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Eventually, the yakgwa was stylized to take its current shape, round with a rippled edge. [13] In pre-modern Korea, yakgwa was mostly enjoyed by the upper classes, as wheat was a rare and cherished ingredient, and honey was also regarded highly. [5] Today yakgwa is common to serve with tea, but can also be gifts for special occasions.
Hangwa (Korean: 한과; Hanja: 韓菓) is a general term for traditional Korean confections. [1] With tteok (rice cakes), hangwa forms the sweet food category in Korean cuisine. [2] Common ingredients of hangwa include grain flour, fruits and roots, sweet ingredients such as honey and yeot, and spices such as cinnamon and ginger. [3]
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Typical hangwa or Korean confectioneries are yakgwa, mandugwa, maejakgwa, and various types of yeotgangjeong and dasik. Both yakgwa and maejakgwa are fried pastries made with wheat flour and honey each having a distinctive shape and texture; the former with a flower pattern shape and a soft texture; the latter in a ribbon shape with a crispy ...
Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period (57 BC – 935 AD), chalbap (찰밥, a bowl of cooked glutinous rice ) yakgwa (약과, a fried dessert) and yumilgwa (a fried and puffed rice snack) were served for Buddhist altars and have been developed into ...
Yeot (Korean: 엿) is a variety of hangwa, or Korean traditional confectionery. It can be made in either liquid or solid form, as a syrup, taffy, or candy. Yeot is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed grains. It is presumed to have been used before the Goryeo period.
A variety of filled Korean pancake, and is a popular street food of South Korea. Kkul-tarae: Composed of fine strands of honey and maltose, often with a sweet nut filling. Melona: An ice pop. There are various flavours such as honeydew melon, banana, mango, strawberry, coconut and purple yam. Patbingsu
Dasik (Korean: 다식; lit. "tea food") is a bite-size hangwa that is normally accompanied by tea. [1] It can be made by kneading grain or other edible seed flour or pollen with honey, then pressing them into a decorative mould called dasikpan (다식판). [2]
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