Korean Sweet Rice Donuts with Rice Syrup (Jocheong Donuts)

Table of Contents

• Why Jocheong Makes All the Difference
• Korean Sweet Rice Donuts Ingredients You Need to Know
• The Role of Makgeolli in Donut Dough
• Understanding Korean Frying Technique
• Troubleshooting Common Issues
• Frequently Asked Questions
• Serving, Pairing, and Cultural Context
• Final Tips for Donut Success

Why Jocheong Makes All the Difference

Jocheong (조청, “jo-cheong”) is Korea’s oldest sweetener, predating the arrival of refined sugar on the peninsula by centuries. The name literally translates to “crafted honey” — a term that originated in Korean royal court cuisine where natural bee honey was simply called kkul (꿀), and this handmade alternative was distinguished as something humans crafted to replicate nature’s sweetness.

Ingredient Profile: Jocheong (조청)

Korean name: 조청 · Romanization: jocheong · Pronunciation: “jo-chung”

Traditional jocheong is made from just two ingredients: cooked rice and malted barley (엿기름, yeotgirum). The enzymes in the sprouted barley break down the rice starches into maltose through a process known as enzymatic saccharification, producing a thick, amber-colored syrup with a rich, nutty, and earthy sweetness that is far more complex than white sugar. It is less sweet than honey or corn syrup, with a subtle grainy depth that pairs beautifully with fried glutinous rice dough.

Why it matters in this recipe: Jocheong does not just sweeten the donuts — it creates a glossy, slightly tacky coating that clings to the warm surface without becoming overly sticky. When infused with cinnamon bark and sliced ginger, it transforms into an aromatic glaze that gives these donuts their signature character.

Where to buy: Look for bottles labeled 쌀조청 (ssal-jocheong) at Korean grocery stores like H Mart or online retailers. Quality versions list only rice and malted barley as ingredients. Brands made by artisan producers, including those designated as Korean Food Grandmasters, offer the most authentic flavor. Store opened bottles in a cool, dark place or refrigerate after opening.

Acceptable substitutes: Brown rice syrup is the closest Western equivalent, though it lacks jocheong’s toasted malty depth. Honey or maple syrup will work for the glaze but will produce a noticeably different, more one-dimensional sweetness. Corn syrup (mul-yeot/물엿) provides the glossy texture but is flavor-neutral and misses the earthy warmth entirely.

Key Ingredients You Need to Know

Glutinous Rice Flour (찹쌀가루, Chapssal-garu)

Pronunciation: “chap-ssal-ga-ru”

This is the soul of every chapssal donut. Despite the name, glutinous rice flour contains no gluten — the word “glutinous” refers to its sticky, glue-like texture when cooked. It is milled from short-grain sticky rice and produces the characteristic chewy, mochi-like interior that distinguishes Korean sweet rice donuts from Western cake or yeast donuts.

Critical distinction: Do not confuse glutinous rice flour (찹쌀가루) with regular Korean rice flour (멥쌀가루). Regular rice flour will produce a crumbly, dry donut without any of the prized chewiness. Check the package carefully — you want the one labeled “sweet rice flour” or “glutinous rice flour.”

Texture tip: Korean home cooks use the ikbanjuk (익반죽) technique for chapssal donuts, meaning the flour is mixed with hot or boiling water to partially cook the starch. This pre-gelatinization step is essential for creating dough that is pliable enough to shape yet holds its structure during frying. Skip this step and your donuts risk being dense or cracking open in the oil.

Makgeolli (막걸리) — Korea’s Rice Wine

Pronunciation: “mak-gul-lee”

Fresh, unpasteurized makgeolli introduces natural yeast and lactic acid bacteria into the dough, creating a gentle fermentation that produces several benefits. The natural yeast gives the dough a subtle lift, making the fried donuts slightly airier. The lactic acid adds a faint tanginess that balances the sweetness of the jocheong coating. And the residual rice flavors in the makgeolli complement the glutinous rice flour beautifully, reinforcing that distinctive Korean grain character. This technique echoes the traditional Korean practice of using makgeolli to leaven Korean steamed breads and other fermented doughs.

Choosing the right makgeolli: Use fresh, unfiltered, unpasteurized makgeolli (생막걸리) for best results. Avoid flavored varieties (banana, peach, etc.) and pasteurized versions, which lack the live cultures needed for fermentation. If makgeolli is unavailable, plain yogurt thinned with a splash of water can approximate the tang, though you will lose the yeast-driven lift.

Cinnamon and Ginger — The Aromatic Backbone

Korean cinnamon (계피, gyepi) tends to be cassia cinnamon, which has a bolder, warmer flavor than delicate Ceylon cinnamon. In this recipe, whole cinnamon bark is simmered directly in the jocheong to infuse it gently. Similarly, fresh ginger (생강, saenggang) is sliced and added to the syrup, contributing a bright, peppery warmth that cuts through the richness of the fried dough. Together, these two aromatics echo the flavors of sujeonggwa (수정과), the traditional Korean cinnamon-ginger punch served during Lunar New Year and other celebrations. This is not a coincidence — many Korean desserts share this warming spice combination as a defining flavor signature.

The Role of Makgeolli in Donut Dough

Using makgeolli for fermentation is a technique borrowed from Korea’s rich tradition of fermented foods and beverages. When you mix makgeolli into the glutinous rice flour dough and let it rest at room temperature for 30 to 60 minutes, the live yeast cultures begin producing small amounts of carbon dioxide. This creates tiny air pockets throughout the dough that expand dramatically when the donuts hit the hot oil, resulting in that coveted puff.

The fermentation also develops flavor complexity that plain dough simply cannot achieve. Korean bakers and home cooks have long understood this principle — it is the same logic behind using makgeolli to make traditional Korean steamed bread (sulppang), where the rice wine’s natural yeast replaces commercial leavening agents entirely.

Temperature matters: In warmer kitchens (above 25°C/77°F), the dough may ferment faster — check it after 20 minutes. In cooler environments, give it the full hour. You will know the dough is ready when it appears slightly puffy and you can detect a faint, pleasant yeasty aroma.

Understanding Korean Frying Technique

The Korean approach to frying chapssal donuts differs from Western deep-frying in several important ways. Rather than dropping the dough into ripping-hot oil at 190°C (375°F), Korean home cooks start at a lower temperature — around 150–160°C (300–320°F) — and fry slowly.

Why Low-and-Slow Frying Works

Glutinous rice flour dough is dense and takes longer to cook through than wheat-based doughs. Starting at a lower temperature allows the interior to fully cook and develop its chewy texture before the exterior over-browns. If the oil is too hot, you will end up with donuts that look perfectly golden on the outside but are raw and gummy in the center — a common frustration for first-time makers.

Visual cues to watch for: The donuts will initially sink, then slowly float as the interior puffs. Once floating, continuously roll them with cooking chopsticks or a mesh skimmer to ensure even browning on all sides. They should develop a uniform golden-brown color over 6 to 8 minutes of total frying time.

Temperature management (dual reference):

• Initial frying: 150–160°C / 300–320°F
• Final crisping (optional): Briefly raise to 170°C / 340°F for the last 30 seconds to sharpen the crust

Oil choice: Use a neutral oil with a high smoke point — vegetable oil, canola oil, or rice bran oil all work well. Avoid olive oil or sesame oil for frying.

Troubleshooting Common Issues

Donuts crack or burst during frying: This usually means the dough was too dry or the oil was too hot. Ensure you add water gradually during the ikbanjuk step and maintain a low frying temperature. Keep rolling the donuts gently in the oil to relieve pressure buildup.

Donuts are dense and not chewy: The glutinous rice flour ratio may be off, or the ikbanjuk technique was skipped. The boiling water step is non-negotiable — it pre-cooks the starch and is essential for the chewy texture that makes Korean rice cakes and desserts so distinctive.

Jocheong coating slides off: Make sure the donuts are still warm (not scorching hot) when you coat them. Warm dough absorbs the syrup and creates better adhesion. If the jocheong itself is too thick, warm it slightly to thin it out before glazing.

Donuts go stale quickly: Chapssal donuts are best eaten within a few hours of frying. The crispy exterior begins to soften as the glutinous rice starch retrogrades. To briefly revive leftover donuts, pop them in a 180°C (350°F) oven or air fryer for 3 to 5 minutes. Avoid microwaving, which makes them rubbery.

Storage and reheating: Store unglazed leftovers in an airtight container at room temperature for up to one day. Apply the jocheong glaze just before serving for the best texture contrast. For longer storage, freeze unglazed donuts for up to two weeks and fry briefly from frozen to reheat.

Frequently Asked Questions

What makes this recipe authentically Korean?

Three elements define the authenticity of jocheong chapssal donuts. First, the use of glutinous rice flour (찹쌀가루) as the primary dough ingredient connects this recipe to the long Korean tradition of rice-based confections, from chapssaltteok to songpyeon. Second, incorporating fresh makgeolli for natural fermentation reflects a technique that Korean cooks have used for centuries across breads, pancakes, and desserts. Third, the jocheong glaze infused with cinnamon and ginger draws directly from the Korean culinary tradition of pairing rice-based sweets with these specific warming spices — the same combination used in sujeonggwa and traditional hangwa. Many Western adaptations simply dust chapssal donuts with granulated sugar, which misses this layer of aromatic complexity entirely.

What if I can’t find jocheong or makgeolli?

For jocheong: Your best substitute is brown rice syrup, available at most health food stores and online. Use it at a 1:1 ratio. The flavor will be milder and less complex, but the texture and glossy appearance will be similar. Honey works as a second choice — use about 75% of the amount called for, since honey is sweeter. You can still infuse it with cinnamon and ginger to capture the aromatic profile. For online sourcing, Amazon, Weee!, and specialized Korean grocery sites like H Mart’s online store all carry authentic jocheong.

For makgeolli: Mix 2 tablespoons of plain unsweetened yogurt with enough water to reach the consistency of thin buttermilk. This provides the lactic acid tang but not the yeast activity. Alternatively, dissolve a quarter teaspoon of active dry yeast in the warm water before adding it to the flour, and increase the resting time to 45 minutes. This will mimic the gentle rise that makgeolli provides.

How do I know when the donuts are properly cooked?

Visual cues: Properly fried jocheong chapssal donuts develop an even, deep golden-brown exterior with no pale spots. The surface should appear slightly bumpy and textured, not smooth — the bumps indicate that air pockets have expanded inside.

Texture indicators: When you lift a donut from the oil, it should feel noticeably lighter than the raw dough ball. Tap it gently with your chopsticks — a properly cooked donut produces a light, hollow-sounding tok tok rather than a dull thud.

Aroma changes: As the donuts cook, you will notice the scent shift from raw starch to a warm, toasted rice fragrance. This toasty aroma signals that the interior starch has fully gelatinized.

Signs of undercooking: A raw, gummy center that sticks to your teeth. If you suspect undercooking, slice one test donut in half — the interior should be uniformly translucent and chewy, with no opaque white patches of uncooked flour.

Signs of overcooking: An overly dark exterior, bitter taste, or a dry, crunchy interior that has lost its chewiness. If your donuts are browning too fast, the oil temperature is too high.

What should I serve with jocheong chapssal donuts?

These donuts shine as part of a Korean dessert spread or afternoon tea setting. The traditional Korean meal philosophy of balancing flavors and textures applies to sweets as well.

Tea pairings: Hot boricha (roasted barley tea) is the classic match — its toasty, slightly bitter character cleanses the palate between bites of sweet, chewy donut. Green tea (nokcha) works beautifully too, with its vegetal notes providing refreshing contrast. For something festive, serve alongside sujeonggwa (cinnamon-ginger punch), which echoes the spice flavors in the jocheong glaze.

Alongside other Korean desserts: Create a dessert platter featuring jocheong chapssal donuts alongside yanggang (sweet red bean jelly) and fresh fruit. This combination offers variety in texture — chewy, silky, and crisp — while staying true to Korean dessert traditions. During autumn holidays, pair them with songpyeon for a stunning spread that celebrates Korean rice culture.

Beverage pairings beyond tea: Surprisingly, these donuts pair well with makgeolli itself. The fizzy, slightly sweet rice wine complements the fried rice dough while the traditional Korean practice of pairing fermented drinks with snacks creates a satisfying loop of flavors. For non-alcoholic options, try them with warm citron tea (yuja-cha) for a bright, fragrant contrast.

Serving, Pairing, and Cultural Context

When Koreans Eat This Dish

Chapssal donuts occupy a special place in Korean food culture as a celebratory snack and street food. While everyday versions are sold at traditional markets and bakeries across Korea — often from small stalls where Korean street food is fried to order — the jocheong-glazed version elevates them into special occasion territory. They are fitting for Chuseok, Lunar New Year dessert platters, birthday parties, and housewarming celebrations. As noted by the Korean Food Promotion Institute, rice-based confections hold a central place in Korean holiday traditions, representing abundance and communal joy.

In the broader landscape of Korean banchan and meal structure, sweet treats like these are typically enjoyed between meals rather than as a dessert course following dinner. Koreans often pair them with tea in the afternoon, making them a perfect candidate for a Korean-style teatime gathering.

Portion Sizes and Sharing

Korean-style serving means placing a platter of donuts at the center of the table for everyone to share. Plan on 3 to 4 donuts per person for a generous snack portion, or 2 per person if serving alongside other desserts. The communal approach to eating is central to Korean dining culture — these donuts are meant to bring people together.

Video Suggestions for Key Techniques

• 30-second clip: The ikbanjuk technique — Showing boiling water being added to glutinous rice flour and the transformation from dry powder to pliable dough
• 45-second clip: Rolling donuts in oil — Demonstrating the gentle rolling motion with chopsticks that ensures even browning
• 30-second clip: Jocheong glaze application — Showing warm donuts being tossed in the fragrant cinnamon-ginger syrup

Final Tips for Donut Success

Master these fundamentals and you will produce jocheong chapssal donuts that rival the best Korean bakeries. The combination of properly prepared glutinous rice dough, gentle makgeolli fermentation, patient low-temperature frying, and a fragrant jocheong glaze creates a dessert that is deeply rooted in Korean culinary tradition while feeling entirely unique to anyone encountering it for the first time.

Once you are comfortable with this recipe, the world of Korean rice-based desserts opens wide. Explore chapssaltteok for steamed glutinous rice cakes, try your hand at hotteok for filled sweet pancakes, or venture into the elegant territory of songpyeon during the Chuseok season. Each recipe builds on the same foundational understanding of Korean glutinous rice and the unique textures it creates.

Share your Korean cooking journey with #AuthenticKoreanCooking and let us know how your jocheong chapssal donuts turned out! Did you try any creative twists on the glaze? What filling did you experiment with? Drop a comment below — we would love to hear from you.

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