You can divide the taffy into hard taffy
It's literally strong, it's soft.
The true taste of Gangjeot is broken and crunchy, and it melts gently when you put it in your mouth
The taste that gives off a rich taste can be said to be the true taste of strong starch syrup!
Representatively, there are Garakyeot, Sundaeyeot, and sesameyeot.
These taffy are good to eat cold. In the winter, you should leave it outside
Other times, you have to refrigerate it so that you can feel the taste.
Also, soft starch syrup feels soft, chews gently when put in the mouth, and the taste of each ingredient is
You can feel the true taste only when the harmony of the savory taste of the taffy is harmonized.
It doesn't stick to your teeth, so there's no burden on your teeth.
Representatively, Injeolmi Pumpkin Yeot, Green Tea Yeot, Ginger Yeot, Hundred Years Yeot, and Lemon Yeot
There's a lamp.
http://yunpaldo.com/front/php/b/board_read_new.php...
Depending on the ingredients, you can make rice, millet, sorghum, sesame, chestnut, nut, bean, sweet potato, radish, pumpkin, jujube, pheasant, pork, and chicken.
The types of taffy characteristic by region are as follows.
Gangwon-do
Corn syrup: When dried corn is finely ground like porridge and fermented well in malt water, it is squeezed into a pillowcase and boiled over low heat. Hwanggolyeot, made in Hwanggol Village at the foot of Chiaksan Mountain in Wonju, Gangwon-do, is particularly famous.
Gyeongsang Province
Pumpkin taffy: It is a taffy made of pumpkin, a specialty of Ulleungdo Island. Compared to other regions' taffy, it is less sticky and soft, and the aftertaste is not strong and the aftertaste is savory.
Chungcheong-do
Radish: Grind soaked rice in water, soak it in taffy oil, boil the porridge, add the radish, and cook it until it hardens to make a taffy. It's as watery as grain syrup, so you scoop it up with a spoon.
Jeolla-do
Sweet potato starch syrup: Crush boiled sweet potatoes like fermented soybean lumps, soak them in malt water for about half a day, then put rice in the middle, and then squeeze them into a pillowcase and boil them over low heat for a long time. Sweet potato starch syrup in Muan-gun, Jeollanam-do, where many sweet potatoes are produced, is famous.
Rice syrup: Rice is made of glutinous rice, put it with malt powder, put hot water, soak it for about half a day, and then boil it down until it reaches 때까지 the first amount. When you grab and stretch the taffy, which was initially brown, it gradually becomes white and hardens. Rice Yeot in Samgye-myeon, Imsil-gun, Jeollabuk-do, and rice Yeot in Changpyeong-myeon, Damyang-gun, Jeollanam-do are famous, and it is known that Changpyeong Rice Yeot originated from the royal court ladies when Prince Yangnyeong returned to his hometown.
White sugar: If you hold the well-done pumpkin-colored taffy, stretch it out, and combine it, a solid white taffy (white sugar, white taffy) is produced. In the Gyuhap General Book, white sugar is introduced, and white sugar in Gwangju is famous.
Jeju Island
Fermented pheasant syrup: Cook rice hard in tea, soak it in taffy oil for about 2 hours, and boil it in this water with trimmed pheasants. When the pheasant is cooked, take it out, and continue to boil the remaining water over low heat, then tear the pheasant meat and boil it down to make taffy. You can make chicken syrup with chicken instead of pheasants.
Pork taffy: Cook rice hard in tea and leave it in malt water for 3-4 hours, and when it is well fermented, put it in a pillowcase, squeeze it, boil the water over high heat, and boil it for half a day over low heat. The pork is boiled separately, the flesh is finely torn, then put it in the fermented malt water and boil it for a while to make taffy.
All: Boil the roots in boiling water, soak them in cold water to remove the acrid taste, wash them clean, and mash them. Put it in the malt water and cook it over low heat for a long time to make taffy.
In addition, "Taesik" in Hwanghae-do, which is made with glutinous rice grain powder in grain syrup, is famous.
[Naver Knowledge Encyclopedia] Types of taffy (Dusan Encyclopedia)
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