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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]
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.
Yakgwa is a food with a long history. It was made for Buddhist rites during the Later Silla era (668–935). [10] It was popular during the Goryeo Dynasty and was enjoyed by royal families, aristocrats, temples, and private houses. [11]
Maejap-gwa (Korean: 매잡과; Hanja: 梅雜菓), also called maejak-gwa (매작과; 梅雀菓) or tarae-gwa (타래과), is a ribbon-shaped hangwa (traditional Korean confection). [ 2 ] [ 3 ] [ 4 ] Preparation
Jeonggwa (Korean: 정과; Hanja: 正果) is a crispy, chewy hangwa (traditional Korean confection) with vivid colors and a translucent look. [1] [2] It can be made by boiling sliced fruits, roots, or seeds in honey, mullyeot (rice syrup), or sugar water, then drying the slices, and optionally shaping them into flowers or other decorative forms.
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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 ...
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