{{Short description|Korean cooked fruit dish}} {{Italic title}} {{Infobox food | name = ''Suksil-gwa'' | image = 숙실과.jpg | caption = | alternate_name = | country = [[Korea]] | region = | national_cuisine = [[Korean cuisine]] | creator = | year = | mintime = | maxtime = | type = ''[[Hangwa]]'' | course = | served = | main_ingredient = [[Castanea crenata|Chestnut]]s, [[Ziziphus jujuba|jujube]], [[Zingiber officinale|ginger]] | minor_ingredient = [[Honey]], [[Cinnamomum cassia|cinnamon]] powder, [[Pinus koraiensis|pine]] [[pine nut|nut]]s | variations = | serving_size = | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = | module = {{Infobox Korean name/auto | child = yes | hangul = 숙실과 | hanja = 熟實果 | ipa = {{IPA|ko|suk̚.ɕ͈il.ɡwa|}} }} }}
'''''Suksil-gwa''''' ({{Korean|hangul=숙실과|hanja=熟實果}}), literally "cooked fruit", is a category of ''[[hangwa]]'' (Korean confection) consisting of cooked fruit, roots, or seeds sweetened with [[honey]].<ref name="Kwon">{{cite journal|last2=Kim|first2=Young|last3=Kim|first3=Yang-suk|last4=Choe|first4=Jeong-sook|last5=Lee|first5=Jin-young|date=2012|title=An Exploratory Study on Kwa-Jung-ryu of Head Families|url=http://ocean.kisti.re.kr/downfile/volume/ksfc/SSMHB4/2012/v27n6/SSMHB4_2012_v27n6_588.pdf|journal=Journal of the Korean Society of Food Culture|language=ko|volume=27|issue=6|pages=588–597|doi=10.7318/kjfc/2012.27.6.588|last1=Kwon|first1=Yong-seok|accessdate=26 July 2017|doi-access=free}}</ref><ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000848813|title=Suksil-gwa|website=[[Doopedia]]|publisher=[[Doosan Corporation]]|language=ko|script-title=ko:숙실과|access-date=26 July 2017}}</ref> Common ingredients include [[Castanea crenata|chestnut]], [[Ziziphus jujuba|jujube]], and [[Zingiber officinale|ginger]].<ref name="Yeom">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0031815|title=Suksil-gwa|last=염|first=초애|website=[[Encyclopedia of Korean Culture]]|publisher=[[Academy of Korean Studies]]|language=ko|script-title=ko:숙실과|access-date=26 July 2017}}</ref> ''Suksil-gwa'' is similar to—and sometimes classified as—''[[jeonggwa]]'', but has unique characteristics that differentiate it from the ''jeonggwa'' category.<ref name="Doo" />
It has been mainly used for special occasions such as ''janchi'' (banquet), or ''[[jesa]]'' (ancestral rite).<ref name="Yeom" /> During the [[Joseon]] era (1392–1897), it was consumed by ''[[yangban]]'' (scholar-officials) and in [[Korean royal court cuisine|royal court cuisine]], due to the requirement for good quality fruit and an elaborate cooking process.<ref name="AT">{{cite web|url=http://www.foodinkorea.org/eng_food/korfood/korfood8_3.jsp|title=Kinds of Hangwa: Suksilgwa (Boiled down Fruit Cake)|website=Food in Korea|publisher=[[Korea Agro-Fisheries Trade Corporation]]|accessdate=26 July 2017}}</ref> ''Suksil-gwa'' is usually served with two or three kinds in one dish.<ref name="Yeom" /><ref name="AT" />
==Varieties== {{Korean cuisine}} ''Suksil-gwa'' can be divided into ''ran''-type and ''cho''-type by the cooking method. Each of the terms is affixed to the main ingredient.<ref name="Doo" /> The ''ran''-type involves meshing of the cooked ingredient, mixing them with honey, and shaping the mixture into the shape of the fruit. The ''cho''-type are made without the meshing process.<ref name="Doo" /> * ''[[Yullan]]'' ({{Korean|hangul=율란|hanja=栗卵|labels=no}}) – made by mashing and sieving boiled and peeled [[Castanea crenata|chestnut]]s, mixing the sieved chestnut with [[Cinnamomum cassia|cinnamon]] powder and honey into a dough, then shaping the dough into chestnut-shaped confection and garnishing it with [[Pinus koraiensis|pine]] [[pine nut|nut]] powder.<ref name="Yeom" /><ref name="SKLD">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=513058|title=Yullan|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:율란|access-date=26 June 2017}}</ref> * ''[[Joran (food)|Joran]]'' ({{Korean|hangul=조란|hanja=棗卵|labels=no}}) – made by mashing and sieving boiled and deseeded [[Ziziphus jujuba|jujube]], mixing the sieved jujube with cinnamon powder and honey into a dough, then shaping the dough into jujube-shaped confection and optionally garnishing it with pine nut powder.<ref name="Yeom" /> Sometimes, ''joran'' can be filled with the mixture of chestnut powder and honey.<ref name="SKLD2">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=302361|title=Joran|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:조란|access-date=26 June 2017}}</ref> * ''[[Saengnan]]'' ({{Korean|hangul=생란|hanja=生卵|labels=no}}) – also referred to as ''gangnan'' ({{Korean|hangul=강란|hanja=薑卵|labels=no}}) or ''saenggang-ran'' ({{Korean|hangul=생강란|hanja=生薑卵|labels=no}}), made by boiling peeled and finely minced ginger in a lot of water to reduce the heat, sieving it, simmering it in honey, cooling it, and shaping it into ginger-shaped confection and garnishing it with pine nut powder.<ref name="Yeom" /><ref name="SKLD3">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=179670|title=Saengnan|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:생란|access-date=26 June 2017}}</ref> * ''[[Bamcho]]'' ({{lang|ko|밤초}}) – also referred to as ''yulcho'' ({{Korean|hangul=율초|hanja=栗炒|labels=no}}), made by simmering peeled [[Castanea crenata|chestnut]]s in water, with honey of the same weight as chestnuts added.<ref name="Yeom" /> When the honey penetrates the chestnuts, cinnamon powder is added and the confection is drained and coated with pine nut powder.<ref name="Yeom" /> Both dried and fresh chestnuts can be used to make ''bamcho''.<ref name="SKLD5">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=134558|title=Bamcho|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:밤초|access-date=26 June 2017}}</ref> * ''[[Daechu-cho]]'' ({{lang|ko|대추초}}) – made by deseeding jujube, steaming it for a short time and stuffing it with around two pine nuts, simmering the stuffed jujube with honey and cinnamon powder, and coating it with pine nut powder.<ref name="Yeom" /> When served, daechu-cho is garnished with a toasted pine nut on the stalk end of the jujube.<ref name="SKLD6">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=414189|title=Daechu-cho|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:대추초|access-date=26 June 2017}}</ref>
== See also == * ''[[Gwapyeon]]'' * ''[[Jeonggwa]]''
== References == {{Reflist|30em}}
[[Category:Hangwa]]
{{Korea-dessert-stub}}