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|Place of origin||Korea|
|Region or state||Korean-speaking areas|
|Main ingredients||jeon (pancake) or tteok (rice cake), edible flower petals|
|Cookbook: Hwajeon Media: Hwajeon|
Hwajeon (Korean pronunciation: [hwadʑʌn]) is a small, sweet pancake or tteok (rice cake) in Korean cuisine, made using any edible flower petals such as azalea or chrysanthemum; glutinous rice flour; and sugar. Its name means "flower cake" in Sino-Korean, and also can be referred to as kkot bukumi (꽃부꾸미), kkot jijimi (꽃지지미), or kkot darim (꽃달임) in native Korean language.
Hwajeon was commonly eaten at hwajeon nori (화전놀이), a traditional custom held since the Goryeo dynasty (918-1392), literally meaning "flower cake play". In spring, women would go on a picnic carrying with them a glutinous rice flour and beoncheol (번철, a thick frying pan photo) near a stream on Samjinnal which falls on every March 3 in the lunar calendar. They would pick azaleas or any available edible flowers they could find where they set up their picnic and made hwajeon with the ingredients.
The version made with edible azaleas (Rhododendron mucronulatum) is called jindallae hwajeon (진달래화전) or dugyeon hwajeon (두견화전, 杜鵑花煎), and is regarded as the most representative hwajeon. It was traditionally eaten together with jindallae hwachae, or traditional punch consisting of the same flower floating in honeyed water or omija juice (Schisandra chinensis berries).
Similarly, people enjoyed hwajeon nori in autumn, by making another variety of hwajeon, one that is made with chrysanthemum flowers and leaves. It is called gukhwajeon (국화전) and consumed with gukhwaju (국화주, rice wine made with the flower), or yuja hwachae (yuzu punch). Gukhwajeon is closely related to the Korean traditional festival called Junggu (중구 重九) or Juyangjeol (중양절). It falls on every 9th day of September in the Korean calendar.
Ingredients and varieties
In addition to jindallae hwajeon and gukhwajeon, any seasonal flower can be made as hwajeon if edible. Ihwajeon (이화전, 梨花煎, sand pear flower cake), beotkkot hwajeon (벚꽃화전, cherry blossom cake), jebikkot hwajeon (제비꽃화전 Viola mandshurica cake) are made and eaten in spring, On the other hand, jangmi hwajeon (장미화전) made with roses is eaten in early summer. and maendrami hwajeon (맨드라미화전 Celosia cristata Linnaeus cake) in autumn.
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- Chung, Hyeon-Mi (정현미). "(진달래 음식의 종류와 조리법 고찰) The Kind and Recipe of Korean Rosebay Food" (PDF) (in Korean, English, and Japanese). National Folk Museum of Korea. pp. 1–16p. Retrieved 2008-06-28.
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