Corn Syrup From Korea

Chung Jung One

Used in Korean cooking to add shine to dishes, corn syrup is appreciated for its pleasant texture and neutral taste, which is sweeter than traditional white sugar. 

Rich in potassium and magnesium, it is gluten-free, which makes it a recommended sweetener for people with celiac disease. However, because of its high glycemic index, it is not recommended for diabetics. 

Suggestions for use 

Koreans generally use it as a glaze for desserts and in cooking, it adds a nice creaminess to pastries and cakes when used to replace sugar. Its sticky texture makes it ideal for homemade pastries and confectionery and it is used in Korean rice cakes and American Pecan Pies.

Corn syrup is also used to add a sweet and sour touch to dishes. In fried foods, for example, it will give your meat an even more gourmet look and an extra touch of sweetness.