How to Make Authentic Korean Rice Syrup (Jocheong) at Home | 2 Ingredients

Learn how to make authentic Korean Rice Syrup (Jocheong) and Homemade Maltose Syrup at home using just 2 simple ingredients! This traditional recipe is the perfect natural sweetener for Korean cooking, baking, and even as a glaze for desserts. In this video, I’ll guide you through the patient but rewarding process of turning simple rice and wheat grains into a thick, golden, and glossy syrup. Many of you have asked for more authentic Korean ingredients after our Gochujang video—this rice syrup is the perfect next step! It's completely natural, preservative-free, and much more flavorful than store-bought versions. How to sprout wheat grains to create the malt base. The secret to the "fermentation" process between malt and cooked rice. Tips for boiling the liquid down to the perfect "caramel-like" consistency. Storage tips to keep your homemade syrup fresh for months. [Ingredients Used] Rice (Short grain or Sticky rice works best) Wheat Grains (for the Malt/Nuruk) Water [Timestamps for Easy Navigation] 0:00 - Introduction to Jocheong (Korean Rice Syrup) 1:15 - Sprouting the Wheat Grains 3:30 - Preparing the Rice & Malt Mixture 5:45 - The Straining Process 8:20 - Simmering to Perfection 9:45 - Final Result & Texture Check If you love discovering traditional recipes from scratch, hit the LIKE button and SUBSCRIBE to My Lockdown Rasoi! 🔔 Don't forget to click the bell icon so you're the first to see our next global recipe. What recipe should we make next using this syrup? Tell me in the comments below! #RiceSyrup #KoreanRecipes #HomemadeMaltose #Jocheong #CookingFromScratch #MyLockdownRasoi #NaturalSweetener #TraditionalCooking #2IngredientRecipe