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Cheong (food)

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Cheong
A jar ofyuja-cheong
Place of originKorea
AssociatedcuisineKorean cuisine
Similar dishes
Korean name
Hangul
청
Hanja
Thanh
Revised Romanizationcheong
McCune–Reischauerch'ŏng
IPA[tɕʰʌŋ]

Cheong(청;Thanh) is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves. InKorean cuisine,cheongis used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as analternative medicineto treat the common cold and other minor illnesses.[1][2][3]

Originally, the wordcheong(청;Thanh) was used to refer tohoneyinKorean royal court cuisine.[4]The namejocheong(조청;Tạo thanh;"crafted honey" ) was given tomullyeot(liquid-formyeot) and other human-made honey-substitutes.[5][6]Outside the royal court, honey has been calledkkul(꿀), which is the native (non-Sino-Korean) word.[citation needed]

Varieties[edit]

Maesil-cheong[edit]

Maesil-cheong(매실청;Mai thật thanh,[mɛ.ɕil.tɕʰʌŋ]), also called "plum syrup", is ananti-microbial[medical citation needed]syrup made bysugaringripeplums(Prunus mume). InKorean cuisine,maesil-cheongis used as acondimentandsugar substitute.The infusion made by mi xing water withmaesil-cheongis calledmaesil-cha(plum tea).

It can be made by simply mi xingplumsandsugartogether, 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 preventfermentation,by which the liquid may turn intomaesil-ju(plum wine).[8]Theplumscan be removed after 100 days, and the syrup can be consumed right away, or mature for a year or more.[7]

Mogwa-cheong[edit]

Mogwa-cheong(모과청[mo.ɡwa.tɕʰʌŋ]), also called "preserved quince", is acheongmade by sugaringChinese quince(Pseudocydonia sinensis). Either sugar or honey can be used to makemogwa-cheong.[9]Mogwa-cheongis used as a tea base formogwa-cha(quince tea) andmogwa-hwachae(quince punch), or as an ingredient in sauces and salad dressings.[10][11]

Yuja-cheong[edit]

Yuja-cheong(유자청;Quả bưởi thanh,[ju.dʑa.tɕʰʌŋ]), also called "yuja marmalade", is amarmalade-likecheongmade by sugaring peeled, depulped, and thinly slicedyuja(Citrus junos). It is used as a tea base foryuja-cha(yuja tea), as a honey-or-sugar-substitute in cooking, and as a condiment.[12][13][14]

Gallery[edit]

  • Jocheong (rice syrup)
    Jocheong(rice syrup)
  • Maesil-cheong (plum syrup)
    Maesil-cheong(plum syrup)
  • Preparing maesil-cheong
    Preparingmaesil-cheong
  • Mogwa-cheong (preserved quince)
    Mogwa-cheong(preserved quince)
  • Saenggang-cheong (preserved ginger)
    Saenggang-cheong(preserved ginger)
  • Yuja-cheong (preserved yuja)
    Yuja-cheong(preserved yuja)
  • Deodeok-yuja salad, a lance asiabell root salad with a yuja-cheong-based dressing
    Deodeok-yujasalad, alance asiabellroot salad with ayuja-cheong-based dressing

See also[edit]

References[edit]

  1. ^Ro, Hyo Sun (1 February 2017)."Home cooking for Korean food: Sataejjim (slow cooker braised beef shank)".The Straits Times.Retrieved7 February2017.
  2. ^Baek, Jong-hyun (23 April 2016)."A taste of Korea with three regional delights".Korea JoongAng Daily.Retrieved7 February2017.
  3. ^배, 수빈 (10 December 2016)."[지금이 제철] 추울 때 진가 발휘하는 '청( thanh )'".MBC News Today(in Korean).Retrieved7 February2017.
  4. ^"cheong"청.Standard Korean Language Dictionary(in Korean).National Institute of Korean Language.Archived fromthe originalon 16 February 2017.Retrieved17 February2017.
  5. ^"jocheong"조청.Standard Korean Language Dictionary(in Korean).National Institute of Korean Language.Archived fromthe originalon 16 February 2017.Retrieved17 February2017.
  6. ^"mullyeot"물엿.Standard Korean Language Dictionary(in Korean).National Institute of Korean Language.Archived fromthe originalon 16 February 2017.Retrieved17 February2017.
  7. ^abBaek, Jong-hyun (23 April 2016)."A taste of Korea with three regional delights".Korea JoongAng Daily.Retrieved17 December2016.
  8. ^한, 동하 (1 June 2016)."청( thanh )과 발효액은 어떻게 다를까?".Kyunghyang Shinmun(in Korean).Retrieved18 December2016.
  9. ^김, 상현."Mogwa-cha"모과차.Encyclopedia of Korean Culture(in Korean).Academy of Korean Studies.Retrieved22 June2017.
  10. ^"Mogwa-cha"모과차.Doopedia(in Korean).Doosan Corporation.Retrieved22 June2017.
  11. ^"Mogwa-hwachae"모과화채.Korean Traditional Knowledge Portal(in Korean).Retrieved22 June2017– viaNaver.
  12. ^"yuja-cheong"유자청.Standard Korean Language Dictionary(in Korean).National Institute of Korean Language.Archived fromthe originalon 7 November 2017.Retrieved20 June2017.
  13. ^Liu, Jamie (24 October 2014)."Trend Watch: Asian Spirits and Cocktail Ingredients".Eater DC.Vox Media.Retrieved20 June2017.
  14. ^Joo, Judy (17 May 2016)."Citron Tea Posset".The Daily Meal.Retrieved5 January2017.

External links[edit]

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