Oligosaccharide syrup
A clear, runny syrup made from oligosaccharides, more mildly sweet than sugar — the everyday Korean sweetener for gloss and body.
Oligosaccharide syrup is a clear, colourless syrup of short-chain sugars, usually made from corn or tapioca starch. In Korea it sits in almost every kitchen and often takes the place of sugar or corn syrup. It tastes clean and noticeably less sweet than sugar, with no flavour of its own, and gives braised and glazed dishes a glossy, slightly sticky coating. Because some types lose their effect under long, strong heat, it is usually added towards the end of cooking. You can find it in Asian grocery shops, especially those carrying Korean goods, or by mail order.
Substitute:
Brown rice syrup from a health food shop comes closest, with a similar gloss and mildness, though it tastes faintly of malt. Glucose syrup or light corn syrup match the gloss and body well but are somewhat sweeter, so use a little less. Honey works at a pinch but brings a clear flavour of its own and more sweetness.