Cheong (food)

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Cheong
Yujacha (yuja tea).jpg
a jar of yuja-cheong
Place of origin Korea
Associated national cuisine Korean cuisine
Similar dishes syrup, fruit preserve, marmalade
Cookbook: Cheong  Media: Cheong
Korean name
Hangul
Hanja
Revised Romanization cheong
McCune–Reischauer ch'ŏng
IPA [tɕʰʌŋ]

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 (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 (), which is the native (non-Sino-Korean) name for honey. The name kkul was used in the past, outside the royal court.

Varieties[edit]

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. 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" . 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.