.jpg) A jar ofyuja-cheong | |
| Place of origin | Korea |
|---|---|
| Associatedcuisine | Korean cuisine |
| Similar dishes | |
| 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 ofsyrups,marmalades, andfruit preserves. InKorean cuisine,cheong is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as analternative medicine to treat the common cold and other minor illnesses.[1][2][3]
Originally, the wordcheong (청;淸) was used to refer tohoney inKorean royal court cuisine.[4] The namejocheong (조청;造淸; "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]
Maesil-cheong (매실청;梅實淸,[mɛ.ɕil.tɕʰʌŋ]), also called "plum syrup", is ananti-microbial[medical citation needed] syrup made bysugaring ripeplums (Prunus mume). InKorean cuisine,maesil-cheong is used as acondiment andsugar substitute. The infusion made by mixing water withmaesil-cheong is calledmaesil-cha (plum tea).
It can be made by simply mixingplums andsugar 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 preventfermentation, by which the liquid may turn intomaesil-ju (plum wine).[8] Theplums can be removed after 100 days, and the syrup can be consumed right away, or mature for a year or more.[7]
Mogwa-cheong (모과청[moː.ɡwa.tɕʰʌŋ]), also called "preserved quince", is acheong made by sugaringChinese quince (Pseudocydonia sinensis). Either sugar or honey can be used to makemogwa-cheong.[9]Mogwa-cheong is 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 (유자청;柚子淸,[juː.dʑa.tɕʰʌŋ]), also called "yuja marmalade", is amarmalade-likecheong made 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]
.jpg)
_(prunus_mume).jpg)
_preparation_(Prunus_mume).jpg)
Media related toCheong (food) at Wikimedia CommonsSugar as food commodity | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Chemistry | |||||||||
| Sources | |||||||||
| Products |
| ||||||||
| Industry |
| ||||||||
| History |
| ||||||||
| Culture | |||||||||
| Related | |||||||||
| Research | |||||||||
