Puneet Varma (Editor)

Yumilgwa

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Type
  
Hangwa

Place of origin
  
Korea

Course
  
Dessert

Variations
  
Mandugwa, Yakgwa

Yumilgwa httpswwwmaangchicomwpcontentuploads20150

Ingredients generally used
  
cinnamon powder, jujube, nuts

Main ingredients
  
Wheat flour, Honey, Cooking oil

Similar
  
Hangwa, Yakgwa, Gangjeong, Dasik, Jeonggwa

Yumilgwa


Yumilgwa is a variety of hangwa, or traditional Korean confectionery. Different varieties of yumilgwa can be made by moulding or shaping by hand the wheat flour dough with different ingredients.

Contents

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Types

  • Mandugwa (만두과; 饅頭菓) is made by kneading sifted wheat flour with sesame oil, honey, ginger juice, and cheongju (rice wine), then making it into dumplings with sweet fillings. Mandugwa fillings are usually made by mixing steamed, deseeded, and minced jujube, cinnamon powder, and honey.
  • Taraegwa (타래과), also called maejakgwa (매작과; 梅雀菓) or maejapgwa (매잡과; 梅雜菓), is a ribbon-shaped hangwa. To make taraegwa, sifted wheat flour is kneaded with honey, ginger juice, and water, then rolled into a flat sheet. 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. The ribbons are then deep-fried, and then coated, first in honey, followed by chopped pine nuts.
  • Yakgwa (약과; 藥果), also called gwajul (과줄), can be made by kneading sifted wheat flour with sesame oil, honey, ginger juice, and cheongju (rice wine), then pressing the dough into a flower-shaped mould called yakgwakpan (약과판), deep-frying the moulded pieces, soaking them in honey mixed with cinnamon powder, and then drying them.

    • References

    Yumilgwa Wikipedia
    (Text) CC BY-SA


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    Hangwa