Chung Jung One O'Food Korean Cooking Malt Syrup, Oligo Syrup, Korean Pantry Staple Essentials (Rice Syrup, 700g)

Product ID : 52007305

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Galleon Product ID 52007305

Shipping Weight 1.72 lbs
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Model 1656_unit

Manufacturer Chung Jung One

Shipping Dimension 9.57 x 2.2 x 2.2 inches
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₱ 1,240

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+ ₱ 760
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via AIR

Get it between 2024-12-17 to 2024-12-24. Additional 3 business days for provincial shipping.

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Chung Jung One O'Food Korean Cooking Malt Features

• VARIETY OF FLAVORS: Discover a world of unique and delicious flavors with our Oligo Syrup, Apple Oligo Syrup, Rice Oligo Syrup, and Rice Malt Syrup - perfect for adding depth and complexity to your favorite dishes!

• FLAVORFUL TEXTURE: Our Korean Cooking Syrups are made with quality ingredients, resulting in a rich, smooth texture and a subtle sweetness that will enhance any dish.

• HEALTHY SWEETENING ALTERNATIVE: Made from natural ingredients and free from artificial additives, our Korean Cooking Syrups are a healthier alternative to regular sugar, with the added benefits of prebiotics and digestive support.

• VERSATILE IN USE: Our Korean Cooking Syrups are a staple ingredient in traditional Korean cooking, perfect for marinating, glazing, baking, and more. Use it as a sugar substitute in any recipe for a healthier twist.

• RECIPE INSPIRATION: Whether you're a seasoned cook or just starting, our Korean Cooking Syrups offer endless possibilities for culinary creativity. From classic Korean dishes like bulgogi and bibimbap, to fusion desserts like Oligo Syrup pancakes, the possibilities are endless.

• Note: Rice Malt Syrup, also known as 조청 (jocheong) in Korean, is made from rice that has been cooked with enzymes and has a rich, caramel-like flavor. Rice Oligo Syrup, on the other hand, is made by breaking down rice starch using enzymes but is not cooked, resulting in a syrup with a lower sugar content and a higher percentage of oligosaccharides.

About Chung Jung One O'Food Korean Cooking Malt

Note: Rice Malt Syrup, also known as 조청 (jocheong) in Korean, is made from rice that has been cooked with enzymes and has a rich, caramel-like flavor. Rice Oligo Syrup, on the other hand, is made by breaking down rice starch using enzymes but is not cooked, resulting in a syrup with a lower sugar content and a higher percentage of oligosaccharides.