Rice Syrup (Mulyeot)

물엿Mulyeot

Oryza sativa (malted starch syrup)

Rice syrup (이당/飴糖) is documented in the Donguibogam under 곡부 이당조, made by fermenting rice with barley malt. It was Korea's primary sweetener before sugar became common, used both culinarily and medicinally for dry coughs.

Traditional Medicine

Source: Donguibogam (동의보감)

Nature (性)

Warm (溫)

Flavor (味)

sweet

Target Organs (歸經)

Spleen (脾), stomach

Benefits

energy
Supplements the spleen and stomach, fills deficiency
비위를 보하고 허를 채운다
Source: 동의보감 [탕액편] 곡부 이당조
respiratory
Moistens the lungs and stops coughing
폐를 윤하게 하고 기침을 멎게 한다
Source: 동의보감 [탕액편] 곡부 이당조

Key Compounds

MaltoseGlucoseDextrin

This information is based on traditional Korean medicine texts (Donguibogam) and is for cultural reference only. It does not constitute medical advice.