
Yeot is a traditional Korean taffy, made by fermenting grains with malt and condensing it. A liquid version of this is called mulyeot and is used as a honey substitute in various Korean dishes.
Although glutinous rice or millet are the primary ingredients, variations feature unique additions such as pork or pheasant, specialties of southern Jeju Island, as well as sesame seeds, pumpkin, corn or radish.
Yeot is known for its sticky texture, which can cling to one‘s teeth, and its harder varieties require considerable effort to bite into. While these traits are characteristic of its traditional preparation, yeot may not be suitable for individuals with dental problems.
Still, it remained a cherished treat enjoyed by people of all classes and ages in old Korea. Vendors roamed door-to-door, often trading yeot for unused household items or metal goods. This practice gave rise to the Korean saying, “yeot bakkwo meokda,” meaning to “sell something off.”
Although yeot has now lost some of its popularity in the face of the ever-expanding variety of more sophisticated desserts, it still makes a strong comeback as a gift during major national exam seasons. Its sticky texture is believed to help one “stick” to success, symbolizing the hope for achievement and triumph.
(Yeot, Korean traditional taffy, sticky rice candy, sweet malt candy, traditional Korean yeot confectionery)