cheong (food)

{{Short description|Any of various sweetened foods in Korean cuisine}}

{{Italic title}}{{Infobox food

| name = Cheong

| image = Yujacha (yuja tea).jpg

| caption = A jar of yuja-cheong

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| country = Korea

| region =

| national_cuisine = Korean cuisine

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| serving_size = 100 g

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{{Infobox Korean name

| title = Korean name

| hangul = 청

| hanja = 淸

| rr = cheong

| mr = ch'ŏng

| koreanipa = {{IPA|ko|tɕʰʌŋ|}}

}}

Cheong ({{Korean|hangul=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.{{Cite news|url=http://www.straitstimes.com/lifestyle/food/home-cooking-for-korean-food-sataejjim-slow-cooker-braised-beef-shank|title=Home cooking for Korean food: Sataejjim (slow cooker braised beef shank)|last=Ro|first=Hyo Sun|date=1 February 2017|newspaper=The Straits Times|access-date=7 February 2017}}{{Cite news|url=http://koreajoongangdaily.joins.com/news/article/article.aspx?aid=3017901|title=A taste of Korea with three regional delights|last=Baek|first=Jong-hyun|date=23 April 2016|newspaper=Korea JoongAng Daily|access-date=7 February 2017}}{{Cite news|url=http://imnews.imbc.com/replay/2016/nwtoday/article/4180662_19847.html|title=[지금이 제철] 추울 때 진가 발휘하는 '청(淸)'|last=배|first=수빈|date=10 December 2016|newspaper=MBC News Today|language=ko|access-date=7 February 2017}}

Originally, the word cheong ({{Korean|hangul=청|hanja=淸|labels=no}}) was used to refer to honey in Korean royal court cuisine.{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=326792|title=cheong|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:청|access-date=17 February 2017|archive-date=16 February 2017|archive-url=https://web.archive.org/web/20170216060346/http://stdweb2.korean.go.kr/search/View.jsp?idx=326792|url-status=dead}} The name jocheong ({{Korean|hangul=조청|hanja=造淸|labels=no}}; "crafted honey") was given to mullyeot (liquid-form yeot) and other human-made honey-substitutes.{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=481304|title=jocheong|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:조청|access-date=17 February 2017|archive-date=16 February 2017|archive-url=https://web.archive.org/web/20170216043426/http://stdweb2.korean.go.kr/search/View.jsp?idx=481304|url-status=dead}}{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=425018|title=mullyeot|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:물엿|access-date=17 February 2017|archive-date=16 February 2017|archive-url=https://web.archive.org/web/20170216051002/http://stdweb2.korean.go.kr/search/View.jsp?idx=425018|url-status=dead}} Outside the royal court, honey was called kkul ({{Korean|hangul=꿀|labels=no}}), which is a native Korean (non-Sino-Korean) word.{{cite web|url=https://opendict.korean.go.kr/dictionary/view?sense_no=1527086|title=우리말샘|publisher=National Institute of Korean Language|date=|archive-url=https://web.archive.org/web/20250426173408/https://opendict.korean.go.kr/dictionary/view?sense_no=1527086|archive-date=26 April 2025|access-date=26 April 2025|author=}}

Varieties

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

= ''Maesil-cheong'' =

Maesil-cheong ({{Korean|hangul=매실청|hanja=梅實淸|labels=no}}, {{IPA|ko|mɛ.ɕil.tɕʰʌŋ|}}), also called "plum syrup", is an anti-microbial{{medical citation needed|date=August 2022}} 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.{{Cite news|url=http://koreajoongangdaily.joins.com/news/article/article.aspx?aid=3017901|title=A taste of Korea with three regional delights|last=Baek|first=Jong-hyun|date=23 April 2016|newspaper=Korea JoongAng Daily|access-date=17 December 2016}} 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).{{Cite news|url=http://news.khan.co.kr/kh_news/khan_art_view.html?artid=201606011806422|title=청(淸)과 발효액은 어떻게 다를까?|last=한|first=동하|date=1 June 2016|newspaper=Kyunghyang Shinmun|language=ko|access-date=18 December 2016}} 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 ({{lang|ko|모과청}} {{IPA|ko|moː.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.{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0018445|title=Mogwa-cha|last=김|first=상현|website=Encyclopedia of Korean Culture|publisher=Academy of Korean Studies|language=ko|script-title=ko:모과차|access-date=22 June 2017}} 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.{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000807530|title=Mogwa-cha|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:모과차|access-date=22 June 2017}}{{Cite web|url=http://terms.naver.com/entry.nhn?docId=223718&cid=50346&categoryId=50346|title=Mogwa-hwachae|website=Korean Traditional Knowledge Portal|language=ko|script-title=ko:모과화채|access-date=22 June 2017|via=Naver}}

= ''Yuja-cheong'' =

Yuja-cheong ({{Korean|hangul=유자청|hanja=柚子淸|labels=no}}, {{IPA|ko|juː.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.{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=468258|title=yuja-cheong|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:유자청|access-date=20 June 2017|archive-date=7 November 2017|archive-url=https://web.archive.org/web/20171107023701/http://stdweb2.korean.go.kr/search/View.jsp?idx=468258|url-status=dead}}{{Cite news|url=http://dc.eater.com/2014/10/24/6997795/trend-watch-asian-spirits-and-cocktail-ingredients|title=Trend Watch: Asian Spirits and Cocktail Ingredients|last=Liu|first=Jamie|date=24 October 2014|work=Eater DC|access-date=20 June 2017|publisher=Vox Media}}{{Cite news|url=http://www.thedailymeal.com/recipes/citron-tea-posset-recipe|title=Citron Tea Posset|last=Joo|first=Judy|date=17 May 2016|work=The Daily Meal|access-date=5 January 2017}}