Yumil-gwa
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| Alternative names | pappu |
|---|---|
| Type | Hangwa |
| Course | Dessert |
| Place of origin | india |
| Region or state | hindu |
| Associated cuisine | indian |
| Main ingredients | Wheat flour, honey, cheongju, cooking oil |
| Ingredients generally used | Cinnamon powder, jujube, nuts, ginger juice |
| Variations | Mandu-gwa, Maejap-gwa, Yakgwa |
| Yumil-gwa | |
| Hangul | 유밀과 |
|---|---|
| Hanja | 油蜜菓 |
| Revised Romanization | yumil-gwa |
| McCune–Reischauer | yumil-kwa |
| IPA | [ju.mil.ɡwa] |
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Yumil-gwa (유밀과; 油蜜菓) is a variety of hangwa (traditional Korean confection). Different varieties of yumil-gwa can be made by combining a wheat flour dough with various ingredients. Ingredients that are typically added can include: honey, cooking oil, cinnamon powder, nuts, ginger juice, jujube, and cheongju (rice wine).[1]
Etymology
The word yumil-gwa consists of three syllables: yu (유; 油) meaning "oil", mil (밀; 蜜) meaning "honey", and gwa (과; 菓) meaning "confection".
History
Yumil-gwa varieties have commonly been used and consumed for jesa (ancestral rites).[2]
During the Goryeo era (918-1392), yumil-gwa were offered in national feasts, rites, ceremonies, and banquets, including the two Buddhist festivals, the Lotus Lantern Festival, and the Festival of the Eight Vows.[3] In 1274, yumil-gwa varieties were used for pyebaek (formal greeting) in the wedding ceremony of King Chungnyeol and Princess Jeguk of Yuan China.[3] In 1296, yumil-gwa was brought to the wedding ceremony of the Crown Prince Won (later King Chungseon) and Princess Gyeguk of Yuan, in Yuan China.[2]
Concerns regarding the increasingly excessive use of yumil-gwa has consequently lead to several regulations throughout the course of its history:[3] in 1117, King Sukjong issued a restriction on the extravagant usage of yumil-gwa[3] - in 1192, it was commanded to replace yumil-gwa with fruits - in 1353, a total ban was placed on yumil-gwa[2] - during the Joseon era (1392–1897), the use of yumil-gwa was restricted solely for rites, weddings, and toasts to longevity.[3]
Variations
- Mandu-gwa (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. Mandu-gwa fillings are usually made by combining cinnamon powder, honey, and steamed, deseeded and minced jujube.
- Maejap-gwa (매잡과; 梅雜菓), also called maejak-gwa (매작과; 梅雀菓) or tarae-gwa (타래과), is a ribbon-shaped hangwa. To make maejap-gwa, 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, coated in honey, and covered in chopped pine nuts.
- Yakgwa (약과; 藥果), another type of yumil-gwa, is alternatively called gwajul (과줄). The dough is made by kneading sifted wheat flour with sesame oil, honey, ginger juice, and cheongju (rice wine), then pressing the dough into a flower-shaped mold called yakgwa-pan (약과판), deep-frying the molded pieces, soaking them in honey mixed with cinnamon powder, and then drying them.
References
- ^ 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.
- ^ a b c 염, 초애. "Yumil-gwa" 유밀과. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 8 June 2017.
- ^ a b c d e "yumil-gwa" 유밀과. Doopedia (in Korean). Doosan Corporation. Retrieved 8 June 2017.
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