There are white sugar, brown sugar, and brown sugar.
How is it different?
1373 2016-03-23 Lady
Many people know that brown sugar is under-refined,
In fact, after making white sugar and going through a few more refinements, the heat was applied and the yellow color went in.
The sugar crystals obtained in their natural state feel like candy.
It has a yellowish, transparent crystalline shape.
We refine this to get sugar, and these days, we often add additives to make it look better or taste better.
If you just refine it purely, white sugar is not completely white, but it's slightly yellowish in the color of the sugar crystals.
The more refined it becomes, the whiter it becomes.
In the case of brown sugar, it's a little darker than completely dark.
If the color is very dark, caramel pigments are often added.
White sugar has a high purity and has a strong sweetness, so it is used when you want to make it sweet while giving off the scent of the food.
In contrast, brown sugar contains a lot of minerals because it is made with white sugar and brown sugar and then leftovers.
So, in the case of hotteok, most of the flour has no taste except sugar, so brown sugar is used to make it taste different besides sweet.
In the case of white sugar, it is purified a lot, so if you eat a lot, you have to consume a lot of vitamin B in the metabolic process of making energy, so it is recommended to eat less because it causes depression or nervousness.
So, in normal cases, it is better to use brown sugar as much as possible rather than white sugar.
Brown sugar, also known as brown sugar, refers to sugar that has become yellow due to heat applied by making white sugar and then adding tablets.
But to reduce costs and improve color, you can add additives or mix other sweet ingredients.
In the case of white sugar, compared to only sweet taste, it has a unique taste different from white sugar because the taste and aroma of raw sugar originally obtained from sugar cane are revived while heating.
Originally, brown sugar was non-refined sugar.
If you search for it, it's described in the dictionary as non-preserved sugar.
So the explanation is that it is rich in minerals and vitamins.
But we don't have this kind of production in Korea.
I don't use it often now, but Samondang is the official name of sugar called brown sugar.
It literally means heated three times.
In other words, the sugar was heated three times to brown the color brown.
And then add caramel.
That's why it's darker brown.
In conclusion, whether it is white sugar, brown sugar, or brown sugar, the products on the market in Korea mean the same thing.
If you want to use non-sweetened sugar, you can use grain syrup and honey.
Sugar is all refined sugar and starch syrup is also refined sugar.
I think brown sugar or brown sugar is better in advance, but we are not producing the products that are actually sold in advance.
It's been produced like that in the past.
Brown sugar and brown sugar have more additives, so it's better to just use white sugar.
Or we don't produce it in Korea, but we have organic sugar.
You can get it through direct purchase, but it's cheaper than you think.
I recommend using organic sugar.
Organic sugar also has a yellow color.
In the case of organic sugar, the sugar obtained from sugar cane is heated to remove moisture and obtain it.
© 2013-2025 LifeQnA. All rights reserved.