Yugwa

Yugwa

Hangwa, a variety of Yugwa
Alternative names	Yugwa
Type	Hangwa
Course	Dessert
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
Variations	gangjeong, hangwa
Nutritional value (per serving)	Protein 16.9 g Fat  g Carbohydrate  g
Cookbook:   Media: Yugwa

This article is part of a series on
Korean cuisine 한국 요리 조선 료리
Staples Bap Bibimbap Bokkeum-bap Gukbap Juk Mieum Guksu Naengmyeon Mandu
Ancillaries Pickled dishes Jangajji Jeotgal Kimchi Baek-kimchi Dongchimi Kkakdugi Nabak-kimchi Soups & stews Guk Tang Jeongol Jijimi Jjigae Banchan Bokkeum Buchimgae Jeon Bugak Gui Hoe Jjim Jokpyeon Jorim Muk Namul Pyeonyuk Po Seon Ssam
Desserts Hangwa Dasik Gwapyeon Jeonggwa Kkultarae Suksilgwa Yakbap Yeot Yeotgangjeong Yugwa Gangjeong Hangwa Yumilgwa Mandugwa Taraegwa Yakgwa Tteok Baekseolgi Bupyeon Gyeongdan Injeolmi Jeolpyeon Jeungpyeon Mujigae-tteok Siru-tteok Songpyeon
Beverages List of Korean beverages Cha Hwachae Sikhye Sul(alcoholic beverages) Sujeonggwa
Condiments Doenjang Ganjang Gukganjang Eoganjang Gochujang Honey Cheong Mustard sauce Oil Perilla oil Sesame oil Ssamjang Vinegar
Utensils Dolsot Onggi Siru Sujeo Ttukbaegi
Other Kimchi Field Museum Kimchi refrigerator List of Korean dishes List of North Korean dishes List of Korean beverages Korean Chinese cuisine Korean royal court cuisine
Korea portal

Yugwa (유과; 油菓) is a type of hangwa, a traditional Korean confection.

Preparation

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.

Varieties

• 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,^[1] 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.^[2] Hangwa dyed in five colours is called osaek hangwa (오색한과; 五色漢菓; "five-coloured hangwa").^[3]

References