Yeot
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. 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.
boiled for a shorter time is called, liquid. This sticky syrup-like is usually used as a condiment for cooking and for coating other, or as a dipping sauce for.
If boiled for a longer time, the will solidify when chilled, and is called . is originally brownish but if stretched, the color lightens. Pan-fried beans, nuts, sesame, sunflower seeds, walnuts, or pumpkin can be added into or covered over the as it chills. Variations of are named for their secondary ingredients, as follows.
Types
- – made from rice
- – made with pumpkin, local specialty of Ulleungdo
- – made from a mixture of rice, corn, and malt
- – covered with
- – local specialty of Jeju Island, made with glutinous millet and chicken
- – local specialty of Jeju Island, made with glutinous millet and pheasant meat
- – local specialty of Jeju Island, made with glutinous millet and pork
- – local specialty of Jeju Island, made with glutinous millet and haneulaegi herb
- – local specialty of Jeju Island, made with barley
- – local specialty of Jeju Island, made with glutinous millet and garlic
- – local specialty of Sangju, made with dried persimmons
- – made with sesame, walnut, ginger, jujube. It was traditionally used as a tonic for sick people.
- – made from corn.
The word ''yeot'' as slang
The phallic shape of raw had also led the candy to be used as a euphemism for penis as early as the sixteenth century.