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Hangwa
 Various hangwa | |
| Type | Confectionery |
|---|---|
| Place of origin | Korea |
| Associated 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] |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
|---|
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Hangwa (Korean: 한과; Hanja: 韓菓) is a general term for traditional Korean confections.[1] With tteok (rice cakes), hangwa forms the sweet food category in Korean cuisine.[2] Common ingredients of hangwa include grain flour, fruits and roots, sweet ingredients such as honey and yeot, and spices such as cinnamon and ginger.[3]
- ^ Doo, Rumy (7 July 2017). "[Weekender] Extravagant desserts, once banned, return to spotlight". The Korea Herald. Retrieved 5 August 2017.
- ^ Koehler, Robert (February 2017). "Korea's Sweet Tooth: People love their desserts, both traditional and exotic". KOREA, issuu.com. Korean Culture and Information Service. p. 6. Retrieved 5 August 2017 – via issuu.
- ^ "Hangwa". Hangaone. Hangwa Culture Museum. Retrieved 11 January 2017.[permanent dead link]
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