December 04, 2021
KCNA Naenara (En)

Sweet Food—Taffy

Date: 26/09/2021 | Source: Naenara (En) | Read original version at source

In the course of their living, the Koreans discovered the principle that fermented malt made of boiled grains produces strong sweet taste, and made taffy by applying it into food processing.

According to a national classic Kosasinso , taffy was made by fermenting rice, glutinous rice, sorghum, maize, etc.

Taffy was prepared as follows: Mix boiled rice with taffy malt powder in water and seal it up. Press the matured rice into liquid and boil it down until its water is evaporated, and harden it.

It was also made by fermenting porridge mixed with taffy malt powder and boiling it down.

The taffy which was not boiled down was called starch syrup (jochong), and the hard one, solid taffy or black taffy (hukdang), and the elongated one, white taffy (paekdang).

According to grain materials, it was called glutinous rice taffy, sorghum taffy, maize taffy, potato taffy, etc. and according to mixed or dressed materials, sesame taffy, jujube taffy, pine-nut taffy, walnut taffy, beans taffy, tangogi taffy, etc.

Glucose syrup was widely used in processing foods or preparing medicines, and solid taffy served as a snack.

And the taffy mixed with cinnamon powder, dried ginger, agarophyte, Japanese apricot, etc. was used as an expectorant and a tonic.

Taffy is not so sweet. But for its good taste and high nutritive value, the Koreans liked having it in daily life and, for its superiority, it was spread even to Japan.

Today, the country is producing various kinds of taffy by an industrial method to enrich the dietary life of people.

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