Chemistry:Cheong (food)

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Cheong
Yujacha (yuja tea).jpg
A jar of yuja-cheong
Place of originKorea
Associated national cuisineKorean cuisine
Similar dishes
  • syrup
  • fruit preserve
  • marmalade
Korean name
Hangul
청
Hanja
淸
Revised Romanizationcheong
McCune–Reischauerch'ŏng
IPA[tɕʰʌŋ]

Cheong (청; 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]

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 has been called kkul (꿀), which is the native (non-Sino-Korean) word.[citation needed]

Varieties

  • Jocheong (조청; "crafted honey") or mullyeot (물엿; liquid yeot): rice syrup or more recently also corn syrup
  • Maesil-cheong (매실청; "plum syrup")
  • Mogwa-cheong (모과청; quince preserve)
  • Mucheong (무청; radish syrup)
  • Yuja-cheong (유자청; yuja marmalade)

Maesil-cheong

Maesil-cheong (매실청; 梅實淸, [mɛ.ɕil.tɕʰʌŋ]), also called "plum syrup", is an anti-microbial syrup made by sugaring ripe plums (Prunus mume). In Korean cuisine, maesil-cheong is used as a condiment and sugar substitute. The tea 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.[7] 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).[8] The plums can be removed after 100 days, and the syrup can be consumed right away, or mature for a year or more.[7]

Mogwa-cheong

Mogwa-cheong (모과청 [mo.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.[9] 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.[10][11]

Yuja-cheong

Yuja-cheong (유자청; 柚子淸, [ju.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.[12][13][14]

Gallery

  • Jocheong (rice syrup)

  • Maesil-cheong (plum syrup)

  • Preparing maesil-cheong

  • Mogwa-cheong (preserved quince)

  • Saenggang-cheong (preseved ginger)

  • Yuja-cheong (preserved yuja)

  • Deodeok-yuja-salad, a lance asiabell root salad with yuja-cheong-based dressings

See also

  • Fruit syrup
  • List of spreads
  • List of syrups
  • Korean tea
  • Yeot

References

  1. ↑ Ro, Hyo Sun (1 February 2017). "Home cooking for Korean food: Sataejjim (slow cooker braised beef shank)". The Straits Times. http://www.straitstimes.com/lifestyle/food/home-cooking-for-korean-food-sataejjim-slow-cooker-braised-beef-shank. 
  2. ↑ Baek, Jong-hyun (23 April 2016). "A taste of Korea with three regional delights". Korea JoongAng Daily. http://koreajoongangdaily.joins.com/news/article/article.aspx?aid=3017901. 
  3. ↑ 배, 수빈 (10 December 2016). "[지금이 제철 추울 때 진가 발휘하는 '청(淸)'"] (in ko). MBC News Today. http://imnews.imbc.com/replay/2016/nwtoday/article/4180662_19847.html. 
  4. ↑ "cheong" (in ko). National Institute of Korean Language. http://stdweb2.korean.go.kr/search/View.jsp?idx=326792. 
  5. ↑ "jocheong" (in ko). National Institute of Korean Language. http://stdweb2.korean.go.kr/search/View.jsp?idx=481304. 
  6. ↑ "mullyeot" (in ko). National Institute of Korean Language. http://stdweb2.korean.go.kr/search/View.jsp?idx=425018. 
  7. ↑ 7.0 7.1 Baek, Jong-hyun (23 April 2016). "A taste of Korea with three regional delights". Korea JoongAng Daily. http://koreajoongangdaily.joins.com/news/article/article.aspx?aid=3017901. 
  8. ↑ 한, 동하 (1 June 2016). "청(淸)과 발효액은 어떻게 다를까?" (in ko). Kyunghyang Shinmun. http://news.khan.co.kr/kh_news/khan_art_view.html?artid=201606011806422. 
  9. ↑ 김, 상현. "Mogwa-cha" (in ko). Academy of Korean Studies. http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0018445. 
  10. ↑ "Mogwa-cha" (in ko). Doosan Corporation. http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000807530. 
  11. ↑ "Mogwa-hwachae" (in ko). http://terms.naver.com/entry.nhn?docId=223718&cid=50346&categoryId=50346. 
  12. ↑ "yuja-cheong" (in ko). National Institute of Korean Language. http://stdweb2.korean.go.kr/search/View.jsp?idx=468258. 
  13. ↑ Liu, Jamie (24 October 2014). "Trend Watch: Asian Spirits and Cocktail Ingredients". Eater DC (Vox Media). http://dc.eater.com/2014/10/24/6997795/trend-watch-asian-spirits-and-cocktail-ingredients. 
  14. ↑ Joo, Judy (17 May 2016). "Citron Tea Posset". The Daily Meal. http://www.thedailymeal.com/recipes/citron-tea-posset-recipe. 

External links




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