Jocheong Rice Syrup is a traditional Korean syrup made from rice as the primary ingredient, saccharified using the natural enzymes of yeotgireum (barley malt) and then slowly heated and concentrated over a long period. It is produced through enzymatic saccharification and heat concentration — not through fermentation. Compared to refined sugar, it delivers a softer, more subtle sweetness and adds a beautiful gloss and depth of flavour to food. In texture it is similar to European golden syrup or malt syrup, but carries a distinctive flavour rooted in rice. In Korean cooking it is widely used in Bulgogi and Galbi marinades, seasoned vegetable dishes (namul), rice cakes (tteok), and baking to provide sweetness and shine.

Yes, Chungjungone Jocheong Rice Syrup is suitable for both vegans and vegetarians. The ingredients consist solely of rice and yeotgireum (barley malt), and no animal-derived ingredients are used.

No, this product is not recommended for individuals with a gluten allergy or coeliac disease. Chungjungone Jocheong Rice Syrup is manufactured using yeotgireum (barley malt), which contains gluten. In accordance with EU food labelling regulations (Regulation EU 1169/2011, Annex II), gluten is a mandatory allergen that must be declared. Although the product name references "rice 100%", this refers to the primary grain ingredient and does not indicate that the product is gluten-free. This product cannot be labelled or sold as a gluten-free product under EU Regulation 41/2009.

Before opening, store in a cool, dry place away from direct sunlight. After opening, close the lid tightly and refrigerate; use as soon as possible for best quality. Due to its high sugar content, Jocheong is relatively stable at room temperature, but refrigeration after opening will help preserve quality for longer. Always check the best-before date printed on the product label.

In traditional Korean cooking, Jocheong Rice Syrup is primarily used to add sweetness and gloss to meat marinades such as Bulgogi and Galbi, seasoned vegetable dishes, and various braised preparations. Its gentle sweetness and viscosity also make it a versatile ingredient beyond Korean cuisine — it works well as a glaze for grilled or roasted meats, a finishing sauce for stir-fried vegetables, or a natural sweetener in bread and cookie doughs. Think of it as you would golden syrup or molasses in European baking, but with a cleaner, more delicate sweetness characteristic of rice. Please note that individuals sensitive to gluten should exercise caution when using this product.