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.
Both Isomalt and Fructo Oligosaccharide are extracted from natural vegetables (vegan-safe, gluten-free) and nearly identical in taste and nutritional value.
Before opening, store in a cool, dry area
After opening, store in a cool, dry area
How to use
Use as a substitute for corn syrup
Use as a substitute for honey
Use as a substitute for sugar