Taffy, Korean national food
It’s probably just an unfortunate choice of words, but what the KCNA calls “taffy” has some interesting ingredients: “sesame, pine nuts, walnut, black pepper, cinnamon, powdered ginger, [and] pounded jujube”. Also, “taffy mixed with cinnamon, dried ginger, agarophyte, Japanese apricot and the like is used as expectorant”. That is, they use certain kinds of pseudo-taffy to assist in coughing up phlegm. It’s clear now that my taffy experiences in life have been woefully lacking (and that they don’t have a Western-born editor working at KCNA).