Yeot

Yeot

Yeot is a traditional Korean confectionery that is made from either steamed rice, corn, sweet potatoes, or mixed grains. The ingredients are fermented and then boiled in a large pot to create a sticky, sweet substance. The yeot is then hardened and cut into bite-sized pieces.

History

The history of yeot dates back to the Three Kingdoms of Korea period (57 BC – 668 AD). It was traditionally made at home and was often used as a ceremonial food. The making of yeot was considered a significant event and was often accompanied by traditional Korean music and dance.

Types of Yeot

There are several types of yeot, each with its own unique taste and texture.

• Gangjeong: This is a type of yeot that is coated with puffed rice. It is often served during traditional Korean holidays and special occasions.

• Tarae yeot: This is a type of yeot that is stretched into thin, long strands. It is often used as a garnish for other dishes.

• Jocheong: This is a liquid form of yeot that is used as a sweetener in various Korean dishes.

Cultural Significance

Yeot is often given as a gift during the Korean New Year and Chuseok, which are two of the most important holidays in Korea. It is also commonly eaten during the Korean SAT period, as the word 'yeot' is a homonym for the Korean word meaning 'to pass or succeed', symbolizing good luck for the students.

See Also

• Korean cuisine
• List of Korean desserts
• Hangwa

References

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