Yeot
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Yeot is a Korean traditional candy which can be either liquid or solid, a variety of hahngwa. Yeot is made from steamed normal rice, glutinous rice, glutinous sorghum, corn, sweet potatoes or mixed grains. The steamed ingredients are lightly fermented and boiled in a big pot (sot 솥) for a long time.
Yeot boiled for a shorter time is a jocheong (조청), liquid yeot. This sticky syrup-like jocheong is usually used as a condiment for cooking and for coating other hahngwa, or as a dipping sauce for garae tteok, white cylindrical tteok.
If boiled for a longer time, the yeot will solidify when chilled, and is called gaeng yeot (갱엿). Gaeng yeot is originally brownish but if stretched (as taffy is prepared), the color lightens. Pan-fried beans, nuts, sesame, sunflower seeds, walnuts, or pumpkin can be added into or covered over the yeot as it chills. Variations of yeot are named for their secondary ingredients, as follows.
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[edit] Types of yeot
- Hobak yeot (호박엿) - made with pumpkin: it is a local specialty of Ulleungdo and called Ulleungdo hobak yeot
- Ssal yeot (쌀엿) - made from rice
- Hwanggol yeot (황골엿) - made from mixture of rice, corn، and malt.
- Ggae yeot (깨엿) - covered with ggae (깨, sesame)
[edit] Modern usage of the word yeot
In modern time the Korean sentence ' eat yeot ' (엿 먹어라) has a vulgar meaning, comparable to using the f-word in English.
[edit] See also
[edit] External links
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