Today’s recipe is a Korean cooking ingredient I’ve been using a long time, rice syrup (Ssal-jocheong: 쌀조청). You can find in a Korean grocery store or even online but some of my readers who don’t have access have asked me how to make this. And even if you can easily get it in the store, the taste doesn’t compare to what you can make yourself. After one bite you will taste the earthy, a little sweet, and nutty flavor and know it is worthwhile. If you are making your own homemade rice syrup, I know that you are a real foodie.
And it’s very easy to make! You only need 2 ingredients, plus water, and time (and no sugar needed!). Koreans have been using this rice syrup for thousands of years as a sweetener, long before refined white sugar became available. We use it for making side dishes and Korean desserts, or even just for dipping rice cake into as a snack. In the old days rice was precious, so if you could afford to make it, it meant that you were wealthy or noble. One spoonful a day was known to be good for your health and digestion. It makes sense because it’s made by activating the enzyme amylase through fermentation.
As you see in the video, I show you the traditional way of making rice syrup on the stovetop. This is a great project for a weekend, since turning the cooked rice into a sweet golden liquid takes about 10 hours. But I also offer a modern method below for making a smaller amount of rice syrup using a large (at least 10-cup) rice cooker with a warm function. It’s very easy, and much quicker than the old-fashioned way. In the old days, they did it in a big cauldron and it took all day!
Changpyeong Rice Jocheong (korean Traditional Grain Syrup) 500g
Every time I made rice syrup on the stove the cooking time was a bit different, even on the same stove with the same heat. I learned that to get the right density I could use my eyes to watch the bubbles carefully. It starts with small, foamy bubbles. Let those go a bit and then stir until you see the bubbles a half-inch in size. Then it’s time to stop cooking.
My monthly letter to my readers includes my recipe roundup, funny and touching stories, upcoming events, reader comments and photos of what you guys are cooking! It's delivered the first day of every month. Here's the letter from March if you want to see what it's like.
Every time I made rice syrup on the stove the cooking time was a bit different, even on the same stove with the same heat. I learned that to get the right density I could use my eyes to watch the bubbles carefully. It starts with small, foamy bubbles. Let those go a bit and then stir until you see the bubbles a half-inch in size. Then it’s time to stop cooking.
My monthly letter to my readers includes my recipe roundup, funny and touching stories, upcoming events, reader comments and photos of what you guys are cooking! It's delivered the first day of every month. Here's the letter from March if you want to see what it's like.
Every time I made rice syrup on the stove the cooking time was a bit different, even on the same stove with the same heat. I learned that to get the right density I could use my eyes to watch the bubbles carefully. It starts with small, foamy bubbles. Let those go a bit and then stir until you see the bubbles a half-inch in size. Then it’s time to stop cooking.
My monthly letter to my readers includes my recipe roundup, funny and touching stories, upcoming events, reader comments and photos of what you guys are cooking! It's delivered the first day of every month. Here's the letter from March if you want to see what it's like.
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