{{Short description|Korean pan-fried rice cake}} {{Italic title}}{{Infobox food | name = ''Hwajeon'' | image = Hwajeon_Cooking_10.jpg | caption = ''Jindallae-hwajeon'' (pan-fried Korean rhododendron rice cakes) | alternate_name = | country = Korea | region = | national_cuisine = Korean cuisine | creator = | year = | mintime = | maxtime = | type = ''Jeon'', ''tteok'' | course = | served = | main_ingredient = Edible flowers, glutinous rice flour, honey | minor_ingredient = | variations = | serving_size = | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = | module = {{Infobox Korean name/auto | child = yes | hangul = 화전 | hanja = 花煎 | ipa = {{IPA|ko|hwa.dʑʌn|}} | othername1 = Other names | hangul1 = 꽃부꾸미; 꽃지지미 | ipa1 = {{IPA|ko|k͈ot̚.p͈u.k͈u.mi|}}; {{IPA|ko|k͈ot̚.t͈ɕi.dʑi.mi|}} }}}} '''''Hwajeon''''', '''kkotbukkumi''', '''kkotjijimi''', ({{Korean|hangul=화전}}) or '''flower cake''' is a small Korean pan-fried rice cake.<ref name="AT">{{cite web|url=http://www.foodinkorea.org/eng_food/korfood/korfood8_2.jsp|title=Kinds of Rice Cakes|website=Food in Korea|publisher=Korea Agro-Fisheries Trade Corporation|access-date=28 June 2008|archive-date=4 July 2010|archive-url=https://web.archive.org/web/20100704112753/http://foodinkorea.org/eng_food/korfood/korfood8_2.jsp}}</ref><ref name="Choe">{{cite book|chapter-url=http://raskb.com/udenlibrary/disk1/25.pdf|title=Annual Customs of Korea: Notes on the Rites and Ceremonies of the Year|last=Choe|first=Sang-su|publisher=Korea Book Publishing Company|year=1960|series=Korean Folklore Studies Series|volume=3|location=Seoul|page=54|chapter=Third Day of the Third moon (Samjil)|access-date=29 July 2017|archive-date=30 March 2016|archive-url=https://web.archive.org/web/20160330145618/http://raskb.com/udenlibrary/disk1/25.pdf}}</ref> It is made out of glutinous rice flour, honey and edible petals from seasonal flowers, such as rhododendron.<ref name="Yeom">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0064862|title=Hwajeon|last=염|first=초애|website=Encyclopedia of Korean Culture|publisher=Academy of Korean Studies|language=ko|script-title=ko:화전|access-date=23 June 2008}}</ref> It is eaten during the festivals of Samjinnal and Buddha's Birthday.<ref>{{Cite book | url=https://books.google.com/books?id=uftKDwAAQBAJ |title = Mapping Leisure: Studies from Australia, Asia and Africa|isbn = 978-981-10-3632-3|last1 = Modi|first1 = Ishwar|last2 = Kamphorst|first2 = Teus J.|date = 2018-02-06}}</ref>
== Etymology == The word ''hwajeon'' ({{Korean|hangul=화전|hanja=花煎|labels=no}}) is a compound noun made of the hanja character ''hwa'' ({{Korean|hangul=화|hanja=花|labels=no}}), meaning "flower", and the character ''jeon'' ({{Korean|hangul=전|hanja=煎|labels=no}}), meaning "a pan-fry".<ref name="SKLD">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=502283|title=Hwajeon|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:화전|access-date=29 July 2017|archive-date=29 July 2017|archive-url=https://web.archive.org/web/20170729231346/http://stdweb2.korean.go.kr/search/View.jsp?idx=502283}}</ref> The synonyms ''kkot-bukkumi'' ({{lang|ko|꽃부꾸미}}) and ''kkot-jijimi'' ({{lang|ko|꽃지지미}}) are also compounds of the native Korean word ''kkot'' ({{lang|ko|꽃}}), meaning "flower", and ''bukkumi'' ({{lang|ko|부꾸미}}), meaning a "pan-fried rice cake"; or ''kkot'' ({{lang|ko|꽃}}) and ''jijimi'' ({{lang|ko|지지미}}), meaning "pancake".<ref name="SKLD2">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=55252|title=Kkot-bukkumi|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:꽃부꾸미|access-date=29 July 2017|archive-date=30 July 2017|archive-url=https://web.archive.org/web/20170730013850/http://stdweb2.korean.go.kr/search/View.jsp?idx=55252}}</ref><ref name="Na">{{Cite book|url=https://books.google.com/books?id=xsR3BgAAQBAJ&pg=PA132|title=Encyclopedia of Korean Seasonal Customs|publisher=National Folk Museum of Korea|year=2010|isbn=978-89-92128-92-6|series=Encyclopedia of Korean Folklore and Traditional Culture|volume=1|location=Seoul|pages=132–133|editor-last2=Chae|editor-first2=Ria|editor-last1=Na|editor-first1=Kyung-Soo}}</ref>
== Varieties and preparation == ''Hwajeon'' is made of edible petals from seasonal flowers. Typically, rhododendron, pear flower, goldenbell flower, cherry blossom, and violet are used in spring; rose is used in summer; and chrysanthemum and cockscomb are used in autumn.<ref name="AT" /><ref name="Yeom" /><ref name="SKLD" /> In winter when flowers are scarce in Korea, alternatives like mugwort leaves, waterdropwort leaves, rock tripe, or jujubes are cut into flower shapes and used instead.<ref name="Yeom" /> {{columns-list|colwidth=20em| * ''Beotkkot-hwajeon'' ({{lang|ko|벚꽃화전}}) – cherry blossom * ''Gaenari-hwajeon'' ({{lang|ko|개나리화전}}) – goldenbell flower * ''Gukhwa-jeon'' ({{Korean|hangul=국화전|hanja=菊花煎|labels=no}}) – chrysanthemum * ''Ihwa-jeon'' ({{Korean|hangul=이화전|hanja=梨花煎|labels=no}}) or<br />''Baekkot-hwajeon'' ({{lang|ko|배꽃화전}}) – pear flower * ''Jangmi-hwajeon'' ({{Korean|hangul=장미화전|hanja=薔薇花煎|labels=no}}) – rose * ''Jebikkot-hwajeon'' ({{lang|ko|제비꽃화전}}) – violet * ''Jindallae-hwajeon'' ({{lang|ko|진달래화전}}) or<br />''Dugyeonhwa-jeon'' ({{Korean|hangul=두견화전|hanja=杜鵑花煎|labels=no}}) – rhododendron * ''Maendeurami-hwajeon'' ({{lang|ko|맨드라미화전}}) – cockscomb }}
There are two main ways of preparing ''hwajeon'': * Glutinous rice is seasoned with salt, pounded into fine flour, and kneaded with boiling water.<ref name="Yeom" /> The dough is made into a small, round, flat shape and pan-fried in sesame oil.<ref name="Choe" /><ref name="Yeom" /> Flower petals are placed and lightly pressed on the dough while frying on the griddle.<ref name="Yeom" /> * Fine glutinous rice flour is kneaded into thick dough and rolled into {{Convert|5|mm|abbr=on}} thick sheets.<ref name="Yeom" /> Flower petals are then placed onto the dough, lightly pressed, and the sheets are cut with ''hwajeon-tong'', a utensil similar to cookie cutter, with {{Convert|5|cm|abbr=on}} diameter.<ref name="Yeom" /> The flower cakes are fried in sesame oil.<ref name="Yeom" /> This method was used in Korean royal court cuisine.<ref name="Yeom" /> Fried flower cakes are soaked in honey to add sweetness and sprinkled with cinnamon powder.<ref name="Yeom" />
== ''Hwajeon nori'' == ''Hwajeon nori'', which literally translates to "flower cake play", is a tradition of going on a picnic in the mountains to watch the seasonal flowers during spring and autumn.<ref name="Na" />
In spring, women used to go on a picnic, carrying a glutinous rice flour and griddle near a stream on ''Samjinnal'' which falls on every third day of the third lunar month in the Korean calendar. They picked edible spring blossoms and made ''hwajeon''. The variety made with rhododendron is regarded as the most representative ''hwajeon''.<ref name="Yeom" /> It is traditionally eaten with rhododendron punch consisting of the same flower floating in honeyed or magnolia berry water.<ref name="AT" /><ref name="Yeom" />
Similarly, people enjoyed ''hwajeon nori'' in autumn, with ''hwajeon'' which is made with chrysanthemum flowers and leaves.<ref name="Yeom" /> It was consumed with chrysanthemum wine or yuja punch. The custom is closely related to the ''Junggu'', the traditional holiday falls on every ninth day of the ninth lunar month in the Korean calendar.<ref name="KTO2">{{cite web|url=http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?gotoPage=1&cid=258922|title=Korean Food Culture Series – Part 3: Special Food for Seasonal Occasions|website=Korea Tourism Organization|access-date=24 May 2008|archive-date=16 July 2012|archive-url=https://archive.today/20120716193230/http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?gotoPage=1&cid=258922}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=IKqOUfqt4cIC&pg=PA116|title=Traditional festivals: a multicultural encyclopedia|last=Christian|first=Roy|publisher=ABC-CLIO|year=2005|isbn=1-57607-089-1|volume=1|location=Santa Barbara, CA|page=116|access-date=24 May 2008}}</ref>
These customs date back to the Three Kingdoms era (57 BCE ‒ 668 AD) and originated in Silla.<ref name="Na" />
== See also == * ''Hwachae''
== References == {{Reflist|30em}}
{{Buchimgae}} {{Portal bar|Food}}
Category:Flower dishes Category:Korean pancakes Category:Tteok