Mulyeot (물엿), or Korean corn syrup, is a clear and thick sweetener essential in Korean cuisine. Unlike Western corn syrups, it has a milder sweetness and a smooth, viscous texture that adds a beautiful glaze to dishes without being overly sugary. It's a key ingredient for adding sheen and a subtle sweetness to braised dishes, stir-fries, and sauces. Use it to make the glaze for Korean fried chicken, to sweeten the sauce for tteokbokki (spicy rice cakes), or to balance the flavours in a kimchi stew. A small amount goes a long way in creating that signature glossy finish on dishes like dakgangjeong (sweet crispy chicken) or myeolchi bokkeum (stir-fried anchovies). This large 1.2kg bottle is a staple for any home cook looking to replicate authentic Korean flavours and is a fundamental component of the Korean pantry.