飴糖 Heuktang (흑탕)

Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 1

1. 性溫, 味甘. 主補虛乏, 益氣力, 潤五藏, 消痰止嗽. 《本草》

   Its nature is warm and its taste sweet. It governs the supplementing of depletion, boosts qi and strength, moistens the ojang (五藏, five viscera), dissolves dam (痰, phlegm), and stops coughing. 《Boncho (本草)》

   HomiclubIdang is soft malt syrup — grain saccharified with malt, then boiled down — what Koreans today call jocheong. The old Korean gloss writes it 'heuktang'.

2. 飴糖, 又云膠飴, 是濕糖如厚蜜者. 《本草》

   Idang is also called gyoi (膠飴); it is the moist malt sugar that is like thick honey. 《Boncho (本草)》

3. 以其色紫, 凝如琥珀色, 謂之膠飴. 色白而凝强者, 謂之餳糖, 不入藥. 《湯液》

   The kind whose colour is purplish and which congeals like amber is called gyoi. The kind that is white and congeals hard is called dangdang (餳糖) and is not used in medicine. 《Tangaek (湯液)》

   HomiclubThe amber, flowing kind is jocheong syrup; the white, hard-set kind is white taffy. Pulling the candy to work air into it still turns it pale in just this way.

4. 飴卽軟糖也. 建中湯用之, 入脾. 《湯液》

   I (飴) is the soft sort of malt sugar. The Geonjung decoction uses it, and it enters the spleen. 《Tangaek (湯液)》

5. 飴屬土, 成於火, 大發濕中之熱, 多食動脾風. 《丹心》

   I belongs to earth and is completed by fire, so it strongly rouses the heat within dampness; eaten in quantity it stirs bipung (脾風, spleen wind). 《Dansim (丹心)》

6. 諸米皆可作, 惟以糯米作者, 入藥. 《本草》

   It can be made from any of the grains, but only that made from glutinous rice goes into medicine. 《Boncho (本草)》