Yeot
{{Short description|Traditional Korean confectionary}}
{{Italic title}}
{{Infobox food
| name = Yeot
| image = {{Photomontage
| photo1a = Yeot 3.jpg
| photo1b = Jocheong (mulyeot).jpg
| size = 250
| position = centre
| spacing = 0
| border = 0
| color = transparent
| text_background = transparent
}}
| caption = solid yeot and liquid mullyeot
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| country = Korea
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| type = Hangwa
| course = Dessert
| served =
| main_ingredient = bap (cooked rice), yeotgireum (powdered barley malt)
| minor_ingredient =
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{{Infobox Korean name
| hangul = {{lang|ko|엿}}
| rr = yeot
| mr = yŏt
| koreanipa = {{IPA|ko|jʌt̚|}}
}}
{{Korean cuisine}}
{{Transliteration|ko|rr|Yeot}} ({{Korean|hangul=엿}}) 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. {{Transliteration|ko|rr|Yeot}} is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed grains. It is presumed to have been used before the Goryeo period. The steamed ingredients are lightly fermented and boiled in a large pot called a sot for a long time.{{in lang|ko}} [http://100.nate.com/dicsearch/pentry.html?s=K&i=241859&v=44 Yeot] at Encyclopedia of Korean Culture
{{Transliteration|ko|rr|Yeot}} boiled for a shorter time is called {{Transliteration|ko|rr|jocheong}}, liquid {{Transliteration|ko|rr|yeot}}. This sticky syrup-like {{Transliteration|ko|rr|jocheong}} is usually used as a condiment for cooking and for coating other {{Transliteration|ko|rr|hangwa}}, or as a dipping sauce for {{Transliteration|ko|rr|garae tteok}}.
If boiled for a longer time, the {{Transliteration|ko|rr|yeot}} will solidify when chilled, and is called {{Transliteration|ko|rr|gaeng yeot}} ({{Korean|hangul=갱엿|labels=no}}). {{Transliteration|ko|rr|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 {{Transliteration|ko|rr|yeot}} as it chills. Variations of {{Transliteration|ko|rr|yeot}} are named for their secondary ingredients, as follows.{{in lang|ko}} [http://enc.daum.net/dic100/contents.do?query1=b15a3676a Yeot] at Britannica Korea
Types
- {{Transliteration|ko|rr|Ssallyeot}} ({{Korean|labels=no|hangul=쌀엿}}) – made from rice
- {{Transliteration|ko|rr|Hobakyeot}} ({{Korean|labels=no|hangul=호박엿}}) – made with pumpkin, local specialty of Ulleungdo
- {{Transliteration|ko|rr|Hwanggollyeot}} ({{Korean|labels=no|hangul=황골엿}}) – made from a mixture of rice, corn, and malt{{in lang|ko}} [http://100.naver.com/100.nhn?docid=829409 Hwanggolyeot] at Doosan Encyclopedia
- {{Transliteration|ko|rr|Kkaeyeot}} ({{Korean|labels=no|hangul=깨엿}}) – covered with {{Transliteration|ko|rr|kkae}} ({{Korean|labels=no|hangul=깨}}, sesame){{in lang|ko}} [http://100.naver.com/100.nhn?docid=803801 Kkaeyeot] at Doosan Encyclopedia
- {{Transliteration|ko|rr|Dangnyeot}} ({{Korean|labels=no|hangul=닭엿}}) – local specialty of Jeju Island, made with glutinous millet and chicken{{in lang|ko}} [http://www.encyber.com/search_w/ctdetail.php?masterno=798342&contentno=798342 Dak yeot] at Doosan Encyclopedia
- {{Transliteration|ko|rr|Kkwongnyeot}} ({{Korean|labels=no|hangul=꿩엿}}) – local specialty of Jeju Island, made with glutinous millet and pheasant meat{{in lang|ko}} [http://www.encyber.com/search_w/ctdetail.php?masterno=798333&contentno=798333 Kkwong yeot] at Doosan Encyclopedia
- {{Transliteration|ko|rr|Dwaejigogiyeot}} ({{Korean|labels=no|hangul=돼지고기엿}}) – local specialty of Jeju Island, made with glutinous millet and pork{{in lang|ko}} [http://www.storysearch.co.kr/story?at=view&azi=173601 Port yeot]{{Dead link|date=March 2023 |bot=InternetArchiveBot |fix-attempted=yes }} at Haengboki gadeukhan jip (행복이 가득한 집), March 2009{{in lang|ko}} [http://koreanfood.rda.go.kr/tf_srch/TF_detail.aspx?TFCode=TF10000731 Pork yeot] {{Webarchive|url=https://web.archive.org/web/20110722141316/http://koreanfood.rda.go.kr/tf_srch/TF_detail.aspx?TFCode=TF10000731 |date=2011-07-22 }} National Academy of Agricultural Science
- {{Transliteration|ko|rr|Haneuraegiyeot}} ({{Korean|labels=no|hangul=하늘애기엿}}) – local specialty of Jeju Island, made with glutinous millet and haneulaegi herb''{{in lang|ko}} [http://www.encyber.com/search_w/ctdetail.php?masterno=184773&contentno=184773 Haneultari] at Doosan Encyclopedia
- {{Transliteration|ko|rr|Boriyeot}} ({{Korean|labels=no|hangul=보리엿}}) – local specialty of Jeju Island, made with barley
- {{Transliteration|ko|rr|Maneullyeot}} ({{Korean|labels=no|hangul=마늘엿}}) – local specialty of Jeju Island, made with glutinous millet and garlic{{in lang|ko}} [http://www.encyber.com/search_w/ctdetail.php?masterno=829417&contentno=829417 Garlic yeot] at Doosan Encyclopedia
- {{Transliteration|ko|rr|Gochgamyeot}} ({{Korean|labels=no|hangul=곶감엿}}) – local specialty of Sangju, made with dried persimmons
- {{Transliteration|ko|rr|Yakyeot}} ({{Korean|labels=no|hangul=약엿}}) – made with sesame, walnut, ginger, jujube. It was traditionally used as a tonic for sick people.
- {{Transliteration|ko|rr|Tongoksusuyeot}} ({{Korean|labels=no|hangul=통옥수수엿}}) – made from corn.
The word ''yeot'' as slang
{{See also|Korean profanity}}
The Korean phrase "eat {{Transliteration|ko|rr|yeot}}" ({{Korean|hangul=엿 먹어라|labels=no}}) has adopted a vulgar meaning in recent years. The phrase is comparable to the English term "fuck you". According to one account, the phrase originated from a 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 ({{Korean|hangul=엿기름|labels=no}}; barley malt) to make {{Transliteration|ko|rr|yeot}}?" The correct answer was diastase, but another one of the multiple choices was Korean radish 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 {{Transliteration|ko|rr|yeot}} made with radish juice and yelling to the officials to "eat {{Transliteration|ko|rr|yeot}}".{{in lang|ko}} Kim Mi Hyeong (김미형), Man and Language (인간과 언어) p220, PJ Book, Seoul, 2005. {{ISBN|89-7878-776-2}}
The phallic shape of raw {{Transliteration|ko|rr|yeot}} had also led the candy to be used as a euphemism for penis as early as the sixteenth century.[http://noonchi.us/article/show/why-korean-soccer-team-pelted-with-toffee-yeot EXPLAINING WHY THE KOREAN SOCCER TEAM WAS PELTED WITH TOFFEE CANDY], Noonchi {{webarchive |url=https://web.archive.org/web/20140707025546/http://noonchi.us/article/show/why-korean-soccer-team-pelted-with-toffee-yeot |date=July 7, 2014 }}
Gallery
Image:Yeot.jpg|{{Transliteration|ko|rr|yeot}} coated with {{Transliteration|ko|rr|gomul}}
Image:Yeot 2.jpg|candy-like {{Transliteration|ko|rr|yeot}}
Image:Korean pumpkin candy-Hobakyeot-01.jpg|Making {{Transliteration|ko|rr|hobakyeot}}, pumpkin candies
Image:Korean candy-Saenggang yeot-01.jpg|{{Transliteration|ko|rr|Saenggang yeot}}, a ginger candy
Image:Korean candy-Yeot-01A.jpg|Shaping {{Transliteration|ko|rr|yeot}}
Image:Korea-Jejudo-Hobakyeot-01.jpg|{{Transliteration|ko|rr|Yeotjangsu}}, {{Transliteration|ko|rr|yeot}} seller
File:Korean candy-Ttangkong yeot-01.jpg|{{Transliteration|ko|rr|Ttangkongyeot}}, {{Transliteration|ko|rr|yeot}} covered with peanuts
See also
- {{Annotated link |Hangwa}}
- List of Korean desserts
- {{Annotated link |List of syrups}}
- {{Annotated link |Rice syrup}}
References
{{reflist|2}}
External links
{{Commons category}}
- [http://gyodong.co.kr/nayamall/gyodong/menu3.html Brief information about yeot] {{Webarchive|url=https://web.archive.org/web/20071231023243/http://gyodong.co.kr/nayamall/gyodong/menu3.html |date=2007-12-31 }}
- [http://ulleung.go.kr/Ullung_County/jungbo/jb08.html?code=Clip&mode=Read&start=0&uid=2567 Article regarding Ulleungdo hobak yeot]{{Dead link|date=March 2023 |bot=InternetArchiveBot |fix-attempted=yes }}
{{Authority control}}