Yeot

Last updated
Yeot
Yeot 3.jpg
Jocheong (mulyeot).jpg
solid yeot and liquid mullyeot
Type Hangwa
Course Dessert
Place of origin Korea
Main ingredients bap (cooked rice), yeotgireum (powdered barley malt)
Wikibooks-logo-en-noslogan.svg Cookbook:   Commons-logo.svg Media: Yeot
Yeot
Hangul
Revised Romanization yeot
McCune–Reischauer yŏt
IPA [jʌt̚]

Yeot is a variety of hangwa , or Korean traditional confectionery. It can be made in either liquid or solid form, as a syrup, taffy, or candy. Yeot is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called a sot (솥) for a long time. [1]

Hangwa traditional Korean confectionery

Hangwa is a general term for traditional Korean confections. With tteok, hangwa forms the sweet food category in Korean cuisine. Various hangwa have been used in traditional ceremonies such as jerye and hollye (wedding). In modern South Korea, hangwa is also available at coffee shops and tea houses.

Korean cuisine The customary cooking traditions and practices of Korea

Korean cuisine is the customary cooking traditions and practices of the culinary arts of Korea. Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.

Confectionery Prepared foods made with a large amount of sugar or other carbohydrates

Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, though, confectionery is divided into two broad and somewhat overlapping categories, bakers' confections and sugar confections.

Contents

Yeot boiled for a shorter time is called jocheong (조청), liquid yeot. This sticky syrup-like jocheong is usually used as a condiment for cooking and for coating other hangwa , or as a dipping sauce for garae tteok , white cylindrical tteok .

Condiment Substance added to food to impart or enhance a flavor

A condiment or table sauce is a spice, sauce, or preparation that is added to food to impart a specific flavor, to enhance the flavor, or, in some cultures, to complement the dish. The term originally described pickled or preserved foods, but its meaning has changed over time.

A coating is a covering that is applied to the surface of an object, usually referred to as the substrate. The purpose of applying the coating may be decorative, functional, or both. The coating itself may be an all-over coating, completely covering the substrate, or it may only cover parts of the substrate. An example of all of these types of coating is a product label on many drinks bottles- one side has an all-over functional coating and the other side has one or more decorative coatings in an appropriate pattern to form the words and images.

Tteok Rice cakes in Korean cuisine

Tteok is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make tteok. In some case, tteok is pounded from cooked grains. The pronunciation is between a "t" and a "d" sound, ending with -ukk. It could also be written as ttukk, ddukk, dhukk.

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. [2]

Nut (fruit) edible seed (with or without the rest of the fruit)

A nut is a fruit composed of an inedible hard shell and a seed, which is generally edible. In general usage, a wide variety of dried seeds are called nuts, but in a botanical context "nut" implies that the shell does not open to release the seed (indehiscent). The translation of "nut" in certain languages frequently requires paraphrases, as the word is ambiguous.

Sesame species of plant

Sesame is a flowering plant in the genus Sesamum, also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods or "buns". World production in 2016 was 6.1 million tonnes, with Tanzania, Myanmar, India, and Sudan as the largest producers.

Pumpkin fruit

A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and most often deep yellow to orange in coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima. Specific cultivars of winter squash derived from other species, including C. argyrosperma, and C. moschata, are also sometimes called "pumpkin".

Types

Ulleungdo South Korean island

Ulleungdo is a South Korean island 120 km (75 mi) east of the Korean Peninsula, formerly known as the Dagelet Island or Argonaut Island in Europe; also known as Yuling-dao in Chinese, and Utsuryo-do (鬱陵島) in Japanese. Volcanic in origin, the rocky steep-sided island is the top of a large stratovolcano which rises from the seafloor, reaching a maximum elevation of 984 metres (3,228 ft) at Seonginbong Peak. The island is 9.5 kilometres (5.9 mi) in length and 10 kilometres (6.2 mi) in width; it has an area of 72.56 km2 (28.02 sq mi). It has a population of 10,426 inhabitants.

Jeju Island South Korean island

Jeju Island is an island in Jeju Province, South Korea. The island lies in the Korea Strait, south of South Jeolla Province. The island contains the natural World Heritage Site Jeju Volcanic Island and Lava Tubes. Jejudo has a moderate climate; even in winter, the temperature rarely falls below 0 °C (32 °F). Jeju is a popular holiday destination and a sizable portion of the economy relies on tourism and economic activity from its civil/naval base.

<i>Trichosanthes kirilowii</i> species of plant

Trichosanthes kirilowii is a flowering plant in the family Cucurbitaceae found particularly in Henan, Shandong, Hebei, Shanxi, and Shaanxi. It is one of the 50 fundamental herbs used in traditional Chinese medicine, where it shares the name guālóu with the related T. rosthornii. It is known as "Chinese cucumber" and "Chinese snake gourd" in English.

The word yeot as slang

In modern times, the Korean phrase "eat yeot" (엿 먹어라) has a vulgar meaning, comparable to using the words "fuck you" in English. The phrase originated from the middle-school entry exams scandal of 1964. One of the multiple choice questions asked in the exam: "Which of the following ingredients can be used instead of yeot oil (엿기름; barley malt) to make yeot?" The correct answer was diastase, but another one of the multiple choices was mu juice, which many people argued was also a correct answer. The parents of the students whose grades suffered from this result held demonstrations and protests in front of government education bureaus and offices, holding up yeot made with mu juice and yelling to the officials to "eat yeot". [11]

Fuck is an obscene English-language word which often refers to the act of sexual intercourse but is also commonly used as an intensifier or to denote disdain. While its origin is obscure, it is usually considered to be first attested to around 1475. In modern usage, the term "fuck" and its derivatives can be used as a noun, a verb, an adjective, an interjection or an adverb. There are many common phrases that employ the word as well as compounds that incorporate it, such as "motherfucker," "fuckwit" and "fucknut".

A diastase is any one of a group of enzymes that catalyses the breakdown of starch into maltose. Alpha amylase degrades starch to a mixture of the disaccharide maltose; the trisaccharide maltotriose, which contains three α (1-4)-linked glucose residues; and oligosaccharides, known as dextrins, that contain the α (1-6)-linked glucose branches.

Korean radish

Mu or Korean radish is a variety of white radish with a firm crunchy texture.

The phallic shape of raw yeot had also led the candy to be used as a euphemism for penis as early as the sixteenth century. [12]

Phallus

A phallus is a penis, an object that resembles a penis, or a mimetic image of an erect penis.

See also

Related Research Articles

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Rice cake food

A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object that has also been sweetened. A wide variety of rice cakes exist in many different cultures in which rice is eaten, and are particularly prevalent in Asia. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.

Kal-guksu

Kal-guksu is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer. Its name comes from the fact that the noodles are not extruded or spun, but cut.

Jeonbok-juk

Jeonbok-juk or abalone rice porridge is a variety of juk (죽), or Korean porridge, made with abalone and white rice. Abalone is regarded as a high quality ingredient in Korean cuisine and was often presented as a gift to the king of Korea.The dish is a local specialty of Jeju Island where abalones are commonly harvested. Jeonbokjuk is known as not only a delicacy but also as a nutritional supplement and digestive aid, especially for ill patients or elderly people.Jeonbokjuk can be made with or without the abalone's internal organs. The former type of jeonbokjuk has a green tinge while the latter is more ivory in color.

Siru-tteok

Sirutteok (시루떡) is a type of Korean rice cake (tteok) traditionally made by steaming rice or glutinous rice flour in a "siru" (시루), a large earthenware vessel used for steaming which gives "sirutteok" its name. "Sirutteok" is regarded as the oldest form of tteok in Korean history.

Yugwa Korean dessert

Yugwa is a type of hangwa made with glutinous rice flour and then deep-fried. It is a moderately sweet, crispy snack with a hollow inside that melts in the mouth.

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Yeot-gangjeong Korean dessert

Yeot-gangjeong (엿강정) is a candy bar-like variety of hangwa consisting of toasted seeds, nuts, beans, or puffed grains mixed with mullyeot.

Chanochi (차노치) is a Korean dish. It is pink, pan-fried tteok or jeonbyeong (pancake) made with glutinous rice flour. It is a regional dish of the Yeongnam region.

Injeolmi

Injeolmi is a variety of tteok, or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients.

Cheong (food)

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Omegi-tteok

Omegi Tteok is a type of tteok particular to the region of the Jeju Island, the largest island of the Korean Peninsula. Its traditional form is actually a by-product of the process of making omegi sul. The modern form of omegi tteok uses entirely different ingredients and is only packaged and marketed as "traditional" mainly to be sold as a regional specialty snack for visitors. It is now one of the best selling souvenirs among the tourists in Jeju Island.

References

  1. (in Korean) Yeot at Encyclopedia of Korean Culture
  2. 1 2 (in Korean) Yeot at Britannica Korea
  3. (in Korean) Hwanggolyeot at Doosan Encyclopedia
  4. (in Korean) Kkaeyeot at Doosan Encyclopedia
  5. (in Korean) Dak yeot at Doosan Encyclopedia
  6. (in Korean) Kkwong yeot at Doosan Encyclopedia
  7. (in Korean) Port yeot at Haengboki gadeukhan jip (행복이 가득한 집), March 2009
  8. (in Korean) Pork yeot National Academy of Agricultural Science
  9. (in Korean) Haneultari at Doosan Encyclopedia
  10. (in Korean) Garlic yeot at Doosan Encyclopedia
  11. (in Korean) Kim Mi Hyeong (김미형), Man and Language (인간과 언어) p220, PJ Book, Seoul, 2005. ISBN   89-7878-776-2
  12. EXPLAINING WHY THE KOREAN SOCCER TEAM WAS PELTED WITH TOFFEE CANDY, Noonchi Archived July 7, 2014, at the Wayback Machine .