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What makes this chicken Korean? Well, besides the usual ginger, garlic, scallions, and sesame oil, it has Korean malt syrup. Called mool yut, it is a very thick and sticky syrup made from ground corn or sprouted barley (or sometimes both) and is used to give sweetness and shine to meat dishes. It can be found in Korean markets or online, but if you can’t find it you can substitute half the amount of barley malt syrup with light corn syrup, honey, or sugar. This grilled chicken, known as dak gui, has a flavor reminiscent of teriyaki chicken but with a more complex slant.