Cheong (food)
Any of various sweetened foods in Korean cuisine From Wikipedia, the free encyclopedia
Cheong (Korean: 청; Hanja: 淸) is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves. In Korean cuisine, cheong is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as an alternative medicine to treat the common cold and other minor illnesses.[1][2][3]
.jpg) A jar of yuja-cheong | |
| Place of origin | Korea |
|---|---|
| Associated cuisine | Korean cuisine |
| Similar dishes | |
| Korean name | |
| Hangul | 청 |
|---|---|
| Hanja | 淸 |
| Revised Romanization | cheong |
| McCune–Reischauer | ch'ŏng |
| IPA | [tɕʰʌŋ] |
Originally, the word cheong (청; 淸) was used to refer to honey in Korean royal court cuisine.[4] The name jocheong (조청; 造淸; "crafted honey") was given to mullyeot (liquid-form yeot) and other human-made honey-substitutes.[5][6] Outside the royal court, honey was called kkul (꿀), which is a native Korean (non-Sino-Korean) word.[7]
Varieties
Summarize
Perspective
- Jocheong (조청; "crafted honey") or mullyeot (물엿; liquid yeot): rice syrup or more recently also corn syrup
- Maesil-cheong or Maesilaek (매실청/매실액; "plum syrup")
- Mogwa-cheong (모과청; quince preserve)
- Mucheong (무청; radish syrup)
- Mu-kkul-cheong (무꿀청; radish and honey syrup)
- Yuja-cheong (유자청; yuja marmalade)
- Saenggang-cheong (생강청; ginger marmalade)
- Gochu-cheong (고추청; Korean green chili marmalade)
- Maneul-cheong (마늘청; garlic pickle)
- Yangpa-cheong (양파청; onion marmalade)
- Odi-cheong (오디청; mulberry marmalade)
- Omija-cheong (오미자청; magnolia berry marmalade)
- Painaepeul-cheong (파인애플청; pineapple marmalade)
- Bae-cheong (배청; Korean pear marmalade)
- Bae-doraji-cheong (배도라지청; Korean pear and bellflower root marmalade)
Maesil-cheong
Maesil-cheong (매실청; 梅實淸, [mɛ.ɕil.tɕʰʌŋ]), also called "plum syrup", is an anti-microbial[medical citation needed] syrup made by sugaring ripe plums (Prunus mume). In Korean cuisine, maesil-cheong is used as a condiment and sugar substitute. The infusion made by mixing water with maesil-cheong is called maesil-cha (plum tea).
It can be made by simply mixing plums and sugar together, and then leaving them for about 100 days.[8] To make syrup, the ratio of sugar to plum should be at least 1:1 to prevent fermentation, by which the liquid may turn into maesil-ju (plum wine).[9] The plums can be removed after 100 days, and the syrup can be consumed right away, or mature for a year or more.[8]
Mogwa-cheong
Mogwa-cheong (모과청 [moː.ɡwa.tɕʰʌŋ]), also called "preserved quince", is a cheong made by sugaring Chinese quince (Pseudocydonia sinensis). Either sugar or honey can be used to make mogwa-cheong.[10] Mogwa-cheong is used as a tea base for mogwa-cha (quince tea) and mogwa-hwachae (quince punch), or as an ingredient in sauces and salad dressings.[11][12]
Yuja-cheong
Yuja-cheong (유자청; 柚子淸, [juː.dʑa.tɕʰʌŋ]), also called "yuja marmalade", is a marmalade-like cheong made by sugaring peeled, depulped, and thinly sliced yuja (Citrus junos). It is used as a tea base for yuja-cha (yuja tea), as a honey-or-sugar-substitute in cooking, and as a condiment.[13][14][15]
Gallery
Jocheong (rice syrup)
Maesil-cheong (plum syrup)
Preparing maesil-cheong
Mogwa-cheong (preserved quince)
Saenggang-cheong (preserved ginger)
Yuja-cheong (preserved yuja)
Deodeok-yuja salad, a lance asiabell root salad with a yuja-cheong-based dressing
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_(prunus_mume).jpg)
_preparation_(Prunus_mume).jpg)
See also
References
External links
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