Hangwa
Various hangwa
|
|
| Type | Confectionery |
|---|---|
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
 |
|
| Korean name | |
| Hangul | 한과 |
|---|---|
| Hanja | 韓菓 |
| Revised Romanization | hangwa |
| McCune–Reischauer | han'gwa |
| IPA | [han.ɡwa] |
| Hangul | 조과 |
| Hanja | 造果 |
| Revised Romanization | jogwa |
| McCune–Reischauer | chogwa |
| IPA | [tɕo.ɡwa] |
| Hangul | 과정류 |
| Hanja | 果飣類 |
| Revised Romanization | gwajeong-ryu |
| McCune–Reischauer | kwajŏng-ryu |
| IPA | [kwa.dʑʌŋ.nju] |
Hangwa (한과; 韓菓) is a general term for traditional Korean confections. With tteok (rice cakes), hangwa forms the sweet food category in Korean cuisine. Various hangwa have been used in traditional ceremonies such as jerye (ancestral rite) and hollye (wedding). In modern South Korea, hangwa is also available at coffee shops and tea houses.
Common ingredients of hangwa include grain flour, fruits and roots, sweet ingredients such as honey and yeot, and spices such as cinnamon and ginger.
Hangwa (한과; 韓菓) as meaning "Korean confectionery" is a name given to traditional confections in contrast to yanggwa (양과; 洋菓), meaning "Western confectionery". In the past hangwa was called jogwa (조과; 造果) as meaning "crafted fruit" or gwajeongnyu (과정류; 果飣類) as meaning "fruit food category".
The history of hangwa goes back to the era of the three kingdoms (57 BCE ‒ 668 CE), when various types of confections were consumed by royals, according to the Memorabilia of the Three Kingdoms.
Passing the two Buddhist dynasties, Unified Silla in the era of two kingdoms (698–926) and Goryeo (936‒1392), the cultivation of crops and consumption of confections increased drastically as the Buddhist diets forbade meat. Confections were offered in Goryeo's national feasts, rites, ceremonies, and banquets, including the two Buddhist festivals, the Lotus Lantern Festival and the Festival of the Eight Vows. Prevailing tea ceremonies also required more types of confections.
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