Corn Syrup (Mulyeot)

English Name: Corn Syrup, Rice Syrup
Korean Name: 물엿, 쌀엿
Romanized: Mulyeot, Ssalyeot
Other Names: 올리고당 (Oligodang), 조청 (Jochung), Brown Malt Syrup,
Storage: Keep in cool, dark area. 
Classified Under: Sauces, Seasonings, & Pastes
Wikipedia Entry

There are several types of interchangeable sweeteners used in Korean cooking. The most common and traditional is corn syrup (mulyeot). Other types include rice syrup (ssalyeot or jocheong) and oligodang (oligosaccharide). 

Unlike American style corn syrup, Korean corn syrup does not contain flavors like vanilla. So please use Korean corn syrup when cooking. 

In theory, they can all be used interchangeably though they do have slightly different tastes and qualities. Don't stress about it too much and just buy whatever you'd like depending on your preferences. 
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Oligodang, Mulyeot, and Ssalyeot (left to right)