Healthier alternative, 40% less calories

[Beksul] Oligodang Syrup

Oligodang Syrup - also known as oligosaccharide - is widely used in Korean cuisine to sweeten and thicken dishes.

Oligodang Syrup has a similar viscosity and sweetness to honey - but importantly, it has a neutral flavor (no floral taste like honey). 

That's why it's regularly used to sweeten stir-fried Korean dishes like Myeolchi Bokkeum (stir-fried anchovies) or Korean-Style Yangnyeom Fried Chicken - to name just a few.

Gochujar Editor's Note: There are three main types of Oligodang Syrups at Korean markets: (1) Isomalt Oligosaccharide, (2) Fructo Oligosaccharide and (3) Blended Oligosaccharide.

Both Isomalt and Fructo Oligosaccharide are extracted from natural vegetables (vegan-safe, gluten-free) and nearly identical in taste and nutritional value.

Hard to say which is better, go with either! 

However, do avoid the third type - Blended Oligodang Syrups - which are typically mixed with artificial sweeteners. 

This keeps unit prices low - but it's not great for your health!

Beksul's Oligodang Syrup is 100% Fucto-Oligosaccharide.

(It's not mixed with any artificial sweeteners!)

Better yet, this natural syrup contains 40% less calories than white sugar.

If you come across Korean recipes with Corn Syrup (mulyeot), Rice Syrup (salyeot) or Brown Malt Syrup (Jochung) as an ingredient...

Go ahead and use this 100% Oligodang Syrup as a healthy substitute!