Description

OTTOGI Rice Oligosaccharides Sweetener

1.2 kg: [Monthly Promotion] Reduced to clear (Best Before: 11/12/2024)

Popularly used throughout Korean culture, rice oligo saccharide, or ‘Ssal-jocheong’ in Korean, is popularly used throughout Korean cuisine as a natural sweetener, and is a unique, natural tasting syrup that is made from 100% rice which is great for adding a shiny glaze to your dish.

A healthier alternative than sugar, the low-calorie rice syrup does not solidify and helps preserve the main flavours of your dish. Providing plenty of essential vitamins and minerals, such as magnesium, fiber, iron and zinc, the syrup is applicable for seasoning meat, making red pepper paste, or when eating bread or rice cake. Ottogi’s Rice Oligo Saccharide boasts a thick, viscous texture that features a rich, earthy, subtly grainy flavour that is more distinctive than sugar or corn syrup and is ready to go straight from the bottle. Experience Ottogi’s Rice Oligo Saccharide for a healthier alternative to sugar, featuring a thick textured, rich, distinctive taste.

Grilled Salmon with Rice Oligo Saccharide and soy sauce

• 3 tablespoons Maeil Jin Soy Sauce
• 2 tablespoons OTTOGI Rice Oligo Saccharide
• 1 clove garlic, minced
• 2 teaspoons minced fresh ginger root
• ½ teaspoon OTTOGI Black Pepper Powder
• ½ teaspoon salt
• 2 (5 ounce) salmon fillets

1. Combine soy sauce, Rice Oligo Saccharide, garlic, ginger, pepper, and salt in a shallow container with a tight-fitting lid. Place salmon, flesh-side down, in the container and seal. Marinate in the refrigerator for 30 minutes.
2. Preheat an outdoor grill for high heat and lightly oil the grate. Once heated, turn down one side to low heat.
3. Place salmon, skin-side down, over low heat on the preheated grill and close the lid. Allow to cook, basting once with reserved marinade, until easily flaked with a fork, about 20 minutes. Salmon will easily remove from the grill by sliding a spatula between salmon and the skin.