Hangwa

Hangwa is the term for traditional Korean sweets that play a significant role in Korean cuisine. These delightful treats are often featured in important ceremonies, such as jerye (ancestral rites) and hollye (wedding ceremonies). Nowadays, you can also find them in many coffee shops and tea houses across South Korea. The main ingredients in hangwa typically include grain flour, fruits, roots, sweeteners like honey and yeot (a type of traditional Korean syrup), and spices such as cinnamon and ginger.

The term hangwa is used to differentiate these traditional Korean confections from yanggwa, which refers to Western-style sweets. Historically, hangwa was known by names such as jogwa or gwajeongnyu. The origins of hangwa date back to the era of the Three Kingdoms when various confections were enjoyed by royalty. During the Unified Silla and Goryeo dynasties, the popularity of these sweets grew, partly because of dietary restrictions on meat. However, there were also regulations put in place to curb the overconsumption of confections that were high in oil, grain, and honey.

Hangwa can be divided into eight main categories: dasik, gwapyeon, jeonggwa, suksil-gwa, yeot-gangjeong, yugwa, yumil-gwa, and candies. Each type has its own unique characteristics and ingredients. Some well-known varieties of hangwa include gotgam-mari, kkultarae, and yaksik.

Gotgam-mari is a delicious roll made from dried persimmons and walnuts. Kkultarae involves pulling yeot into fine strands and wrapping them around candied nuts, creating a sweet and chewy treat. Yaksik is a sweet rice dessert made with glutinous rice mixed with ingredients like honey and jujubes, offering a rich and satisfying flavor.

Whether enjoyed during special ceremonies or as a sweet treat with tea, hangwa remains an integral part of Korean culinary tradition.