|Place of origin||Korea|
|Region or state||Asia|
|Associated national cuisine||Korean|
|Main ingredients||grain flour, honey, cooking oil|
|Ingredients generally used||popped grains, edible seeds and nuts|
|Cookbook: Media: Yugwa|
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It is made by mixing glutinous rice flour (or other grain flour) with honey or sugar. The dough is steamed before it is shaped into small pieces. It is then dried, deep-fried and coated with honey or jocheong (grain syrup). Finally, it incorporates rice and toasted sesame seeds (or other coatings). Yugwa is initially white in colour, but its colours are changed by adding sweet pumpkin, mugwort and black rice. Spices like ginger are also added during the making process for extra flavour.
- Gangjeong (강정) is made by soaking glutinous rice in water for four to five days, then pounding the soaked grains into rice flour. The flour is then kneaded with cheongju (rice wine), honey, and water. The dough is flattened and cut into rectangular or rhombic slices and soaked in cheongju again, then dried in the shade before being deep-fried in oil. The hollow rice snack is usually fried twice. It is first coated with honey, and then with various nuts, seeds, and spice powders.
- Hangwa (한과; 漢菓; pronounced [han.gwa]) is a type of yugwa, made by kneading a mixture of flour and honey or sugar, flattening and frying the dough in oil, and then dyeing it in different colors. Hangwa dyed in five colours is called osaek hangwa (오색한과; 五色漢菓; "five-coloured hangwa").
- 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.
- "한과". Standard Korean Language Dictionary. National Institute of Korean Language. Retrieved 11 January 2017.
- "A Bite of Sweetness! Korean Desserts | Official Korea Tourism Organization". english.visitkorea.or.kr. Retrieved 2017-02-17.
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