Mogwa-cheong:
– 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
Yuja-cheong:
– 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
Sources:
– 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
Varieties:
– 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 (청; 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.
.jpg) A jar of yuja-cheong | |
| Place of origin | Korea |
|---|---|
| Associated cuisine | Korean cuisine |
| Similar dishes | |
| Korean name | |
| Hangul | 청 |
|---|---|
| Hanja | 淸 |
| Revised Romanization | cheong |
| McCune–Reischauer | ch'ŏng |
| IPA | [tɕʰʌŋ] |
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.[citation needed]