# Hangwa

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Term for Korean confectionery

This article is about traditional Korean confectionery. For a type of yugwa, see [Hangwa (yugwa)](/source/Hangwa_(yugwa)).

Hangwa Various hangwa Type Confectionery Place of origin Korea Associated cuisine Korean cuisine Korean name Hangul 한과 Hanja 韓菓 RR hangwa MR han'gwa IPA [han.ɡwa] Other names Hangul 조과; 과정류 Hanja 造果; 果飣類 RR jogwa; gwajeongnyu MR chogwa; kwajŏngnyu IPA [tɕo.ɡwa]; [kwa.dʑʌŋ.nju] Media: Hangwa

***Hangwa*** ([Korean](/source/Korean_language): 한과) is a general term for traditional Korean [confections](/source/Confectionery).[1] With *[tteok](/source/Tteok)* (rice cakes), *hangwa* forms the sweet food category in [Korean cuisine](/source/Korean_cuisine).[2] Common ingredients of *hangwa* include [grain](/source/Grain) [flour](/source/Flour), [fruits](/source/Fruit) and [roots](/source/Edible_root), sweet ingredients such as [honey](/source/Honey) and *[yeot](/source/Yeot)*, and spices such as [cinnamon](/source/Cinnamomum_cassia) and [ginger](/source/Ginger).[3]

## Names

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 and 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 Bingsu 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 Gamasot Other Kimchi Field Museum Kimchi refrigerator List of Korean dishes North Korean cuisine Korean regional cuisine Korean Chinese cuisine Korean royal court cuisine Korean barbecue v t e

*Hangwa* (한과; 韓菓) translates to "Korean confectionery" referring to traditional confections contrasting with *yanggwa* (양과; 洋菓), which identifies "Western confectionery".[4] In the past *hangwa* was called *jogwa* (조과; 造果) which means "artificial fruit" or *gwajeongnyu* (과정류; 果飣類) as meaning "fruit food category".[3][5]

## History

The history of *hangwa* goes back to the [era of the three kingdoms](/source/Three_Kingdoms_of_Korea) (57 BCE ‒ 668 CE), when various types of confections were consumed by [royals](/source/Royal_family) during festivities, national holidays or in court, according to the *[Memorabilia of the Three Kingdoms](/source/Samguk_yusa)*.[6][7][8]

Following the two [Buddhist](/source/Buddhism) [dynasties](/source/Dynasty), [Unified Silla](/source/Unified_Silla) in [the era of two kingdoms](/source/North%E2%80%93South_States_Period) (698–926) and [Goryeo](/source/Goryeo) (936‒1392), the cultivation of crops and consumption of confections increased drastically as the [Buddhist](/source/Buddhism) diets forbade meat.[6] Confections were offered in Goryeo's national feasts, rites, ceremonies, and banquets, including the two Buddhist festivals, the [Lotus Lantern Festival](/source/Yeondeunghoe) and the [Festival of the Eight Vows](https://en.wikipedia.org/w/index.php?title=Palgwanhoe&action=edit&redlink=1). Prevailing tea ceremonies also required more types of confections.

Concerns regarding the increasingly excessive consumption of confections that have large amounts of oil, grain, and honey have consequently lead to several regulations throughout the course of its history.[6] In 1117, [King Sukjong](/source/Sukjong_of_Goryeo) restricted the extravagant usage of deep-fried grain confections. In 1192, deep-fried grain confections were mandated to be replaced with fruits and in 1353, a total ban on deep-fried grain confections was issued.

Restrictions continued in the [Joseon](/source/Joseon) (1392‒1897), according to *[Comprehensive Collection of the National Codes](https://en.wikipedia.org/w/index.php?title=Daejeon_hoetong&action=edit&redlink=1)* that recorded that the use of deep-fried grain confections was restricted solely for rites, weddings, and toasts to longevity.[6] Commoners caught eating them on occasions other than that were subjected to monetary fines or corporal punishment.[6]

## Categories

*Hangwa* can be classified into eight main categories, namely *[dasik](/source/Dasik)* (tea food), *[gwapyeon](/source/Gwapyeon)* (fruit jelly), *[jeonggwa](/source/Jeonggwa)* (fruit jerky), *[suksil-gwa](/source/Suksil-gwa)*, *[yeot-gangjeong](/source/Yeot-gangjeong)*, *[yugwa](/source/Yugwa)*, *[yumil-gwa](/source/Yumil-gwa)*, and [candies](/source/Candy).[9]

- [Candies](/source/Candy) – Traditional Korean candies can be eaten as they are, or used as sweetening ingredients in other types of *hangwa*. *Dang* (당; 糖; "candy") or *Dangryu* (당류; 糖類; "candy category") refers to hard and sweet confection. It can be made of crystallized [sugar](/source/Sugar), or saccharified starch. *[Yeot](/source/Yeot)* is a traditional sweet in either [liquid](/source/Liquid) or [solid](/source/Solid) form, as a syrup, [taffy](/source/Taffy_(candy)), or [candy](/source/Candy). It is made with grains such [rice](/source/Rice), [glutinous rice](/source/Glutinous_rice), [glutinous sorghum](/source/Glutinous_sorghum), [corn](/source/Maize), [sweet potatoes](/source/Sweet_potatoes), by saccharifying them using [barley malt](https://en.wikipedia.org/w/index.php?title=Teot-gireum&action=edit&redlink=1).

- *[Dasik](/source/Dasik)*, literally "tea food", is a bite-size sweet that is normally accompanied by tea. It is made by pressing honied powder into a decorative [mold](/source/Mold_(cooking_implement)). Typical ingredients include [rice flour](/source/Rice_flour), [pine](/source/Pinus_densiflora) [pollen](/source/Pollen), black [sesame](/source/Sesame), [chestnut](/source/Castanea_crenata), and [soybean](/source/Soybean).

- *[Gwapyeon](/source/Gwapyeon)* is a jelly-like summer dessert made with a variety of fruits, such as berries, cherries, and apricots. It is made by mixing fruit juice with starch and agar to attain a gelatinous consistency.[10]

- *[Jeonggwa](/source/Jeonggwa)* is a crispy, chewy sweet made of [candied fruits](/source/Candied_fruit), [roots](/source/List_of_root_vegetables), or [seeds](/source/List_of_edible_seeds). Common ingredients include [yuja](/source/Citrus_junos), [quince](/source/Pseudocydonia_sinensis), [apricot](/source/Apricot), [lotus](/source/Nelumbo_nucifera) root, [radish](/source/Korean_radish), [carrot](/source/Carrot), [ginseng](/source/Panax_ginseng), [balloon flower](/source/Platycodon) root, [ginger](/source/Ginger), [burdock](/source/Arctium_lappa) root, [bamboo shoot](/source/Bamboo_shoot), and [winter melon](/source/Winter_melon).

- *[Suksil-gwa](/source/Suksil-gwa)*, literally "cooked fruit", consists of fruit, roots, or seeds cooked and sweetened with [honey](/source/Honey). Common ingredients include [chestnut](/source/Castanea_crenata), [jujube](/source/Ziziphus_jujuba), and [ginger](/source/Zingiber_officinale). *Suksil-gwa* is similar to—and sometimes classified as—*[jeonggwa](/source/Jeonggwa)*, but has unique characteristics that differentiate it from the *jeonggwa* category.[11]

- *[Yeot-gangjeong](/source/Yeot-gangjeong)* is made by mixing toasted seeds, nuts, beans, or popped grains with [rice syrup](/source/Mullyeot) and then cutting it into desired shapes. Common ingredients are [pine nuts](/source/Pine_nut), [walnuts](/source/Walnut), [peanuts](/source/Peanut), [sesame](/source/Sesame) or [perilla](/source/Deulkkae) seeds, and popped [rice](/source/Japonica_rice).

- *[Yugwa](/source/Yugwa)* is a deep-fried confection made with [glutinous rice flour](/source/Glutinous_rice_flour) dough. It can be classified into *[gangjeong](/source/Gangjeong)*, *[sanja](/source/Sanja_(food))*, and *[hangwa](/source/Hangwa_(yugwa))* depending on its shape and size.

- *[Yumil-gwa](/source/Yumil-gwa)* refers to a deep-fried confection made of wheat flour dough. It may be made of various ingredients such as [honey](/source/Honey), cooking oil, [cinnamon](/source/Cinnamon) powder, nuts and [cheongju](/source/Cheongju_(beverage)) (rice wine).[10] It may be classified as *[mandu-gwa](/source/Mandu-gwa)* (dumplings), *[maejap-gwa](/source/Maejap-gwa)* (ribbons), or *[yakgwa](/source/Yakgwa)* (flower) according to the cooking methods.

Other *hangwa* varieties include:

- *[Gotgam-mari](https://en.wikipedia.org/w/index.php?title=Gotgam-mari&action=edit&redlink=1)* is a roll made of dried [persimmons](/source/Persimmon) and [walnuts](/source/Walnut). It can be made by rolling a toasted and peeled walnut with a dried, deseeded, and flattened persimmon, then slicing each roll like slicing a [gimbap](/source/Gimbap).

- *[Yaksik](/source/Yaksik)*, also called *yakbap*, is a sweet rice dessert made with steamed [glutinous rice](/source/Glutinous_rice) mixed with honey, [soy sauce](/source/Soy_sauce), [jujubes](/source/Jujube), [chestnuts](/source/Castanea_crenata), pine nuts, and [sesame oil](/source/Sesame_oil).

## Occasions

Traditionally, *hangwa* was offered during *[jesa](/source/Jesa)* (ancestral rites), *[chuseok](/source/Chuseok)* (harvest festival), [weddings](/source/Marriage_in_Korea) or *[hwangap](/source/Hwangap)* (sixtieth-birthday) celebrations.[12] Today *hangwa* can be purchased online, in markets, coffee shops or at tea houses.[6]

## Modern times

In the 1900s, *hangwa* began to fall out of favor with the introduction of sugar and western confection.[5] In recent years, it has seen a revitalization and is associated with holiday food. With the rising demand for *hangwa*, this market has seen increased support from the Ministry of Agriculture, Forestry, and Fishery.[13] Today, it is offered as ceremonial food and is often gifted especially during [seollal](/source/Korean_New_Year) (Korean New Years). As society has sought healthier alternatives in consumable goods, efforts to produce confections to stimulate wellness began. Healthier *hangwa* was created by adding [ginseng](/source/Ginseng), [green tea](/source/Green_tea), and [laver](/source/Green_laver).[13]

## See also

- [Chinese desserts](/source/Chinese_desserts) – Chinese confections

- *[Wagashi](/source/Wagashi)* – Japanese confections

- [List of Korean desserts](/source/List_of_Korean_desserts)

- [Food portal](https://en.wikipedia.org/wiki/Portal:Food)

## References

1. **[^](#cite_ref-Doo_1-0)** Doo, Rumy (7 July 2017). ["\[Weekender\] Extravagant desserts, once banned, return to spotlight"](http://www.koreaherald.com/view.php?ud=20170707000266). *[The Korea Herald](/source/The_Korea_Herald)*. Retrieved 5 August 2017.

1. **[^](#cite_ref-Koehler_2-0)** Koehler, Robert (February 2017). ["Korea's Sweet Tooth: People love their desserts, both traditional and exotic"](https://web.archive.org/web/20211007161845/https://issuu.com/kocis9/docs/201702koreamagazine_en/6). *KOREA, issuu.com*. [Korean Culture and Information Service](/source/Korean_Culture_and_Information_Service). p. 6. Archived from [the original](https://issuu.com/kocis9/docs/201702koreamagazine_en/6) on 7 October 2021. Retrieved 5 August 2017 – via [issuu](/source/Issuu).

1. ^ [***a***](#cite_ref-Hangaone_3-0) [***b***](#cite_ref-Hangaone_3-1) ["Hangwa"](http://www.hangaone.com/popup/English.html). *Hangaone*. Hangwa Culture Museum. Retrieved 11 January 2017.[*[permanent dead link](https://en.wikipedia.org/wiki/Wikipedia:Link_rot)*]

1. **[^](#cite_ref-Doo2_4-0)** ["Hangwa-ryu" 한과류](http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000902733). *[Doopedia](/source/Doopedia)* (in Korean). [Doosan Corporation](/source/Doosan_Corporation). Retrieved 11 January 2017.

1. ^ [***a***](#cite_ref-:0_5-0) [***b***](#cite_ref-:0_5-1) Korean Ministry of Agriculture, Food and Rural Affairs. ["Hansik, Korean Food and Drinks"](https://mex.mofa.go.kr/ca-toronto-en/brd/m_5279/down.do?brd_id=14347&seq=760772&data_tp=A&file_seq=1).

1. ^ [***a***](#cite_ref-Noh_6-0) [***b***](#cite_ref-Noh_6-1) [***c***](#cite_ref-Noh_6-2) [***d***](#cite_ref-Noh_6-3) [***e***](#cite_ref-Noh_6-4) [***f***](#cite_ref-Noh_6-5) Noh, Hyun-gi (19 January 2012). ["Art and history of 'hangwa'"](https://www.koreatimes.co.kr/www/news/culture/2013/04/203_103227.html). *[The Korea Times](/source/The_Korea_Times)*. Retrieved 16 April 2013.

1. **[^](#cite_ref-Iryeon_7-0)** [Iryeon](/source/Iryeon) (1281). [*Samguk yusa* 삼국유사(三國遺事)](/source/Samguk_yusa) [*Memorabilia of the Three Kingdoms*] (in Literary Chinese). Goryeo Korea.

1. **[^](#cite_ref-8)** ["Royal Cuisine"](https://english.visitkorea.or.kr/enu/FOD/FO_ENG_2_3.jsp). *[VisitKorea.or.kr](/source/VisitKorea.or.kr)*. Retrieved 2021-11-30.

1. **[^](#cite_ref-Kwon_9-0)** Kwon, Yong-Seok; Kim, Young; Kim, Yang-Suk; Choe, Jeong-Sook; Lee, Jin-Young (2012). ["An Exploratory Study on Kwa-Jung-ryu of Head Families"](http://koreascience.or.kr/journal/view.jsp?kj=SSMHB4&py=2012&vnc=v27n6&sp=588). *Journal of the Korean Society of Food Culture* (in Korean). **27** (6): 588–597. [doi](/source/Doi_(identifier)):[10.7318/kjfc/2012.27.6.588](https://doi.org/10.7318%2Fkjfc%2F2012.27.6.588).

1. ^ [***a***](#cite_ref-:1_10-0) [***b***](#cite_ref-:1_10-1) ["Enjoy Korean royal desserts at Kohojae"](https://www.koreatimes.co.kr/www/culture/2021/12/141_299955.html). *[The Korea Times](/source/The_Korea_Times)*. 2020-11-26. Retrieved 2021-11-30.

1. **[^](#cite_ref-11)** [숙실과](https://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000848813). *[Doopedia](/source/Doopedia)* (in Korean). Retrieved 2021-11-30.

1. **[^](#cite_ref-12)** ["10 Secrets About Korean Thanksgiving Food"](https://chuseok.org/10-secrets-about-korean-thanksgiving-food/). Chuseok.org. 7 March 2022.

1. ^ [***a***](#cite_ref-:2_13-0) [***b***](#cite_ref-:2_13-1) Kwock, Chang Geun; Lee, Min A; Park, So Hyun (March 2012). ["Consumption Patterns and Perception Analyses of Hangwa"](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866761). *Preventive Nutrition and Food Science*. **17** (1): 71–77. [doi](/source/Doi_(identifier)):[10.3746/pnf.2012.17.1.071](https://doi.org/10.3746%2Fpnf.2012.17.1.071). [ISSN](/source/ISSN_(identifier)) [2287-1098](https://search.worldcat.org/issn/2287-1098). [PMC](/source/PMC_(identifier)) [3866761](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866761). [PMID](/source/PMID_(identifier)) [24471065](https://pubmed.ncbi.nlm.nih.gov/24471065).

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Adapted from the Wikipedia article [Hangwa](https://en.wikipedia.org/wiki/Hangwa) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Hangwa?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.