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[Kang Bong Seok] Organic Rice Oligodang Syrup
Organic, Produced by K-Food Grandmaster
[Kang Bong Seok] Organic Rice Oligodang Syrup
Today, we offer an organic oligodang syrup for your Korean pantry.
Oligodang syrup - also known as oligosaccharide - is widely used as a sweetener in Korean cooking. Unlike honey, it sweetens without a floral after taste.
That's why its used in Korea to sweeten dishes like Tteokbokki, Myeolchi Bokkeum (Stir-Fried Anchovy Banchan), Braised Lotus Roots, Spicy Pork Bulgogi and many others.
(Note: You can use Oligodang Syrup as a substitute for Jocheong Syrup, Ssalyeot, Mulyeot or Honey)
This organic syrup is made by Kang Bong Seok - an artisan producer who has received the prestigious designation as a Korean Food Grandmaster (in the category of Korean grains and syrups).
Grandmaster Kang makes this syrup using traditional techniques to keep that "yetnal" or original taste.
If you plan to cook a variety of Korean dishes, make sure to have a bottle of this Oligodang Syrup or Jocheong Syrup in your pantry.
Available in large bottle (1.2 kg) and smaller bottle (480g).
Product Highlights
- Organic Rice Oligodang Syrup - use to sweeten traditional Korean dishes
- Made by Kang Bong Seok - received designation as Korean Food Grandmaster!
- This Oligodang Syrup is made with only two ingredients: organic rice (99.6%) & enzymes
- No preservatives, artificial sweeteners or food coloring - only two ingredients!
- Offered in a large bottle (1.2 kg) or smaller bottle (480g)
Rice Oligodang Syrup
Size: 1.2 kg | Made from Organic Korean Rice (99.6%)
You can eat it straight if you'd like - take one spoonful!
Or use it as a sweet dip for baked goods or ricecakes (tteok)
And for classic Korean dishes like Myeolchi Bokkeum, Braised Lotus Root, K-BBQ Marinades
Quality Certifications
Below are a list of certifications by the brand...
Korean Grandmaster in Food Designation, HAACP Certification, Organic Certification
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About The Brand
Kang Bong Seok received the designation by the Korean Government as a Grandmaster in Korean Food (for grain syrups). He uses organic, Korean-grown rice and turn them into premium jocheong and oligodang syrup - following traditional techniques.