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Cheong (food)
&sq=&lang=&file=File:Yujacha_(yuja_tea).jpg) A jar of yuja-cheong | |
| Place of origin | Korea |
|---|---|
| Associated cuisine | Korean cuisine |
| Similar dishes | |
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| Korean name | |
| Hangul | 청 |
|---|---|
| Hanja | 淸 |
| Revised Romanization | cheong |
| McCune–Reischauer | ch'ŏng |
| IPA | [tɕʰʌŋ] |
Cheong (Korean: 청; Hanja: 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]
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] Outside the royal court, honey has been called kkul (꿀), which is the native (non-Sino-Korean) word.[citation needed]
- ^ Ro, Hyo Sun (1 February 2017). "Home cooking for Korean food: Sataejjim (slow cooker braised beef shank)". The Straits Times. Retrieved 7 February 2017.
- ^ Baek, Jong-hyun (23 April 2016). "A taste of Korea with three regional delights". Korea JoongAng Daily. Retrieved 7 February 2017.
- ^ 배, 수빈 (10 December 2016). "[지금이 제철] 추울 때 진가 발휘하는 '청(淸)'". MBC News Today (in Korean). Retrieved 7 February 2017.
- ^ "cheong" 청. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 16 February 2017. Retrieved 17 February 2017.
- ^ "jocheong" 조청. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 16 February 2017. Retrieved 17 February 2017.
- ^ "mullyeot" 물엿. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 16 February 2017. Retrieved 17 February 2017.
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