Korean oligosaccharide syrup (oligodang)

olligodang 올리고당

Flavor and role: A clear Korean liquid sweetener, less sweet than sugar. It gives braises and stir-fries a gloss, but its sweetness drops at high heat.
Typical dishes and uses: Stir-fried dried anchovies (myeolchi-bokkeum), tteokbokki, braised dishes, gangjeong (sweet glazed fried snacks)
Substitutes: 1 tbsp oligosaccharide syrup = 1 tbsp mulyeot (Korean rice syrup; or light corn syrup), or 2 tsp sugar + 1 tsp water.
Storage: 1 year in a cool place at room temperature, even after opening. Wipe the spout clean.
Main countries: Korea
Used in this book: Dakgangjeong (Korean Sweet and Crispy Chicken Bites)Andong Jjimdak (Korean Soy-Braised Chicken)Yangnyeom Chicken (Korean Fried Chicken)Tteokbokki (Spicy Rice Cakes)Seared Chicken Thigh Dakbokkeumtang with Homemade Chilli Oil Dakgangjeong Rice Cake Skewers Royal Court Beef Japchae with Braised Noodles Jjimdak Cheese Skillet Fried Rice Beef & Braised Burdock Kimbap with Rolled Omelette Brined Soy-Garlic Fried Chicken Beef Brisket Tteokbokki with Chili Oil and Jammy Eggs

Updated 2026-10-10