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Cheong

A jar of yuja-cheong
Place of origin	Korea
Associated cuisine	Korean cuisine
Similar dishes	syrup fruit preserve marmalade
Media: Cheong

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.

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

Varieties

• Jocheong (조청; "crafted honey") or mullyeot (물엿; liquid yeot): rice syrup or more recently also corn syrup
• Maesil-cheong or Maesilaek (매실청/매실액; "plum syrup")
• Mogwa-cheong (모과청; quince preserve)
• Mucheong (무청; radish syrup)
• Mu-kkul-cheong (무꿀청; radish and honey syrup)
• Yuja-cheong (유자청; yuja marmalade)
• Saenggang-cheong (생강청; ginger marmalade)
• Gochu-cheong (고추청; Korean green chili marmalade)
• Maneul-cheong (마늘청; garlic pickle)
• Yangpa-cheong (양파청; onion marmalade)
• Odi-cheong (오디청; mulberry marmalade)
• Omija-cheong (오미자청; magnolia berry marmalade)
• Painaepeul-cheong (파인애플청; pineapple marmalade)
• Bae-cheong (배청; Korean pear marmalade)
• Bae-doraji-cheong (배도라지청; Korean pear and bellflower root marmalade)

Maesil-cheong

Maesil-cheong (매실청; 梅實淸, [mɛ.ɕil.tɕʰʌŋ]), also called "plum syrup", is an anti-microbial 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 (모과청 [mo.ɡwa.tɕʰʌŋ]), 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 (유자청; 柚子淸, [ju.dʑa.tɕʰʌŋ]), 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)
• Maesil-cheong (plum syrup)
• Preparing maesil-cheong
• Mogwa-cheong (preserved quince)
• Saenggang-cheong (preserved ginger)
• Yuja-cheong (preserved yuja)
• Deodeok-yuja salad, a lance asiabell root salad with a yuja-cheong-based dressing

See also

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

References

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" 청. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 16 February 2017. Retrieved 17 February 2017.
5. "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.
6. "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.
7. ^ Baek, Jong-hyun (23 April 2016). "A taste of Korea with three regional delights". Korea JoongAng Daily. Retrieved 17 December 2016.
8. 한, 동하 (1 June 2016). "청(淸)과 발효액은 어떻게 다를까?". Kyunghyang Shinmun (in Korean). Retrieved 18 December 2016.
9. 김, 상현. "Mogwa-cha" 모과차. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 22 June 2017.
10. "Mogwa-cha" 모과차. Doopedia (in Korean). Doosan Corporation. Retrieved 22 June 2017.
11. "Mogwa-hwachae" 모과화채. Korean Traditional Knowledge Portal (in Korean). Retrieved 22 June 2017 – via Naver.
12. "yuja-cheong" 유자청. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 7 November 2017. Retrieved 20 June 2017.
13. Liu, Jamie (24 October 2014). "Trend Watch: Asian Spirits and Cocktail Ingredients". Eater DC. Vox Media. Retrieved 20 June 2017.
14. Joo, Judy (17 May 2016). "Citron Tea Posset". The Daily Meal. Retrieved 5 January 2017.

External links

• Media related to Cheong (food) at Wikimedia Commons

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Dips	Ajika Baba ghanoush Chile con queso Duck sauce Duqqa Garlic chive flower sauce Guacamole Hogao Honey dill Hummus Muhammara Nam chim Nam phrik Nước chấm Skyronnes Sweet chili sauce Toum Tzatziki Zhug
Pickles and preserves	Amba Atchara Cheong Chutney Green mango chutney Curtido Encurtido Fruit preserves Gari Horseradish Ljutenica Pepper jelly Piccalilli Pickled cucumber Pickled fruit Relish Chicago-style relish Sauerkraut Kimchi Sumbala Taba ng talangka Tomato jam Watermelon rind preserves
Spreads and pastes	Ajvar Anchovy paste Bagoong Biber salçası Beurre Maître d'Hôtel Chili paste Chrain Coconut jam Fish paste Gochujang Liver spread Kyopolou Maafe Malidzano Meat extract Bovril Murri Nut butter Palapa Pindjur Roe Caviar Sahawiq Tapai Wasabi Yeast extract Marmite Vegemite Zacuscă
Oils and liquids	Chili oil Halford Leicestershire Table Sauce Mustard oil Olive oil Patis Perilla oil Ponzu Salmoriglio Sesame oil Soy sauce Soup soy sauce Sweet soy sauce Toyomansi Syrup Worcestershire sauce Tonkatsu sauce
Spices and powders	Asín tibuok Chipotle Crushed red pepper Gomashio MSG Nutritional yeast Paprika Popcorn seasoning Salt and pepper Tekka Za'atar
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Dressings	Blue cheese dressing French dressing Ginger dressing Green goddess dressing Italian dressing Louis dressing Mayfair salad dressing Ranch dressing Russian dressing Salad cream Tahini Thousand Island Vinaigrette Wafu dressing
Ketchups	Banana ketchup Curry ketchup Fruit ketchup Mushroom ketchup
Mustards	Dijon mustard Honey mustard Karashi Kasundi Mostarda Spicy brown mustard Creole mustard Sweet mustard Tecuci mustard Tewkesbury mustard Turun sinappi Yellow mustard
Vinegars	Apple cider vinegar Balsamic vinegar Balsamic vinegar of Modena Black vinegar Kaong palm vinegar Malt vinegar Nipa palm vinegar
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Accoutrements	Cruet-stand Sachet Salt and pepper shakers Squeeze bottle

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