📝 About This Recipe
Yeot is a timeless Korean confection with a history spanning centuries, traditionally crafted from fermented grains and prized for its deep, malty sweetness. This version infuses the warming, spicy kick of fresh ginger into a luscious rice syrup base, creating a chewy treat that is both a digestive aid and a nostalgic snack. The magic happens during the 'pulling' process, where the dark amber syrup is stretched until it captures air, turning into a beautiful, brittle golden taffy with a complex flavor profile.
🥗 Ingredients
The Syrup Base
- 2 cups Jocheong (Korean Rice Syrup) (Look for high-quality brown rice syrup for the best flavor)
- 1/2 cup Granulated Sugar (Helps the taffy set with a better snap)
- 1/4 cup Water (Filtered water is preferred)
Ginger Infusion
- 4 ounces Fresh Ginger Root (Peeled and very finely grated)
- 2 tablespoons Ginger Juice (Squeezed from the grated ginger)
- 1/4 teaspoon Salt (Fine sea salt to balance the sweetness)
Coating and Texture
- 1/2 cup Roasted Soybean Powder (Injeolmi-garu) (For dusting to prevent sticking)
- 2 tablespoons Cornstarch (Mixed with soybean powder for a smoother finish)
- 1 tablespoon Vegetable Oil (For greasing the tray and your hands)
- 1 tablespoon Toasted Sesame Seeds (Optional, for a nutty crunch)
👨🍳 Instructions
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1
Prepare a large baking sheet by lining it with a silicone mat or parchment paper. Lightly grease the surface with vegetable oil and set it aside.
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2
Peel the ginger and grate it finely using a microplane. Place the grated ginger in a fine-mesh sieve or cheesecloth and squeeze firmly to extract 2 tablespoons of juice. Keep both the juice and the pulp.
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3
In a heavy-bottomed pot, combine the rice syrup, sugar, water, and ginger juice. Stir once gently to combine, then place over medium heat.
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4
Bring the mixture to a boil. Once it starts bubbling, stop stirring. Stirring at this stage can cause the sugar to crystallize, resulting in a grainy taffy.
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5
Add the salt and the reserved ginger pulp to the boiling syrup. Reduce the heat to medium-low.
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6
Simmer the syrup for about 25-35 minutes. You are looking for the 'hard ball' stage, which is approximately 250°F to 260°F (121°C-127°C) on a candy thermometer.
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7
Test the syrup by dropping a small amount into a bowl of ice water. If it forms a firm ball that holds its shape but is still slightly pliable when pressed, it is ready.
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8
Pour the hot syrup onto the prepared baking sheet. Let it cool for 5-8 minutes until the edges start to set but the center is still very warm and soft.
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9
Grease your hands thoroughly with oil. Gather the warm syrup into a ball. Warning: The mixture will be very hot; work carefully and use gloves if necessary.
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10
Begin the pulling process: stretch the taffy out into a long rope, fold it back on itself, and twist. Repeat this motion for 10-15 minutes. You will see the color change from dark brown to a pale, opaque gold as air is incorporated.
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11
Once the taffy is stiff and difficult to pull, stretch it into long, thin logs about 1/2 inch in diameter.
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12
In a small bowl, mix the roasted soybean powder and cornstarch. Generously dust the logs with this mixture.
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13
While the logs are still slightly warm, use greased kitchen shears to snip the taffy into bite-sized pieces (about 1 inch long).
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14
Allow the pieces to cool completely at room temperature until they become hard and brittle. Toss them once more in the soybean powder to ensure they don't stick together.
💡 Chef's Tips
Use a heavy-bottomed pot like a Dutch oven to prevent the syrup from scorching. If the taffy becomes too hard to pull, pop it in a warm oven (200°F) for a minute to soften it back up. Do not attempt this on a very humid day, as the taffy will absorb moisture from the air and become sticky. For a milder flavor, you can strain out the ginger pulp and only use the juice. Store the finished yeot in an airtight container with parchment paper between layers in a cool, dry place.
🍽️ Serving Suggestions
Serve with a hot cup of Sujeonggwa (Korean Cinnamon Ginger Punch) for a double dose of warmth. Pair with hot green tea or toasted rice tea to cut through the intense sweetness. Offer these as a 'good luck' gift, as they are traditionally given to students before exams. Serve alongside a platter of fresh seasonal fruit like Asian pears. Place in small decorative jars as a unique homemade culinary gift.