엿 · Yeot

Yeot

엿

What exactly is it?

Malt converts grain starch into sugars, which are then concentrated. A softer syrup remains pourable, while further reduction produces sticky or hard candy. Pulling the candy introduces air and can turn it paler.

Main ingredients

Rice or other starchy grains, barley malt and water

Ordering and serving

Let a small piece soften rather than immediately biting hard candy. Its stickiness can be awkward with dental restorations.

Origins and changes

It is one way of obtaining sweetness from grain rather than refined sugar. The result serves both as candy and as a binder or sweetener for other confections.

Sources checked

encykorea.aks.ac.kr · 1

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Dish to compare

Gangjeong · 강정Jeonggwa · 정과

Yeot

엿

Main ingredients: Rice or other starchy grains, barley malt and water
Flavor and character: Malt converts grain starch into sugars, which are then concentrated. A softer syrup remains pourable, while further reduction produces sticky or hard candy. Pulling the candy introduces air and can turn it paler.
How to eat it: Let a small piece soften rather than immediately biting hard candy. Its stickiness can be awkward with dental restorations.

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Gangjeong

강정

Main ingredients: Depending on style: sticky-rice dough or roasted grains, sesame or nuts, with grain syrup
Flavor and character: Gangjeong can mean more than one texture. Traditional puffed sticky-rice sweets have an airy center; yeot-gangjeong binds seeds, beans or nuts with syrup into a dense brittle. Check which form is being sold.
How to eat it: Dense seed or nut bars can be quite hard. Ask for the airy puffed style if you want a lighter bite.

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