Oligodang Syrup - also known as oligosaccharide - is widely used in Korean recipes as a healthier substitute to corn syrup. It sweetens and thickens dishes while providing a sticky glaze.
You'll see it used in stir-fried or braised Korean dishes like Myeolchi Bokkeun (Stir-fried Anchovies), Gamja Jorim (Braised Potatoes), Tteobokki and Korean Fried Chicken - to name a few.
Weight: 700 grams