Have you ever tried traditional Korean snacks?
Perhaps you've had a chance to taste Yakgwa?
In this post, we’ll introduce you to traditional Korean confections!
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| From the top Sujeonggwa, Yeongeun Jeonggwa, Sikhye [Photo credit] Kim Jiho, Korea Tourism Organization |
Definition and Origins of Hangwa
Hangwa refers to traditional Korean confections crafted from grains like rice and glutinous rice, along with natural sweeteners such as honey, jocheong (Korean rice syrup), and oils.
Originating during the Goryeo Dynasty, Hangwa was initially a delicacy reserved for royalty and nobility, often enjoyed during celebrations or ceremonial occasions.
The Goryeo Dynasty (918–1392) was a Korean kingdom known for its cultural advancements, Buddhism, and the creation of the world’s first metal movable type.
As time progressed into the Joseon Dynasty, these treats transitioned from the palace kitchens to the common populace.
The Joseon Dynasty (1392–1897) was a Korean kingdom renowned for Confucian ideals, cultural development, and the creation of the Korean alphabet, Hangul.
By the late
Joseon era, Hangwa became a staple for holidays, ancestral rites, and feasts,
enjoyed by all social classes.
Hangwa is not merely a snack; it embodies the essence of Korea’s natural ingredients, culture, and philosophy.
Today, it
is a beloved feature of Korean festivities like weddings, milestone birthdays,
and New Year celebrations, offering diverse flavors and textures.
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| From the top Kkae Gangjeong, Chapssaltteok, Cha [Photo credit] Kim Jiho, Korea Tourism Organization |
Types of Hangwa and Easy Homemade Recipes
Hangwa comes in various forms, differentiated by ingredients, preparation methods, and shapes.
While traditional Hangwa-making requires intricate skills and effort, modern recipes allow for easier preparation at home.
Below are four popular types of Hangwa,
complete with simplified methods for home cooking.
1) Yakgwa
Yakgwa, a sweet and chewy confection, is made by mixing flour dough with honey, sesame oil, and soju, frying it in oil, and coating it with syrup.Its distinctively rich flavor and delicate cinnamon aroma make it a staple at holidays and major events.
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| Yakgwa [Photo credit] Torai Republic, Korea Tourism Organization |
Ingredients
- 200g all-purpose flour
- A pinch of salt and pepper
- 3 tbsp sesame oil
- 4 tbsp honey
- 3 tbsp soju
- 1/2 tsp ginger powder
- 2 cups water
- 2 cups sugar
- 2 tbsp jocheong (rice syrup)
- 1 tsp cinnamon powder
- Optional: nuts for garnish
Simplified Recipe
- Sift the flour, salt, pepper, and ginger powder. Mix
thoroughly.
- Add honey and soju to form a firm dough. Roll it flat with a
rolling pin.
- Use Yakgwa molds or shape the dough into desired patterns
manually.
- Heat oil to 140°C (284°F), fry the dough until golden, and
remove excess oil.
- Simmer water and sugar to create syrup; mix in jocheong,
cinnamon, and ginger powder, then let it cool.
- Immerse the fried Yakgwa in the syrup for three hours, ensuring
full absorption.
- Let the Yakgwa drain for about an hour before serving.
Source:
Tips:
2) Yugwa
Known for its airy,
crispy texture and vibrant appearance, Yugwa is a popular festive treat.
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| Yugwa [Photo credit] Charleasema12, Wikimedia Commons |
Ingredients
- 450g Yugwa base (store-bought kits recommended for beginners)
- 300g puffed rice
- 1.3kg jocheong
Simplified Recipe
- Fry the prepared Yugwa base using a deep fryer or an air fryer
until it puffs up.
- Heat jocheong until slightly thickened, then coat the fried
Yugwa base evenly.
- Quickly roll the coated Yugwa in puffed rice before the syrup
sets.
Source:
Naver Blog, Jutographer (Korean)
3) Jeonggwa
Jeonggwa is a type of Hangwa made by simmering fruits or root vegetables in honey or sugar syrup.Common ingredients include persimmons, jujubes, ginger, and pears.
The natural flavors of the fruits or vegetables combine with
sweetness to create a chewy texture and subtle, elegant taste.
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| Doraji Jeonggwa [Photo credit] Lee Seong Woo, Wikimedia Commons |
Ingredients
- 200g peeled doraji (balloon flower roots)
- 200ml jocheong (rice syrup)
- 2 tbsp salt
- 2 tbsp sugar
- Roasted soybean powder
Simplified Recipe
l Wash the doraji thoroughly with coarse salt in water until the
bitter taste is reduced.
l Dissolve sugar in the used water and refrigerate the doraji in this
solution for 30 minutes.
l Rinse the doraji two to three more times, soaking it in fresh water
for about 10 minutes to remove any salty taste.
l If the bitterness remains, blanch the doraji in boiling water
briefly, then drain and cool.
l Coat the prepared doraji with jocheong and simmer over high heat
initially. Reduce to medium heat once it starts boiling.
l Stir gently and simmer for 3-4 minutes. Cool for 20-30 minutes, then
repeat the process once more.
l Dry the cooked doraji at room temperature or using an air fryer.
l Sprinkle roasted soybean powder evenly over the dried doraji to
finish.
Source:
Naver Blog, MJ's Quick Recipes (Korean)
4) Dasik
Dasik, a visually appealing Hangwa, is made by pressing dough from ground grains or herbal powders into decorative molds.Commonly paired with tea, Dasik
offers diverse flavors and colors, depending on the ingredients, such as black
sesame, soybean powder, or pumpkin powder.
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| Dasik [Photo credit] Korea.Net, Wikimedia Commons |
Ingredients
- 50g roasted grain powder (misugaru), 30g honey
- Variations:
- 40g roasted grain powder, 10g mugwort powder, 30g honey
- 35g roasted grain powder, 15g red lotus root powder, 30g honey
- 35g roasted grain powder, 15g pumpkin powder, 30g honey
- Garnishes: Pumpkin seeds, sunflower seeds
Simplified Recipe
l Prepare four bowls, mixing roasted grain powder with mugwort, red
lotus root, or pumpkin powder in separate bowls.
l Add honey to each bowl and mix thoroughly.
l Grind the mixtures into fine powders using a blender.
l Line a Dasik mold with plastic wrap, place seeds as garnish at the
bottom, and pack the powdered mixture on top.
l Press firmly and gently remove the mold to reveal beautifully shaped
Dasik.
Source:
10,000 Recipes, Green Breeze (Korean)
Tips:
Modern Interpretations of Traditional Hangwa
With the rising focus on health-conscious eating, modern adaptations of Hangwa incorporate innovative ingredients and methods.
Some examples include replacing honey with agave or maple syrup,
baking instead of frying to reduce calories, or creating vegan-friendly options
using entirely plant-based ingredients.
These modern twists retain the essence of tradition while addressing contemporary dietary and environmental concerns.
In addition, Hangwa has gained international recognition, with Korean brands exporting their products worldwide.
Stylish packaging and creative flavor
profiles have made Hangwa popular even among foreigners.
Experience Tradition with Every Bite
Hangwa is more than a sweet treat; it is a symbol of Korean heritage, craftsmanship, and aesthetics.
Despite evolving with
the times, its core identity remains unchanged, continuing to grace Korean
celebrations and festivals.
Why not try making Hangwa at home this weekend?
Relish the simple yet profound charm of Korean traditional
confections, and for a moment, travel back in time to experience the rich
cultural essence of Korea.
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