Cheong (food) explained

Cheong
Country:Korea
National Cuisine:Korean cuisine
Serving Size:100 g
Korean name
Hangul:Korean: 청
Hanja:Korean: 淸
Rr:cheong
Mr:ch'ŏng
Koreanipa:pronounced as /ko/

Cheong 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 was used to refer to honey in Korean royal court cuisine.[4] The name jocheong (; "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, which is the native (non-Sino-Korean) word.

Varieties

Maesil-cheong

Maesil-cheong (pronounced as /ko/), 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 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.[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.

Mogwa-cheong

Mogwa-cheong (Korean: 모과청 pronounced as /ko/), 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 (pronounced as /ko/), 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]

See also

Notes and References

  1. News: Home cooking for Korean food: Sataejjim (slow cooker braised beef shank). Ro. Hyo Sun. 1 February 2017. The Straits Times. 7 February 2017.
  2. News: A taste of Korea with three regional delights. Baek. Jong-hyun. 23 April 2016. Korea JoongAng Daily. 7 February 2017.
  3. News: [지금이 제철] 추울 때 진가 발휘하는 '청(淸)']. 배. 수빈. 10 December 2016. MBC News Today. ko. 7 February 2017.
  4. Web site: cheong. Standard Korean Language Dictionary. National Institute of Korean Language. ko. ko:청. 17 February 2017. 16 February 2017. https://web.archive.org/web/20170216060346/http://stdweb2.korean.go.kr/search/View.jsp?idx=326792. dead.
  5. Web site: jocheong. Standard Korean Language Dictionary. National Institute of Korean Language. ko. ko:조청. 17 February 2017. 16 February 2017. https://web.archive.org/web/20170216043426/http://stdweb2.korean.go.kr/search/View.jsp?idx=481304. dead.
  6. Web site: mullyeot. Standard Korean Language Dictionary. National Institute of Korean Language. ko. ko:물엿. 17 February 2017. 16 February 2017. https://web.archive.org/web/20170216051002/http://stdweb2.korean.go.kr/search/View.jsp?idx=425018. dead.
  7. News: A taste of Korea with three regional delights. Baek. Jong-hyun. 23 April 2016. Korea JoongAng Daily. 17 December 2016.
  8. News: 청(淸)과 발효액은 어떻게 다를까?. 한. 동하. 1 June 2016. Kyunghyang Shinmun. ko. 18 December 2016.
  9. Web site: Mogwa-cha. 김. 상현. Encyclopedia of Korean Culture. Academy of Korean Studies. ko. ko:모과차. 22 June 2017.
  10. Web site: Mogwa-cha. Doopedia. Doosan Corporation. ko. ko:모과차. 22 June 2017.
  11. Web site: Mogwa-hwachae. Korean Traditional Knowledge Portal. ko. ko:모과화채. 22 June 2017. Naver.
  12. Web site: yuja-cheong. Standard Korean Language Dictionary. National Institute of Korean Language. ko. ko:유자청. 20 June 2017. 7 November 2017. https://web.archive.org/web/20171107023701/http://stdweb2.korean.go.kr/search/View.jsp?idx=468258. dead.
  13. News: Trend Watch: Asian Spirits and Cocktail Ingredients. Liu. Jamie. 24 October 2014. Eater DC. 20 June 2017. Vox Media.
  14. News: Citron Tea Posset. Joo. Judy. 17 May 2016. The Daily Meal. 5 January 2017.

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