Yeot (Korean Pulled Rice-Syrup Candy)

Nov 3, 2026 · By VanillaGoods

Dessert Candy confections Medium

This is our home adaptation of yeot: Korean rice syrup is boiled to a firm stage, pulled until pale and satiny, and cut into chewy pieces coated in toasted sesame. It is mellow and not very sweet. Makes 40 pieces in about 1 hr 15 min.

Prep 15 min

Cook 30 min

Cooling 30 min

Total 1 hr 15 min

Yield 40 pieces

Diet Dairy free, Gluten free, Vegan

Ingredients

Adjust yield

pieces

14 oz (400 g)korean rice syrup (mullyeot)
¼ cup (60 ml)water
1 tbsp (15 ml)neutral oil, for hands and tray
¼ cup (40 g)toasted sesame seeds

Fresh ingredient guides

Sesame seedsHow to pick, season & nutrition · 172 kcal per 30 g

Baking tools for this recipe

Convert to grams Scale it Change the pan

Instructions

Oil a baking sheet and keep a bowl of oil nearby for your hands. Spread the sesame seeds on a plate.
Combine the rice syrup and water in a heavy saucepan and bring to a boil over medium heat, stirring briefly to blend.
Cook without stirring until a candy thermometer reads 275 F (135 C); a drop in cold water should form a firm, pliable ball.
Pour onto the oiled sheet and let cool for 5 to 8 minutes, until cool enough to handle but still pliable (it will be very hot at first).
With well-oiled hands, fold and pull the candy into a rope, fold and pull again for 8 to 10 minutes, until it turns pale gold and satiny.
Stretch into a rope about 1/2 inch (1.2 cm) thick, cut into 1-inch (2.5 cm) pieces with oiled scissors and roll in the sesame seeds.
Let the pieces set for 30 minutes.

Tips

Work quickly while the candy is pliable; reheat on a warm tray if it stiffens.
Wear thin food-safe gloves with oil if the candy is too hot.
Do not make this on a humid day; it will stay sticky.
Cook sugar syrup to 275 F (135 C) by thermometer; hot sugar can cause severe burns.

Made this?

Log it to keep your bakes, ratings and notes together in My Kitchen.

Be the first to share one.

Recipe FAQ

How long does it take to make yeot (korean pulled rice-syrup candy)?

Plan on 15 minutes of prep and 30 minutes of cooking, plus 30 minutes to chill. The recipe makes 40 pieces.

How should I store yeot (korean pulled rice-syrup candy)?

Store in an airtight container with parchment between layers, in a cool dry place, up to 3 weeks.

Can I make yeot (korean pulled rice-syrup candy) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

Yeot is a traditional Korean candy made from grain and barley malt cooked into thick syrup, then pulled into a firm, chewy candy. Serve it with roasted barley tea.

Estimated · per serving

Nutrition

Per serving = 1 of 40 servings this recipe makes.

45 Calories / serving

0.9g Fat

8.1g Carbs

0.8g Protein

0.0g Sugar

Whole recipe (40 servings): ~1800 cal · 36g fat · 324g carbs · 32g protein · 0g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.