![]() A jar of yuja-cheong | |
Place of origin | Korea |
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Associated cuisine | Korean cuisine |
Similar dishes | |
Korean name | |
Hangul | 청 |
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Hanja | 淸 |
Revised Romanization | cheong |
McCune–Reischauer | ch'ŏng |
IPA | [tɕʰʌŋ] |
Cheong (Korean: 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.[1][2][3]
Originally, the word cheong (청; 淸) was used to refer to honey in Korean royal court cuisine.[4] The name jocheong (조청; 造淸; "crafted honey") was given to mullyeot (liquid-form yeot) and other human-made honey-substitutes.[5][6] Outside the royal court, honey has been called kkul (꿀), which is the native (non-Sino-Korean) word.[citation needed]
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