The steamed ingredients are lightly fermented and boiled in a large pot called a sot for a long time.

This sticky syrup-like jocheong is usually used as a condiment for cooking and for coating other hangwa, or as a dipping sauce for garae tteok.

Pan-fried beans, nuts, sesame, sunflower seeds, walnuts, or pumpkin can be added into or covered over the yeot as it chills.

[2] The Korean phrase "eat yeot" (엿 먹어라) has adopted a vulgar meaning in recent years.

[11] The phallic shape of raw yeot had also led the candy to be used as a euphemism for penis as early as the sixteenth century.