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{{Short description|Korean dessert}}
{{Italic title}}
{{distinguish|Yugwa}}
{{distinguish|Yugwa}}
{{Merge from|Maejapgwa|date=February 2017}}
{{Copy edit|date=June 2017}}
{{Infobox food
{{Infobox food
| name = ''Yumil-gwa''
| name = ''Yumil-gwa''
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| mintime =
| mintime =
| maxtime =
| maxtime =
| type = ''[[Hangwa]]''
| course = [[Dessert]]
| served =
| main_ingredient = [[Wheat flour]], [[honey]], ''[[cheongju (wine)|cheongju]]'', [[cooking oil]]
| minor_ingredient = [[Cinnamomum cassia|Cinnamon]] powder, [[jujube]], [[nut (fruit)|nut]]s, [[ginger]] juice
| variations = ''[[Mandu-gwa]]'', ''[[Maejap-gwa]]'', ''[[Yakgwa]]''
| serving_size =
| calories =
| calories =
| protein =
| protein =
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}}
}}
{{Infobox Korean name
{{Infobox Korean name
| hangul = {{lang|ko|유밀과}}
| hangul = 유밀과
| hanja = {{lang|ko-Hant|油蜜菓}}
| hanja = 油蜜菓
| rr = yumil-gwa
| rr = yumil-gwa
| mr = yumil-kwa
| mr = yumil-gwa
| koreanipa = {{IPA-ko|ju.mil.ɡwa|}}
| koreanipa = {{IPA-ko|ju.mil.ɡwa|}}
}}
}}
{{Korean cuisine}}
{{Korean cuisine}}


'''''Yumil-gwa''''' ({{Korean|hangul=유밀과|hanja=油蜜菓|labels=no}}) is a variety of ''[[hangwa]]'' (a traditional [[Korean cuisine|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, [[Nut (fruit)|nuts]], [[ginger]] juice, [[jujube]], and ''[[Cheongju (wine)|cheongju]]'' (rice wine).<ref name="Kwon">{{Cite journal|last=Kwon|first=Yong-Seok|last2=Kim|first2=Young|last3=Kim|first3=Yang-Suk|last4=Choe|first4=Jeong-Sook|last5=Lee|first5=Jin-Young|year=2012|title=An Exploratory Study on Kwa-Jung-ryu of Head Families|url=http://koreascience.or.kr/journal/view.jsp?kj=SSMHB4&py=2012&vnc=v27n6&sp=588|journal=Journal of the Korean Society of Food Culture|language=ko|volume=27|issue=6|pages=588–597|doi=10.7318/kjfc/2012.27.6.588}}</ref>
'''''Yumil-gwa''''' ({{Korean|hangul=유밀과|hanja=油蜜菓}}) is a variety of ''[[hangwa]]'', a traditional [[Korean cuisine|Korean]] confection. Different varieties of ''yumil-gwa'' can be made by combining a wheat flour dough with various ingredients such as: [[honey]], [[cooking oil]], [[cinnamon]] powder, [[Nut (fruit)|nuts]], [[ginger]] juice, [[jujube]], and ''[[Cheongju (wine)|cheongju]]'' (rice wine).<ref name="Kwon">{{Cite journal|last=Kwon|first=Yong-Seok|last2=Kim|first2=Young|last3=Kim|first3=Yang-Suk|last4=Choe|first4=Jeong-Sook|last5=Lee|first5=Jin-Young|year=2012|title=An Exploratory Study on Kwa-Jung-ryu of Head Families|url=http://koreascience.or.kr/journal/view.jsp?kj=SSMHB4&py=2012&vnc=v27n6&sp=588|journal=Journal of the Korean Society of Food Culture|language=ko|volume=27|issue=6|pages=588–597|doi=10.7318/kjfc/2012.27.6.588|doi-access=free}}</ref>


== Etymology ==
== Etymology ==
Line 46: Line 39:
''Yumil-gwa'' varieties have commonly been used and consumed for ''[[jesa]]'' (ancestral rites).<ref name="Yeom">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0041435|title=Yumil-gwa|last=염|first=초애|website=[[Encyclopedia of Korean Culture]]|publisher=[[Academy of Korean Studies]]|language=ko|script-title=ko:유밀과|access-date=8 June 2017}}</ref>
''Yumil-gwa'' varieties have commonly been used and consumed for ''[[jesa]]'' (ancestral rites).<ref name="Yeom">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0041435|title=Yumil-gwa|last=염|first=초애|website=[[Encyclopedia of Korean Culture]]|publisher=[[Academy of Korean Studies]]|language=ko|script-title=ko:유밀과|access-date=8 June 2017}}</ref>


During the [[Goryeo]] era (918-1392), ''yumil-gwa'' were offered during national feasts, rites, ceremonies, and banquets, including two Buddhist festivals, the [[Yeondeunghoe|Lotus Lantern Festival]], and the [[Palgwanhoe|Festival of the Eight Vows]].<ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000741186|title=yumil-gwa|website=[[Doopedia]]|publisher=[[Doosan Corporation]]|language=ko|script-title=ko:유밀과|access-date=8 June 2017}}</ref> In 1274, ''yumil-gwa'' varieties were used for ''[[pyebaek]]'' (formal greeting) in the [[Hollye|wedding ceremony]] of [[Chungnyeol of Goryeo|King Chungnyeol]] and [[Princess Jeguk]] of [[Yuan dynasty|Yuan China]].<ref name="Doo" /> In 1296, ''yumil-gwa'' was brought to the wedding ceremony of the [[Chungseon of Goryeo|Crown Prince Won]] (later King Chungseon) and [[Princess Gyeguk]] of [[Yuan China|Yuan, China]].<ref name="Yeom" />
During the [[Goryeo]] era (918–1392), ''yumil-gwa'' were offered during national feasts, rites, ceremonies, and banquets, including two Buddhist festivals, the [[Yeondeunghoe|Lotus Lantern Festival]] and the [[Palgwanhoe|Festival of the Eight Vows]].<ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000741186|title=yumil-gwa|website=[[Doopedia]]|publisher=[[Doosan Corporation]]|language=ko|script-title=ko:유밀과|access-date=8 June 2017}}</ref> In 1274, ''yumil-gwa'' varieties were used for ''[[pyebaek]]'' (formal greeting) in the [[Hollye|wedding ceremony]] of [[Chungnyeol of Goryeo|King Chungnyeol]] and [[Princess Jeguk]] of [[Yuan dynasty|Yuan China]].<ref name="Doo" /> In 1296, ''yumil-gwa'' was brought to the wedding ceremony of the [[Chungseon of Goryeo|Crown Prince Won]] (later King Chungseon) and [[Princess Gyeguk]] of [[Yuan China|Yuan, China]].<ref name="Yeom" />


Excessive use of ''yumil-gwa'' has led to the introduction of several regulations throughout history.<ref name="Doo" /> In 1117 [[Sukjong of Goryeo|King Sukjong]] issued a restriction on the extravagant usage of ''yumil-gwa''.<ref name="Doo" /> In 1192, it was commanded that ''yumil-gwa'' be replaced with fruits. In 1353, a total ban was placed on ''yumil-gwa''.<ref name="Yeom" /> During the [[Joseon]] era (1392–1897), the use of ''yumil-gwa'' was restricted solely for rites, weddings, and toasts to longevity.<ref name="Doo" />
Excessive use of ''yumil-gwa'' has led to the introduction of several regulations throughout history.<ref name="Doo" /> In 1117, [[Sukjong of Goryeo|King Sukjong]] issued a restriction on the extravagant usage of ''yumil-gwa''.<ref name="Doo" /> In 1192, it was commanded that ''yumil-gwa'' had to be replaced with fruits. In 1353, a total ban was placed on ''yumil-gwa''.<ref name="Yeom" /> During the [[Joseon]] era (1392–1897), the use of ''yumil-gwa'' was restricted solely for rites, weddings, and toasts to longevity.<ref name="Doo" />


== Preparation and variations ==
== Preparation and variations ==
Dough for ''yumil-gwa'' is made by kneading sifted [[wheat flour]] with sesame oil, [[honey]], [[ginger]] juice, and ''[[cheongju (wine)|cheongju]]'' (rice wine).<ref name="Kwon" /> Additional ingredients for filling and garnishing may include [[Cinnamomum cassia|cinnamon]] powder, honey, [[jujube]], and [[pine nut]]s.<ref name="Kwon" /> Deep-fried ''yumil-gwa'' is soaked in honey or ''[[jocheong]]'' (rice syrup), and dried.<ref name="Kwon" />
Dough for ''yumil-gwa'' is made by kneading sifted [[wheat flour]] with [[sesame oil]], [[honey]], [[ginger]] juice, and ''[[cheongju (wine)|cheongju]]'' (rice wine).<ref name="Kwon" /> Additional ingredients for filling and garnishing may include [[Cinnamomum cassia|cinnamon]] powder, honey, [[jujube]], and [[pine nut]]s.<ref name="Kwon" /> Deep-fried ''yumil-gwa'' is soaked in [[honey]] or ''[[jocheong]]'' (rice syrup), and dried.<ref name="Kwon" />
* ''Chasu-gwa'' ({{lang|ko|차수과}}; {{lang|ko-Hant|叉手菓}}) is a hand-shaped ''yumil-gwa'' with five fingers.<ref name="Yi">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0055163|title=Chasu-gwa|last=이|first=효지|website=[[Encyclopedia of Korean Culture]]|publisher=[[Academy of Korean Studies]]|language=ko|script-title=ko:차수과|access-date=18 August 2017}}</ref>
* ''Chasu-gwa'' ({{Korean|hangul=차수과|hanja=叉手菓|labels=no}}) is a hand-shaped ''yumil-gwa'' with five fingers.<ref name="Yi">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0055163|title=Chasu-gwa|last=이|first=효지|website=[[Encyclopedia of Korean Culture]]|publisher=[[Academy of Korean Studies]]|language=ko|script-title=ko:차수과|access-date=18 August 2017}}</ref>
* ''Jungbaekki'' ({{lang|ko|중배끼}}), also called ''junggye'' ({{lang|ko|중계}}; {{lang|ko-Hant|中桂}}), ''jungbakgye'' ({{lang|ko|중박계}}; {{lang|ko-Hant|中朴桂}}), or ''junggye-gwa'' ({{lang|ko|중계과}}; {{lang|ko-Hant|中桂菓}}), are rectangular ''yumil-gwa'' that are pan-fried before served.<ref name="Hwang">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0053758|title=Jungbaekki|last=황|first=혜성|website=[[Encyclopedia of Korean Culture]]|publisher=[[Academy of Korean Studies]]|language=ko|script-title=ko:중배끼|access-date=18 August 2017}}</ref>
* ''Jungbaekki'' ({{lang|ko|중배끼}}), also called ''junggye'' ({{Korean|hangul=중계|hanja=中桂|labels=no}}), ''jungbakgye'' ({{Korean|hangul=중박계|hanja=中朴桂|labels=no}}), or ''junggye-gwa'' ({{Korean|hangul=중계과|hanja=中桂菓|labels=no}}), are rectangular ''yumil-gwa'' that are pan-fried before served.<ref name="Hwang">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0053758|title=Jungbaekki|last=황|first=혜성|website=[[Encyclopedia of Korean Culture]]|publisher=[[Academy of Korean Studies]]|language=ko|script-title=ko:중배끼|access-date=18 August 2017}}</ref>
* ''[[Mandu-gwa]]'' ({{Korean|hangul=만두과|hanja=饅頭菓|labels=no}}) is deep-fried sweet dumplings.
* ''[[Mandu-gwa]]'' ({{Korean|hangul=만두과|hanja=饅頭菓|labels=no}}) is deep-fried sweet dumplings.
* ''[[Maejap-gwa]]'' ({{Korean|hangul=매잡과|hanja=梅雜菓|labels=no}}), also called ''maejak-gwa'' ({{Korean|hangul=매작과|hanja=梅雀菓|labels=no}}) or ''tarae-gwa'' ({{Korean|hangul=타래과|labels=no}}), is a ribbon-shaped ''yumil-gwa''.
* ''[[Maejap-gwa]]'' ({{Korean|hangul=매잡과|hanja=梅雜菓|labels=no}}), also called ''maejak-gwa'' ({{Korean|hangul=매작과|hanja=梅雀菓|labels=no}}) or ''tarae-gwa'' ({{Korean|hangul=타래과|labels=no}}), is a ribbon-shaped ''yumil-gwa''.
* ''[[Yakgwa]]'' ({{Korean|hangul=약과|hanja=藥果|labels=no}}), also called ''gwajul'' ({{Korean|hangul=과줄|labels=no}}), is flower-shaped ''yumil-gwa'' made by molding and deep-frying sweet dough.
* ''[[Yakgwa]]'' ({{Korean|hangul=약과|hanja=藥果|labels=no}}), also called ''gwajul'' ({{Korean|hangul=과줄|labels=no}}), is flower-shaped ''yumil-gwa'' made by molding and deep-frying sweet dough.
* ''Yohwa-gwa'' ({{lang|ko|요화과}}; {{lang|ko-Hant|蓼花菓}}) is a ''yumil-gwa'' made into the shape of [[Persicaria hydropiper|water-pepper flower]].<ref name="Yi2">{{Cite web|url=https://encykorea.aks.ac.kr/Contents/Index?contents_id=E0039348|title=Yohwa-gwa|last=이|first=효지|website=[[Encyclopedia of Korean Culture]]|publisher=[[Academy of Korean Studies]]|language=ko|script-title=ko:요화과|access-date=18 August 2017}}</ref>
* ''Yohwa-gwa'' ({{Korean|hangul=요화과|hanja=蓼花菓|labels=no}}) is a ''yumil-gwa'' made into the shape of [[Persicaria hydropiper|water-pepper flower]].<ref name="Yi2">{{Cite web|url=https://encykorea.aks.ac.kr/Contents/Index?contents_id=E0039348|title=Yohwa-gwa|last=이|first=효지|website=[[Encyclopedia of Korean Culture]]|publisher=[[Academy of Korean Studies]]|language=ko|script-title=ko:요화과|access-date=18 August 2017}}</ref>


== References ==
== References ==
{{reflist|30em}}
{{reflist|30em}}


[[Category:Deep fried foods]]
[[Category: Deep fried foods]]
[[Category:Hangwa]]
[[Category: Hangwa]]

{{Korea-dessert-stub}}

Revision as of 06:12, 9 February 2024

Not to be confused with Yugwa.
Yumil-gwa
Yakgwa, a variety of yumil-gwa
Place of originKorea
Associated cuisineKorean cuisine
Yumil-gwa
Hangul
유밀과
Hanja
油蜜菓
Revised Romanizationyumil-gwa
McCune–Reischaueryumil-gwa
IPA[ju.mil.ɡwa]
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Yumil-gwa (Korean: 유밀과; Hanja: 油蜜菓) is a variety of hangwa, a traditional Korean confection. Different varieties of yumil-gwa can be made by combining a wheat flour dough with various ingredients such as: 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 during national feasts, rites, ceremonies, and banquets, including 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, China.[2]

Excessive use of yumil-gwa has led to the introduction of several regulations throughout history.[3] In 1117, King Sukjong issued a restriction on the extravagant usage of yumil-gwa.[3] In 1192, it was commanded that yumil-gwa had to be replaced 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]

Preparation and variations

Dough for yumil-gwa is made by kneading sifted wheat flour with sesame oil, honey, ginger juice, and cheongju (rice wine).[1] Additional ingredients for filling and garnishing may include cinnamon powder, honey, jujube, and pine nuts.[1] Deep-fried yumil-gwa is soaked in honey or jocheong (rice syrup), and dried.[1]

  • Chasu-gwa (차수과; 叉手菓) is a hand-shaped yumil-gwa with five fingers.[4]
  • Jungbaekki (중배끼), also called junggye (중계; 中桂), jungbakgye (중박계; 中朴桂), or junggye-gwa (중계과; 中桂菓), are rectangular yumil-gwa that are pan-fried before served.[5]
  • Mandu-gwa (만두과; 饅頭菓) is deep-fried sweet dumplings.
  • Maejap-gwa (매잡과; 梅雜菓), also called maejak-gwa (매작과; 梅雀菓) or tarae-gwa (타래과), is a ribbon-shaped yumil-gwa.
  • Yakgwa (약과; 藥果), also called gwajul (과줄), is flower-shaped yumil-gwa made by molding and deep-frying sweet dough.
  • Yohwa-gwa (요화과; 蓼花菓) is a yumil-gwa made into the shape of water-pepper flower.[6]

References

  1. ^ a b c d 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.
  2. ^ a b c 염, 초애. "Yumil-gwa" 유밀과. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 8 June 2017.
  3. ^ a b c d e "yumil-gwa" 유밀과. Doopedia (in Korean). Doosan Corporation. Retrieved 8 June 2017.
  4. ^ 이, 효지. "Chasu-gwa" 차수과. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 18 August 2017.
  5. ^ 황, 혜성. "Jungbaekki" 중배끼. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 18 August 2017.
  6. ^ 이, 효지. "Yohwa-gwa" 요화과. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 18 August 2017.
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