Various types of hangwa
|Hanja||commonly 韓菓, rarely 漢菓 (see #Name section), or 造果|
|Revised Romanization||hangwa, jogwa|
Origin[change | change source]
Hangwa was very popular among people over the Shilla and Goryeo because the yield of grains had went up a lot and people tried not to eat meat for religious reasons. The religion at that time was Buddhism. Since then, Hangwa has become necessary in wedding ceremonies, memorial sacrifice days, and social dinners.
Types of Hangwa[change | change source]
The basic materials of Hangwa are mostly natural and based on the materials Hangwa is primarily divided into seven kinds and the recipes are slightly different.
|Yugwa||Gangjeong, Sanja, Yohwagwa||Rice, Sesame, Black Sesame|
|Dasik||Songhwa Dasik, Saeng-gang Dasik, Nongmal Dasik||Rice, Starch, Ginger|
|Yeot Gangjeong||DDang-kong Yeot Gangjeong, KKae Yeot Gangjeong||Rice, Peanut, Sesame|
Characteristics[change | change source]
Hangwa does not go bad easily because it is very good at preservation. This comes from the fermentation of grains and use of honey. Also, Hangwa is very nutritious. Ancestors thought that food was natural medicine and the idea was reflected on the nutrition of Hangwa too. Also, Hangwa shows Korean traditional virtue and emotions. It represents the warmth of neighbors. In ancient times, when people had ceremonies or social meetings, they made their guest go back with some food, which was mostly Tteok and Hangwa. In other words, Hangwa talks about the kindness and the affection between people in Korea.
References[change | change source]
- 한과의 디저트 상품화를 위한 브랜드아이덴티티 디자인 개발 연구
- International Strategy of Rice Cake and Korean Traditional Cookie
Other websites[change | change source]
|Wikimedia Commons has media related to: 한과|