Chemistry:Mogwa-cheong: Difference between revisions
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Latest revision as of 23:00, 17 July 2022
 Mogwa-cheong made with honey | |
| Alternative names | Preserved quince |
|---|---|
| Type | Cheong |
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Main ingredients | Chinese quince |
| Korean name | |
| Hangul | 모과청 |
|---|---|
| Hanja | (*木)瓜淸 |
| Revised Romanization | Script error: The function "transl" does not exist. |
| McCune–Reischauer | Script error: The function "transl" does not exist. |
| IPA | [mo.ɡwa.tɕʰʌŋ] |
Mogwa-cheong (모과청) or preserved quince is a cheong made by sugaring Chinese quince. Either sugar or honey can be used to make mogwa-cheong.[1] Mogwa-cheong is used as a tea base for mogwa-cha (quince tea) and mogwa-hwachae (quince punch), or as an ingredient in sauces and salad dressings.[2][3]
See also
References
- ↑ 김, 상현. "Mogwa-cha" (in ko). Academy of Korean Studies. http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0018445.
- ↑ "Mogwa-cha" (in ko). Doosan Corporation. http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000807530.
- ↑ "Mogwa-hwachae" (in ko). http://terms.naver.com/entry.nhn?docId=223718&cid=50346&categoryId=50346.
External links
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