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[Kang Bong Seok] Organic Rice Oligodang Syrup
Organic, Produced by K-Food Grandmaster
[Kang Bong Seok] Organic Rice Oligodang Syrup
Today, we offer an organic oligodang syrup for your Korean pantry.
Oligodang syrup - also known as oligosaccharide - is widely used as a sweetener in Korean cooking. Unlike honey, it sweetens without a floral after taste.
That's why its used in Korea to sweeten dishes like Tteokbokki, Myeolchi Bokkeum (Stir-Fried Anchovy Banchan), Braised Lotus Roots, Spicy Pork Bulgogi and many others.
This organic syrup is made by Kang Bong Seok - an artisan producer who has received the prestigious designation as a Korean Food Grandmaster (in the category of Korean grains and syrups).
Grandmaster Kang extracts this syrup from Korea-grown, organic rice via traditional techniques to keep that "yetnal" or original taste.
If you plan to cook a variety of Korean dishes, make sure to have a bottle of Oligodang Syrup or Jocheong Syrup in your pantry.
Available in large bottle (1.2 kg) and smaller bottle (480g).
Product Highlights
- Organic Rice Oligodang Syrup - use to sweeten traditional Korean dishes
- Made by Kang Bong Seok - received designation as Korean Food Grandmaster!
- This Oligodang Syrup is made with only two ingredients: organic rice (99.6%) & enzymes
- No preservatives, artificial sweeteners or food coloring - only two ingredients!
- Offered in a large bottle (1.2 kg) or smaller bottle (480g)
Rice Oligodang Syrup
Size: 1.2 kg | Made from Organic Korean Rice (99.6%)
You can eat it straight if you'd like - take one spoonful!
Or use it as a sweet dip for baked goods or ricecakes (tteok)
And for classic Korean dishes like Myeolchi Bokkeum, Braised Lotus Root, K-BBQ Marinades
Quality Certifications
Below are a list of certifications by the brand...
Korean Grandmaster in Food Designation, HAACP Certification, Organic Certification
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About The Brand
Kang Bong Seok received the designation by the Korean Government as a Grandmaster in Korean Food (for grain syrups). He uses organic, Korean-grown rice and turn them into premium jocheong and oligodang syrup - following traditional techniques.