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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]
Yakgwa (Korean: 약과), also called gwajul (과줄), is a type of yumil-gwa, which is deep-fried, wheat-based hangwa (Korean confection) made with honey, cheongju (rice wine), sesame oil, and ginger juice. [2]
Gangjeong (Korean: 강정) is a hangwa (a traditional Korean confection) made with glutinous rice flour.It is a deep-fried "rice puff" with hollow inside, coated with honey followed by nutty beans, nuts, seeds, pollen, or spice powders.
Hangwa . A type of Korean confections, Hangwa can be traced back to the Three Kingdom Period of Korean history, which ended in 688 C.E. These aesthetic snacks are made of grain flour, lightly ...
This is a list of Korean desserts. Korean cuisine known today has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in southern Manchuria and the Korean peninsula , Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.
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.
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 ...
Hangwa or Korean confectioneries. Dasik, pattern pressed cake eaten when drinking tea. [19] Heukimja dasik, made with black sesame seeds; Kong dasik, made with soybean; Songhwa dasik, made with pine pollen powder; Bam dasik, made with chestnut; Jinmal dasik, made with a mixture of wheat flour and honey; Nongmal dasik, made with starch; Ssal ...