Beksul Ssal-yeot (Beksul Rice Syrup) is a traditional Korean sweetener syrup made from rice and glutinous rice. It has a clear golden to light amber colour, with a sweetness that is milder than honey and more complex and subtle than corn syrup. The texture is thick and viscous, similar to honey but slightly lighter and cleaner on the palate. In Korean cooking it is used widely for glazing stir-fries, marinades, sauces, and traditional confections (hangwa). In European cooking it can be used in place of honey or maple syrup, and works beautifully as a glaze for roasted vegetables or in salad dressings.

Yes, Beksul Rice Syrup is suitable for both vegan and vegetarian diets. It contains no ingredients of animal origin; the main ingredients are rice syrup (85%) and glutinous rice syrup (15%). Please note, however, that enzymes (amylase) derived from barley malt (yeotgireum) are used in the saccharification process during production. Individuals sensitive to gluten should refer to the allergen information below.

This product is not gluten-free. Enzymes derived from barley malt extract (yeotgireum) are used in the production of this rice syrup, which constitutes a gluten allergen (barley-derived) that must be declared under EU food labelling law (Regulation 1169/2011). Additionally, this product is manufactured in a facility that also handles wheat, so there is a risk of cross-contamination. Individuals with a gluten allergy or coeliac disease should avoid this product.

Before opening, store in a cool, dry place away from direct sunlight. After opening, seal the lid tightly and refrigerate or keep in a cool location at room temperature. As with all syrups, the product may thicken or crystallise at lower temperatures — this is not a sign of spoilage and can easily be remedied by placing the container in warm water (bain-marie) until it returns to a pourable consistency. Please refer to the date printed on the packaging for the specific best-before date.

Beksul Rice Syrup is a versatile natural sweetener that can be used in a wide range of European dishes, much like honey or maple syrup. Brushed onto vegetables or meat before roasting, it creates a beautifully caramelised, glossy surface. Added in small amounts to salad dressings, it balances acidity and sweetness. Used in marinades, it imparts a gentle sweetness and attractive sheen to meat or tofu. It also works well as a honey substitute in bread or cookie doughs, and makes an excellent addition to homemade barbecue sauce. In Korean cooking, it is traditionally used to add sweetness and gloss to dishes such as Bulgogi sauce, Japchae, and Tteokbokki.