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For years, people have treasured yeot, a popular traditional Korean candy, as a pleasant pleasure and a lucky charm. This is often enjoyed as they are good for family functions, ceremonies, carnivals and fairs. It has long been part of Korean culinary culture secretion as it has a chewy texture with something like a slightly sweet taste. A pearly, golden-coloured snack which is largely made from rice or another grain, interestingly, the texture changes during the boiling and pulling stages that characterise the production of this gelatinous confectionery. Sliced, created into decorative patterns, or even used as a garnish for other sweets are some of the ways it can be presented. Yeot, which was once served for good fortune during the Korean New Year, has changed from being a ceremonial dish to a common dessert. Despite the duration, the procedure teaches more about sugar crystallisation and the history of Korean cuisine.
Varieties Of Yeot
Rice (ssal-yeot), maize (oksusu-yeot), or mixed grains (japgok-yeot) are the three most popular types of yeot. Each kind has different nutrients and different tastes. While maize yeot has a deeper, richer flavour, rice yeot is valued for its clear, delicate sweetness. More recent variants could include added substances such as fruit extracts, nuts, or seeds. To fit the modern taste buds, the evolutions maintain the pulling process while introducing more flavour profiles.
Key Ingredients
- Glutinous rice or corn
- Malt water (barley malt)
- Water
- Optional flavourings
Also read: 5 Signature Korean Dishes To Celebrate Traditional Holidays
Preparation Process
- The selected grain is first soaked for the entire night. After being finely milled, the grains are combined with malt water. To enable the enzymes to convert the starches into simpler sugars, this combination needs to rest.
- After you transfer this to a saucepan, you will need to cook it over medium heat. Stir constantly to avoid burning and sticking. The mixture will gradually change colour and thicken. The temperature must be closely monitored at this point.
- A tiny amount of the mixture should be dropped into cold water. It should solidify into a ball that is both adaptable and keeps its shape. This shows which stage is appropriate for pulling.
- Transfer the heated mixture to a surface that has been greased. Pull with greased hands once cold enough to handle. Pull and fold again and again, adding air until the candy takes on a satiny shine and lightens in colour.
- While the pulled candy is still elastic, shape it into the appropriate shapes. Sticks, twists, or tiny, bite-sized pieces are examples of traditional shapes. Before packaging, let cool fully on a prepared surface. Add shredded coconut or toasted sesame seeds for visual appeal and extra taste. You can enjoy your yeot on its own or with a cup of tea. Present it on a lovely platter.
- Yeot should be kept in an airtight container with layers separated by parchment paper. Store away from the refrigerator in a cold, dry location. When stored properly, yeot can keep its chewy texture for several weeks.
Useful Tips
- Keep the heat constant while cooking.
- Make use of a reliable candy thermometer.
- Never cook at temperatures more than 165°C.
- Pull until the candy's colour becomes visibly lighter. Look for that glass-like appearance; the surface should be non-porous.
- When shaping, make sure the thickness is uniform.
- Before cutting or breaking, let it cool fully.
Image Credit: Wikimedia Commons
Yeot has its unique taste qualities and a gentle crispiness that can bring joy to different categories of consumers, whether it be a breakfast snack or a festive dish. You may engage yourself in the rich history and customs of Korean cuisine by learning how to make yeot in your own kitchen by following the instructions in this guide. Yeot is such a delightful treat that will shower happiness and a bit of Korea on your dining table, whether you decide to serve it with people you care for or enjoy it alone.
