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''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. ''Yeot'' is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called a ''sot'' (솥) for a long time.〔 (Yeot ) at Encyclopedia of Korean Culture〕 ''Yeot'' boiled for a shorter time is called ''jocheong'' (조청), liquid ''yeot''. This sticky syrup-like ''jocheong'' is usually used as a condiment for cooking and for coating other ''hangwa'', or as a dipping sauce for ''garae tteok'', white cylindrical ''tteok''. If boiled for a longer time, the ''yeot'' will solidify when chilled, and is called ''gaeng yeot'' (갱엿). ''Gaeng yeot'' is originally brownish but if stretched (as taffy is prepared), the color lightens. Pan-fried beans, nuts, sesame, sunflower seeds, walnuts, or pumpkin can be added into or covered over the ''yeot'' as it chills. Variations of ''yeot'' are named for their secondary ingredients, as follows.〔 (Yeot ) at Britannica Korea〕 ==Types of ''yeot''== *Ssallyeot (쌀엿) - made from rice *Hobakyeot (호박엿) - made with pumpkin, local specialty of Ulleungdo *Hwanggollyeot (황골엿) - made from a mixture of rice, corn, and malt.〔 (Hwanggolyeot ) at Doosan Encyclopedia〕 *Kkaeyeot (깨엿) - covered with ''kkae'' (깨, sesame)〔 (Kkaeyeot ) at Doosan Encyclopedia〕 *Dangnyeot (닭엿) - local specialty of Jeju Island, made with glutinous millet and chicken〔 (Dak yeot ) at Doosan Encyclopedia〕 *Kkwongnyeot (꿩엿) - local specialty of Jeju Island, made with glutinous millet and pheasant meat〔 (Kkwong yeot ) at Doosan Encyclopedia〕 *Dwaejigogiyeot (돼지고기엿) - local specialty of Jeju Island, made with glutinous millet and pork〔 (Port yeot ) at Haengboki gadeukhan jip (행복이 가득한 집), March 2009〕〔 (Pork yeot ) National Academy of Agricultural Science〕 *Haneuraegiyeot (하늘애기엿) - local specialty of Jeju Island, made with glutinous millet and '' haneulaegi herb''〔 (Yeot ) at Britannica Korea〕〔 (Haneultari ) at Doosan Encyclopedia〕 *Boriyeot (보리엿) - local specialty of Jeju Island, made with barley *Maneullyeot (마늘엿) - local specialty of Jeju Island, made with glutinous millet and garlic〔 (Garlic yeot ) at Doosan Encyclopedia〕 *Gochgamyeot (곶감엿) - local specialty of Sangju, made with dried persimmons 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Yeot」の詳細全文を読む スポンサード リンク
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