 .jpg) solid yeot and liquid mullyeot | |
| Type | Hangwa |
|---|---|
| Course | Dessert |
| Place of origin | Korea |
| Main ingredients | bap (cooked rice), yeotgireum (powdered barley malt) |
| Yeot | |
| Hangul | 엿 |
|---|---|
| Revised Romanization | yeot |
| McCune–Reischauer | yŏt |
| IPA | [jʌt̚] |
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| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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Yeot (Korean: 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. 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.[1]
Yeot boiled for a shorter time is called jocheong, 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.
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]
