Английская Википедия:Cheong (food)

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Шаблон:Short description Шаблон:Infobox food Шаблон:Infobox Korean name Cheong (Шаблон:Korean) 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.

Originally, the word cheong (Шаблон:Korean) was used to refer to honey in Korean royal court cuisine. The name jocheong (Шаблон:Korean; "crafted honey") was given to mullyeot (liquid-form yeot) and other human-made honey-substitutes. Outside the royal court, honey has been called kkul (Шаблон:Korean), which is the native (non-Sino-Korean) word.Шаблон:Cn

Varieties

• Jocheong (Шаблон:Lang; "crafted honey") or mullyeot (Шаблон:Lang; liquid yeot): rice syrup or more recently also corn syrup
• Maesil-cheong or Maesilaek (Шаблон:Lang; "plum syrup")
• Mogwa-cheong (Шаблон:Lang; quince preserve)
• Mucheong (Шаблон:Lang; radish syrup)
• Mu-kkul-cheong (Шаблон:Lang; radish and honey syrup)
• Yuja-cheong (Шаблон:Lang; yuja marmalade)
• Saenggang-cheong (Шаблон:Lang; ginger marmalade)
• Gochu-cheong (Шаблон:Lang; Korean green chili marmalade)
• Maneul-cheong (Шаблон:Lang; garlic pickle)
• Yangpa-cheong (Шаблон:Lang; onion marmalade)
• Odi-cheong (Шаблон:Lang; mulberry marmalade)
• Omija-cheong (Шаблон:Lang; magnolia berry marmalade)
• Painaepeul-cheong (Шаблон:Lang; pineapple marmalade)
• Bae-cheong (Шаблон:Lang; Korean pear marmalade)
• Bae-doraji-cheong (Шаблон:Lang; Korean pear and bellflower root marmalade)

Maesil-cheong

Maesil-cheong (Шаблон:Korean, Шаблон:IPA-ko), also called "plum syrup", is an anti-microbialШаблон:Medical citation needed syrup made by sugaring ripe plums (Prunus mume). In Korean cuisine, maesil-cheong is used as a condiment and sugar substitute. The infusion made by mixing water with maesil-cheong is called maesil-cha (plum tea).

It can be made by simply mixing plums and sugar together, and then leaving them for about 100 days. To make syrup, the ratio of sugar to plum should be at least 1:1 to prevent fermentation, by which the liquid may turn into maesil-ju (plum wine). The plums can be removed after 100 days, and the syrup can be consumed right away, or mature for a year or more.

Mogwa-cheong

Mogwa-cheong (Шаблон:Lang Шаблон:IPA-ko), also called "preserved quince", is a cheong made by sugaring Chinese quince (Pseudocydonia sinensis). Either sugar or honey can be used to make mogwa-cheong. Mogwa-cheong is used as a tea base for mogwa-cha (quince tea) and mogwa-hwachae (quince punch), or as an ingredient in sauces and salad dressings.

Yuja-cheong

Yuja-cheong (Шаблон:Korean, Шаблон:IPA-ko), also called "yuja marmalade", is a marmalade-like cheong made by sugaring peeled, depulped, and thinly sliced yuja (Citrus junos). It is used as a tea base for yuja-cha (yuja tea), as a honey-or-sugar-substitute in cooking, and as a condiment.

Gallery

• Jocheong (rice syrup)

  Jocheong (rice syrup)

• Maesil-cheong (plum syrup)

  Maesil-cheong (plum syrup)

• Preparing maesil-cheong

  Preparing maesil-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 yuja-cheong-based dressings

  Deodeok-yuja-salad, a lance asiabell root salad with yuja-cheong-based dressings

See also

• Fruit syrup
• List of spreads
• List of syrups
• Korean tea
• Yeot

External links

• Шаблон:Commonscat-inline