Mulyeot / maltose syrup is also used in making biscuits or snacks such as hangwa (Korean traditional biscuit) and matang (glazed sweet potato). It hardens the ingredients together. However, after curing, it still gives a smooth, creamy texture. You can keep the original color of your dish and make it look tastier. Of course you can use various other foods such as Korean fried chicken, American desserts or biscuits.
Chungjungone Dextrose Syrup is made with 100% corn starch.
This corn syrup from this brand is a cheaper alternative to the American corn syrup.
Ingredients: 100% glucose syrup (from corn)
Produced by Chungjungone in Korea.
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