Maejapgwa

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Maejapgwa
Hodu-jeonggwa and maejapgwa.jpg
Walnut jeonggwa (left) and maejapgwa (right), from an Asiana airlines in-flight meal
Alternative names Maejakgwa, taraegwa
Type Yumilgwa
Place of origin Korea
Associated national cuisine Korean cuisine
Food energy
(per 4 serving)
150 kcal (628 kJ)[1]
Cookbook: Maejapgwa  Media: Maejapgwa
Korean name
Hangul 매잡과
Hanja 梅雜菓
Revised Romanization maejapgwa
McCune–Reischauer maejapkwa
IPA [mɛ.dʑap̚.k͈wa]
Hangul 매작과
Hanja 梅雀菓
Revised Romanization maejakgwa
McCune–Reischauer maejakkwa
IPA [mɛ.dʑak̚.k͈wa]
Hangul 타래과
Hanja --菓
Revised Romanization taraegwa
McCune–Reischauer t'araegwa
IPA [tʰa.ɾɛ.ɡwa]

Maejapgwa (매잡과; 梅雜菓), also called maejakgwa (매작과; 梅雀菓) or taraegwa (타래과), is a ribbon-shaped hangwa (traditional Korean confection).[2][3][4]

Preparation[edit]

Wheat flour is kneaded with ginger juice and water, then rolled into a flat sheet.[5] The sheet is then cut into small rectangles with three slits in the middle, and the end of each piece is put through the middle slit.[5] The ribbons are then deep-fried, coated in honey or jocheong followed by chopped pine nuts.[5]

References[edit]

  1. ^ "maejakgwa" 매작과. Korean Food Foundation. Retrieved 22 April 2017. 
  2. ^ "maejapgwa" 매잡과. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 22 April 2017. 
  3. ^ "maejakgwa" 매작과. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 22 April 2017. 
  4. ^ "taraegwa" 타래과. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 22 April 2017. 
  5. ^ a b c 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.