Yeot

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Traditional Korean confectionary

title: "Yeot" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["hangwa", "confectionery", "syrup"] description: "Traditional Korean confectionary" topic_path: "general/hangwa" source: "https://en.wikipedia.org/wiki/Yeot" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Traditional Korean confectionary ::

::data[format=table title="Infobox food"]

FieldValue
nameYeot
image{{Photomontage
photo1aYeot 3.jpg
photo1bJocheong (mulyeot).jpg
size250
positioncentre
spacing0
border0
colortransparent
text_backgroundtransparent
captionSolid yeot and liquid mullyeot
countryKorea
creator
typeHangwa
courseDessert
main_ingredientbap (cooked rice), yeotgireum (powdered barley malt)
module{{Infobox Korean name/auto
childyes
hangul엿
ipa
::

| name = Yeot | image = {{Photomontage | photo1a = Yeot 3.jpg | photo1b = Jocheong (mulyeot).jpg | size = 250 | position = centre | spacing = 0 | border = 0 | color = transparent | text_background = transparent | caption = Solid yeot and liquid mullyeot | alternate_name = | country = Korea | region = | creator = | year = | mintime = | maxtime = | type = Hangwa | course = Dessert | served = | main_ingredient = bap (cooked rice), yeotgireum (powdered barley malt) | minor_ingredient = | variations = | serving_size = | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = | module = {{Infobox Korean name/auto | child = yes | hangul = 엿 | ipa = ko () 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. ko 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.

ko boiled for a shorter time is called ko, liquid ko. This sticky syrup-like ko is usually used as a condiment for cooking and for coating other ko, or as a dipping sauce for ko.

If boiled for a longer time, the ko will solidify when chilled, and is called ko (). ko 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 ko as it chills. Variations of ko are named for their secondary ingredients, as follows.

Types

  • ko () – made from rice
  • ko () – made with pumpkin, local specialty of Ulleungdo
  • ko () – made from a mixture of rice, corn, and malt
  • ko () – covered with ko (, sesame)
  • ko () – local specialty of Jeju Island, made with glutinous millet and chicken
  • ko () – local specialty of Jeju Island, made with glutinous millet and pheasant meat
  • ko () – local specialty of Jeju Island, made with glutinous millet and pork
  • ko () – local specialty of Jeju Island, made with glutinous millet and haneulaegi herb
  • ko () – local specialty of Jeju Island, made with barley
  • ko () – local specialty of Jeju Island, made with glutinous millet and garlic
  • ko () – local specialty of Sangju, made with dried persimmons
  • ko () – made with sesame, walnut, ginger, jujube. It was traditionally used as a tonic for sick people.
  • ko () – made from corn.

The word ''yeot'' as slang

The Korean phrase "eat ko" () has adopted a vulgar meaning in recent years. The phrase is comparable to the English term "fuck you". According to one account, the phrase originated from a middle-school entry exams scandal of 1964. One of the multiple choice questions asked in the exam: "Which of the following ingredients can be used instead of yeot oil (; barley malt) to make ko?" The correct answer was diastase, but another one of the multiple choices was Korean radish juice, which many people argued was also a correct answer. The parents of the students whose grades suffered from this result held demonstrations and protests in front of government education bureaus and offices, holding up ko made with radish juice and yelling to the officials to "eat ko".

The phallic shape of raw ko had also led the candy to be used as a euphemism for penis as early as the sixteenth century.

Gallery

Image:Yeot.jpg|ko coated with ko Image:Yeot 2.jpg|Candy-like ko Image:Korean pumpkin candy-Hobakyeot-01.jpg|Making ko, pumpkin candies Image:Korean candy-Saenggang yeot-01.jpg|ko, a ginger candy Image:Korean candy-Yeot-01A.jpg|Shaping ko Image:Korea-Jejudo-Hobakyeot-01.jpg|ko, ko seller File:Korean candy-Ttangkong yeot-01.jpg|ko, ko covered with peanuts

References

References

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  3. {{in lang. (July 2025)
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  5. {{in lang. (January 2026)
  6. {{in lang. (January 2026)
  7. {{in lang. (March 2023)
  8. {{in lang. link. (2011-07-22 National Academy of Agricultural Science)
  9. {{in lang. (January 2026)
  10. {{in lang. (January 2026)
  11. {{in lang. ko Kim Mi Hyeong (김미형), ''Man and Language'' (인간과 언어) p220, PJ Book, Seoul, 2005. {{ISBN. 89-7878-776-2
  12. [http://noonchi.us/article/show/why-korean-soccer-team-pelted-with-toffee-yeot EXPLAINING WHY THE KOREAN SOCCER TEAM WAS PELTED WITH TOFFEE CANDY], Noonchi {{webarchive. link. (July 7, 2014)

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