Easy Homemade Korean Rice Syrup Recipe
Table of Contents
Origin of Korean Rice Syrup
When I think of my childhood in Korea, one of the most comforting and nostalgic flavors that comes to mind is the rich, earthy sweetness of homemade rice syrup, or Ssal-jocheong. This traditional Korean syrup was a staple in our pantry, used to sweeten everything from teas to pancakes, and it was always a special treat when my grandmother would prepare it from scratch.
I remember spending weekends in my grandmother’s kitchen, watching in awe as she meticulously followed the time-honored process of making rice syrup. She would start by carefully washing and cooking the rice until it was perfectly tender and fluffy. The aroma of steamed rice would fill the kitchen, signaling the beginning of the syrup-making journey.
Fermentation Process
The next step was my favorite part – the fermentation process. My grandmother would mix the cooked rice with barley malt powder and water, stirring it with a wooden spoon until the mixture reached just the right temperature. She had a special touch, knowing exactly when to heat and cool the mixture to achieve the perfect fermentation. This part of the process felt almost magical, as we watched the transformation unfold over several hours.
Once the fermentation was complete, my grandmother would strain the mixture through a hemp cloth, extracting every drop of the precious liquid. The final stage involved patiently boiling the liquid until it thickened into a luscious, amber-colored syrup. The whole house would be filled with a warm, nutty aroma that promised deliciousness.
How to Make Homemade Korean Rice Syrup
Making homemade Korean rice syrup is more than just a recipe; it’s a connection to my heritage and a way to keep the traditions of my ancestors alive. Every time I make this syrup, I am reminded of those cherished moments with my grandmother, the care and love she put into every batch, and the joy of sharing this sweet delight with my family.
This homemade rice syrup recipe is a labor of love, but the result is a uniquely flavorful and versatile syrup that far surpasses any store-bought version. Whether drizzled over pancakes or used to sweeten your favorite tea, it’s a delightful addition to any kitchen, offering a taste of Korean tradition and the warmth of homemade goodness.
Chef’s Notes – Homemade Korean Rice Syrup
- Rinse the rice thoroughly until the water runs clear to remove excess starch, which helps in achieving a clear syrup.
- Use an instant read thermometer to monitor the temperature during fermentation. Maintaining the correct temperature range is crucial for successful fermentation.
- Stir the rice mixture thoroughly when adding barley malt powder to ensure even distribution and fermentation.
- Be patient during the boiling process to allow the liquid to reduce properly. Small bubbles indicate it’s nearing readiness, while medium-sized bubbles and a temperature of 200°F-220°F signify it’s ready to cool.
- Experiment with adding a pinch of salt or a splash of vanilla extract during the final stages of boiling for enhanced flavor profiles.
- This syrup is a great ingredient to enhance the flavors of other Korean dishes like this Easy Korean Beef Bulgogi or this Best Korean BBQ Chicken (Galbi)
Homemade Korean Rice Syrup
4
cups30
minutes1
hour30
minutes60
kcal6
hours8
hoursDive into the world of authentic Korean cooking with this easy-to-follow recipe for homemade rice syrup (Ssal-jocheong). Perfect for those who love to create their own ingredients from scratch, this syrup offers a unique earthy, sweet, and nutty flavor that store-bought versions simply can't match. Impress your friends and family with this delightful addition to your pantry!
Ingredients
- Rice Preparation
5 cups short-grain white rice about 2¼ pounds
5 cups cold water
- Fermentation
2 cups barley malt powder
8 cups additional water
- Straining and Syrup Making
Large piece of hemp cloth or double-folded cheese cloth
Directions
- Place the short-grain white rice in a large pot and cover with cold water. Drain and rinse the rice several times until the water runs clear. Add 5 cups of water to the pot and flatten the top of the rice with your hand to even it out. Cover and cook over medium-high heat for about 12 minutes until the rice starts to bubble and boil over. Stir the rice to prevent sticking and reduce the heat to low. Simmer for another 10 minutes until the rice is fully cooked and fluffy.
- Add 8 cups of water to the cooked rice and stir well with a wooden spoon until the temperature reaches about 140°F. Mix in the barley malt powder thoroughly and cover the pot. Let it sit for an hour as the temperature drops to around 120°F-130°F. Heat the mixture to between 135°F-145°F for 2-3 minutes and then turn off the heat. Repeat this heating and cooling process every hour for a total of 6 hours to allow fermentation.
- Line a large strainer with hemp cloth or cheese cloth and place it over a large bowl. Pour the fermented rice mixture into the strainer and let it drain for about 10 minutes until cool enough to handle. Twist and squeeze the cloth to extract as much liquid as possible. Discard the solids and transfer the liquid back into the pot. Boil over medium-high heat for 80-90 minutes until small bubbles form and the liquid reduces to about 1 quart. Continue boiling for another 10-20 minutes until medium-sized bubbles appear and the temperature reaches 200°F-220°F. Remove from heat and let cool before transferring to a glass or ceramic jar.
Equipment
- chef’s knife
- cutting board
- large pot
- wooden spoon
- instant read thermometer
- large strainer
- cheese cloth
- rice cooker
Nutrition Facts
- Calories: 60kcal
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 0mg
- Carbohydrates: 15g
- Fiber: 0g
- Sugar: 10g
- Protein: 0g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 0mg
- Iron: 0mg
Korean BBQ Chicken
Cooks in 449 minutesDifficulty: EasyGet ready to tantalize your taste buds with this mouthwatering Korean BBQ Chicken Galbi! This easy-to-follow recipe swaps out traditional short ribs for succulent chicken breasts, marinated to perfection in a savory blend of soy sauce, sesame oil, and aromatic spices. Perfect for grilling or broiling, this dish is sure to impress at any gathering. Dive into the flavors of Korea with this simple yet irresistible recipe!
Easy Korean Beef Bulgogi
Cooks in 156 minutesDifficulty: MediumDive into the sizzling world of Korean cuisine with this Easy Korean Beef Bulgogi recipe! Perfect for busy weeknights, this dish features thinly sliced ribeye steak marinated in a tantalizing blend of traditional Korean flavors, cooked to perfection in just minutes. Whether you're a seasoned chef or a beginner, this recipe promises a deliciously rewarding experience that brings the authentic taste of Korean BBQ right to your kitchen.
FAQs – Homemade Korean Rice Syrup
Can I use medium-grain rice instead of short-grain for this recipe?
Yes, medium-grain rice can be substituted, but it may slightly alter the texture and flavor of the syrup.
What can I use if I can’t find barley malt powder?
Barley malt flakes can be used instead of powder. You may need to adjust the quantity slightly for similar results.
How do I know when the rice is fully cooked in the initial preparation step?
The rice should be fluffy and fully cooked after simmering for about 10 minutes on low heat. Ensure to stir occasionally to prevent sticking.
How should I store the homemade Korean rice syrup?
Store the syrup in a glass or ceramic jar with a tight-fitting lid at room temperature. It should keep well for several months.
What dishes can I use this syrup in?
This syrup is versatile and can be used in teas, desserts, as a sweetener for pancakes, waffles, or drizzled over yogurt.
