Hangwa
 | This article may require copy editing for grammar, style, cohesion, tone, or spelling. (February 2017) |
| Hangwa | |
 Various hangwa | |
| Korean name | |
|---|---|
| Hangul | 한과 |
| Hanja | |
| Revised Romanization | hangwa |
| McCune–Reischauer | han'gwa |
| IPA | [han.ɡwa] |
| alternative name | |
| Hangul | 조과 |
| Hanja | |
| Revised Romanization | jogwa |
| McCune–Reischauer | chogwa |
| IPA | [tɕo.ɡwa] |
| alternative name | |
| Hangul | 과정류 |
| Hanja | |
| Revised Romanization | gwajeongnyu |
| McCune–Reischauer | kwajŏngnyu |
| IPA | [kwa.dʑʌŋ.nju] |
.jpg) |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
|---|
Hangwa (한과; 韓菓; lit. "Korean confectionery") or hangwaryu (한과류; 韓菓類; lit. "Korean confectionery category") is a general term for traditional Korean confectioneries.[1][2] In Korean, it is also called jogwa (조과; 造果; lit. "crafted fruit") or gwajeongnyu (과정류; 果飣類; lit. "fruit food category").[2] Confusingly, a type of yugwa is also called by the name hangwa (한과; 漢菓) with a different hanja (Chinese character).[3]
Common ingredients of hangwa include grain flour, edible fruits and roots, sweet ingredients such as honey and yeot, and spices such as cinnamon and ginger.[2]
Types of hangwa
Hangwa can be classified into eight main categories, namely dasik (tea food), gwapyeon (fruit jelly), jeonggwa (fruit jerky), suksil-gwa, yeot-gangjeong, yugwa, yumil-gwa, and candies.[4]
- Candies – Traditional Korean candies can be eaten as they are, or used as sweetening ingredients in other types of hangwa. Dang (당; 糖; "candy") or Dangryu (당류; 糖類; "candy category") refers to hard and sweet confection. It can be made of crystallized sugar, or saccharified starch. Yeot is a traditional sweet in either liquid or solid form, as a syrup, taffy, or candy. It is made with grains such rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, by saccharifying them using barley malt.
- Dasik, literally "tea food", is a bite-size sweet that is normally accompanied by tea. It is made by pressing honied powder into a decorative mold. Typical ingredients include rice flour, pine pollen, black sesame, chestnut, and soybean.
- Gwapyeon is a jelly-like summer dessert made with fruits. Gwapyeon can be made with a variety of fruit, including berries, cherries, and apricots.
- Jeonggwa is a crispy, chewy sweet made of candied fruits, roots, or seeds. Common ingredients include yuja, quinces, apricots, lotus roots, radishes, carrots, ginseng, balloon flower roots, gingers, burdock roots, bamboo shoots, and winter melons.
- Suksil-gwa, literally "cooked fruit", is a consisting of cooked fruit, roots, or seeds sweetened with honey. Common ingredients include chestnut, jujube, and ginger. Suksil-gwa is similar to—and sometimes classified as— jeonggwa, but has unique characteristics that differentiate it from the jeonggwa category.[5]
- Yeot-gangjeong is a confection made by mixing toasted seeds, nuts, beans, or popped grains with rice syrup and cut into desired shapes. Common ingredients are pine nuts, walnuts, peanuts, sesame or perilla seeds, and popped rice.
- Yugwa is a deep-fried confection made with glutinous rice flour dough. It can be classified into gangjeong, sanja, and hangwa depending on the shapes and size.
- Yumil-gwa refers to deep-fried confection made of wheat flour dough. It can be classified into mandu-gwa (dumplings), maejap-gwa (ribbons), and yakgwa (flower) according to the making methods.
Other hangwa varieties include:
- Gotgam-mari is a roll made of dried persimmons and walnuts. It can be made by rolling a toasted and peeled walnut with a dried, deseeded, and flattened persimmon, then slicing each roll like slicing a gimbap.
- Kkultarae is a hangwa made of meticulously pulling yeot into fine strands, then wrapping candied nuts with the "hair".
- Yaksik, also called yakbap, is a sweet rice dessert made with steamed glutinous rice mixed with honey, soy sauce, jujubes, chestnuts, pine nuts, and sesame oil.
History
The history of hangwa goes back to the era of the three kingdoms (BC 57 - AD 688) when it was consumed at the royal court. During the Goryeo dynasty (936–1392) buddhist diets forbade meat, therefore the cultivation of crops spread and increased. Different types of hangwa developed and people were so fond of them officials were afraid it might affect the crop volumes. Hangwa was forbidden by decree twice (in 1179 and 1192) and officials encouraged people to eat fruits instead. Hangwa restrictions continued in the Joseon period. People could only consume it during ancestral rites, otherwise they were punished by monetary fines or beatings.[6]
Hangwa had different shapes at first, mimicking living beings, shaped by wooden molds. Some of the shapes had meaning, for example butterflies symbolized happy marriage, lotus stood for harmony and bats brought luck. Later on they were shaped into a ball but this was found to be inconvenient for ancestral rites and eventually became cube-like. Hangwa shapes now include balls, cubes, long tubes, the round ones are printed with various patterns.[6]
See also
References
- ^ "한과류[韓菓類]" [hangwa category]. Doosan Encyclopedia (in Korean). Doosan Corporation. Retrieved 11 January 2017.
- ^ a b c "Hangwa". Hangaone. Hangwa Culture Museum. Retrieved 11 January 2017.
- ^ "한과02(漢菓)[한ː-]" [hangwa]. Standard Korean Dictionary (in Korean). National Institute of Korean Language. Retrieved 27 February 2009.
- ^ Kwon, Yong-Seok; Kim, Young; Kim, Yang-Suk; Choe, Jeong-Sook; Lee, Jin-Young (2012). "An Exploratory Study on Kwa-Jung-ryu of Head Families". Journal of the Korean Society of Food Culture (in Korean). 27 (6): 588–597. doi:10.7318/kjfc/2012.27.6.588.
- ^ "Suksil-gwa" 숙실과. Doopedia (in Korean). Doosan Corporation. Retrieved 26 July 2017.
- ^ a b "Art and history of 'hangwa'". The Korea Times. 2012-01-19. Retrieved 2013-04-16.
External links
