food.wikisort.org - Dish

Yumil-gwa (유밀과; 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]

Yumil-gwa

Yakgwa, a variety of yumil-gwa
Place of origin	Korea
Associated national cuisine	Korean cuisine
Cookbook: Yumil-gwa   Media: Yumil-gwa

Yumil-gwa
Hangul	유밀과
Hanja	油蜜菓
Revised Romanization	yumil-gwa
McCune–Reischauer	yumil-kwa
IPA	[ju.mil.ɡwa]

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
Drinks List of Korean drinks Cha Hwachae Sikhye Sul (alcoholic drinks) Sujeonggwa
Condiments Doenjang Ganjang Gukganjang Eoganjang Gochujang Honey Cheong Mustard sauce Oil Perilla oil Sesame oil Ssamjang Vinegar Persimmon vinegar Rice vinegar
Utensils Dolsot Onggi Siru Sujeo Ttukbaegi
Other Kimchi Field Museum Kimchi refrigerator List of Korean dishes North Korean cuisine List of Korean beverages Korean regional cuisine Korean Chinese cuisine Korean royal court cuisine Korean barbecue
v t e

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

---