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Cheong (food)

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– Also known as preserved quince
– Made by sugaring Chinese quince (Pseudocydonia sinensis)
Sugar or honey can be used
– Used as a tea base for mogwa-cha and mogwa-hwachae
– Used in sauces and salad dressings

– Also called yuja marmalade
– Made by sugaring peeled, depulped, and thinly sliced yuja (Citrus junos)
– Used as a tea base for yuja-cha
– Used as a honey or sugar substitute in cooking
– Used as a condiment

– The Straits Times
– Korea JoongAng Daily
– MBC News Today
– National Institute of Korean Language
– Encyclopedia of Korean Culture

Uses in Cooking:
– Mogwa-cheong is used in mogwa-cha and mogwa-hwachae
– Yuja-cheong is used in yuja-cha
– Mogwa-cheong can be used in sauces and salad dressings
– Yuja-cheong can be used as a honey or sugar substitute
– Both can be used as condiments

Cultural Significance:
– Mogwa-cheong is a traditional Korean food
– Yuja-cheong is also deeply rooted in Korean culinary traditions
– Both are popular ingredients in Korean cuisine
– They are used in various dishes and beverages
– The making and consumption of cheong are part of Korean food culture

– There are different types of cheong based on the fruit used
– Mogwa-cheong is made from Chinese quince
– Yuja-cheong is made from yuja
– Cheong can be made with various fruits
– Each variety of cheong has a unique flavor profile

Cheong (food) (Wikipedia)

Cheong (; ) 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.

A jar of yuja-cheong
Place of originKorea
Associated cuisineKorean cuisine
Similar dishes
Korean name
Revised Romanizationcheong

Originally, the word cheong (; ) 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 (), which is the native (non-Sino-Korean) word.[citation needed]

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