User:Caspian blue/Sandbox6

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아...진짜 관심도 없고 만들기도 싫지만, 나름 꼭 필요한 문서이고, 한과에 대한 문서를 만든지 8개월이 지나도 아무도 거들떠 보지 않으니, 이몸이 직접 만들 수 밖에....-_-

http://100.empas.com/dicsearch/pentry.html?s=B&i=184489&v=42

http://100.empas.com/dicsearch/pentry.html?s=K&i=241861&v=42

Jeonggwa (Boiled down fruit, roots or seeds with honey)

Jeonggwa is also called “Jeongwa” and is made by boiling down raw fruits, plant roots or seeds in honey. Jeonggwa is similar to jam, jelly or marmalade in western countries. Suitable fruits to make Jeonggwa are the ones such as citron, Chinese quince, hawthorn (haw) and apricot which have abundant cellulose or skins with hard texture while suitable plant roots are lotus root, radish, carrot, ginseng, ballonflower, ginger and burdock. Sometimes dried slices of pumpkin or gourd are used as ingredients for Jeonggwa. Properly cooked Jeonggwa should look dark in color but look clear by boiling down ingredients in honey very slowly. The color of lotus root Jeonggwa is reddish while ballonflower Jeonggwa looks yellowish. Originally only honey was used for boiling down but mixture of clear starch syrup and sugar may be used instead.

Caspian blue/Sandbox6

Hangul	정과
Hanja	正果
Revised Romanization	jeonggwa
McCune-Reischauer	chŏnggwa

Jeonggwa, or also spelled 'jeongwa is a variety of hangwa or Korean traditional confectionery made by boiling fruits, starch, and sugar, which is similar to jelly. The fruits for the hangwa are Korean cherry, apricot, Chinese quince, omija or (Schisandra chinensis) which have soft texture, sour tastes and high pectin substances as well as sweet tastes.^[1] Apple, Korean pear, peach are not used because if it is heated, the colors are not suitable for making gwapyeon. Starch, usually mung bean starch functions as a gelling agent to solidify the mixed materials.^[2]