Chemistry:Yuja-cheong
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| Alternative names | Yuja marmalade |
|---|---|
| Type | Cheong, marmalade |
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Korean name | |
| Hangul | 유자청 |
|---|---|
| Hanja | 柚子淸 |
| Revised Romanization | yuja-cheong |
| McCune–Reischauer | yuja-ch'ǒng |
| IPA | [ju.dʑa.tɕʰʌŋ] |
Yuja-cheong (유자청; 柚子淸), also called yuja marmalade, is a marmalade-like cheong made by sugaring 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.[1][2][3]
Preparation
Yuja-cheong can be made by sugaring peeled, depulped, and thinly sliced yuja.
Gallery
Deodeok-yuja-salad, a lance asiabell root salad with yuja-cheong-based dressings
See also
- Maesil-cheong
- Mogwa-cheong
- List of spreads
References
- ↑ "yuja-cheong" (in ko). National Institute of Korean Language. http://stdweb2.korean.go.kr/search/View.jsp?idx=468258.
- ↑ 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.
- ↑ Joo, Judy (17 May 2016). "Citron Tea Posset". The Daily Meal. http://www.thedailymeal.com/recipes/citron-tea-posset-recipe.
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