of Korean Rice Syrup

  1. Cooking and Baking:
    • Add it to marinades, sauces, and glazes for a touch of sweetness.
    • Use it in traditional Korean dishes like tteokbokki (spicy rice cakes) or dakgangjeong (crispy chicken nuggets).
  2. Desserts:
    • Drizzle it over hotteok (sweet pancakes) for that gooey, cinnamon-infused delight.
    • Mix it into rice cakes or other sweet treats.
  3. Health Benefits:
    • Koreans believed that a spoonful of rice syrup a day was good for digestion and overall health.
    • The natural fermentation process enhances its nutritional properties.

In Summary

Korean rice syrup is more than just a sweetener; it’s a connection to tradition, flavor, and well-being. Whether you choose the slow stovetop method or the modern rice cooker shortcut, making your own rice syrup is a rewarding culinary adventure. So go ahead, savor its unique taste, and let it sweeten your life—one spoonful at a time! 🍚🥄

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