Cheong (food)

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]

Cheong
A jar of yuja-cheong
Place of originKorea
Associated national cuisineKorean cuisine
Similar dishes
Korean name
Hangul
청
Hanja
淸
Revised Romanizationcheong
McCune–Reischauerch'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] Now, honey is rarely called cheong in Korean, but is instead called kkul (꿀), which is the native (non-Sino-Korean) name for honey. The name kkul was used in the past, outside the royal court.

Varieties
  • Jocheong (조청; "crafted honey")
  • 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, [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]

  • 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
gollark: I think you get something like 1 2G prize in every 4 children?
gollark: Yet this happens.
gollark: If I suggested to people that we give out CB golds at random, and there was no raffle, I suspect we would end up with it being shouted down for unfairness.
gollark: Really? What do you do with the offspring?
gollark: But here shall be salt until the last stars in the universe run down, and no energy can be gleaned from anywhere to run DC.

See also

References
  1. Ro, Hyo Sun (1 February 2017). "Home cooking for Korean food: Sataejjim (slow cooker braised beef shank)". The Straits Times. Retrieved 7 February 2017.
  2. Baek, Jong-hyun (23 April 2016). "A taste of Korea with three regional delights". Korea JoongAng Daily. Retrieved 7 February 2017.
  3. 배, 수빈 (10 December 2016). "[지금이 제철] 추울 때 진가 발휘하는 '청(淸)'". MBC News Today (in Korean). Retrieved 7 February 2017.
  4. "cheong" 청. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 17 February 2017.
  5. "jocheong" 조청. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 17 February 2017.
  6. "mullyeot" 물엿. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 17 February 2017.
  7. Baek, Jong-hyun (23 April 2016). "A taste of Korea with three regional delights". Korea JoongAng Daily. Retrieved 17 December 2016.
  8. 한, 동하 (1 June 2016). "청(淸)과 발효액은 어떻게 다를까?". Kyunghyang Shinmun (in Korean). Retrieved 18 December 2016.
  9. 김, 상현. "Mogwa-cha" 모과차. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 22 June 2017.
  10. "Mogwa-cha" 모과차. Doopedia (in Korean). Doosan Corporation. Retrieved 22 June 2017.
  11. "Mogwa-hwachae" 모과화채. Korean Traditional Knowledge Portal (in Korean). Retrieved 22 June 2017 – via Naver.
  12. "yuja-cheong" 유자청. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 20 June 2017.
  13. Liu, Jamie (24 October 2014). "Trend Watch: Asian Spirits and Cocktail Ingredients". Eater DC. Vox Media. Retrieved 20 June 2017.
  14. Joo, Judy (17 May 2016). "Citron Tea Posset". The Daily Meal. Retrieved 5 January 2017.
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