Introduction
Delve into the rich tapestry of Korean culinary heritage as we explore the world of Hangwa, traditional Korean sweets that have been cherished for centuries. From their historical roots to the diverse array of flavors and textures they offer, Hangwa represents a culinary journey through Korea’s cultural landscape.
Exploring Hangwa Through History
Buddhism’s widespread influence during the Goryeo Dynasty led to the popularity of tea culture in both temples and among the general population. Yumilgwa, a type of Hangwa made from glutinous rice flour, gained widespread adoration, appealing to both kings and ordinary citizens. Hangwa (韓菓), known as traditional Korean snacks, encompasses a diverse range of treats.
According to historical records like the ‘Criminal Prohibition’ in the Goryeo History, Yumilgwa’s popularity led to excessive consumption of its ingredients—grain, honey, and oil—resulting in price rises detrimental to people’s livelihoods. To mitigate this, bans on the production of Yumilgwa were enacted during the reigns of King Myeongjong (in 1192) and King Gongmin (in 1353).
Hangwa continued to be popular during the Joseon Dynasty, with various types developed beyond Yumilgwa. Literature records as many as 254 types of Korean sweets. In the imperial family, guests were served an array of Korean sweets like yakgwa and dasik along with fruits. Notably, fried Korean snacks were always served to envoys from the Ming Dynasty, reflecting their popularity among Chinese people.
Gangjeong, a type of Korean sweet, was considered a rare treat only available during ancestral rites or holidays. It’s made by mixing grains, honey, and grain syrup and frying it at temperatures exceeding 180 degrees Celsius. The distinctive taste and texture of Gangjeong have evolved into a national snack enjoyed by many today, cherished by people across the country.
Varieties of Hangwa
Delight in the multitude of Hangwa varieties, each offering a unique taste and texture. From Yumilgwa, made with flour, honey, and sesame oil, to Gangjeong, a delectable blend of glutinous rice flour and honey, explore the diverse range of flavors that define Hangwa.
Yumilgwa is made by kneading flour with honey and sesame oil, shaping it, frying it in oil, and then applying honey again for a glossy finish. Depending on its shape and ingredients, it goes by different names. Varieties like twisted maejakgwa, dumpling-shaped mandugwa, and square-shaped moyakgwa are collectively referred to as “yakgwa.” This term is often used interchangeably with Yumilgwa, especially for the type commonly seen on ancestral rite tables. Yakgwa has recently gained popularity as a dessert among many of the younger MZ generations.
Gangjeong refers to a type of Hangwa made by kneading glutinous rice flour with alcohol and soybean water, steaming it, shaping it, drying it, frying it, then coating it with honey or grain syrup and coating it with various grains. Depending on its shape and form, it’s known by different names. When elongated, it’s called gangjeong, while flat and square varieties are called sanja. Sanja is often seen on ancestral rite tables.
This category includes snacks made by mixing grain powder and nuts with honey and shaping them on a tea tray. Traditional patterns, the character “壽” symbolizing long life, or the character “福” symbolizing good luck, are often engraved on the tea tray.
Sour fruit juice boiled down with honey and starch powder hardens into jelly-like sweets, which are sliced and eaten. Fruits commonly used for this include cherry, tangerine, cherries, bokbunja, and quince.
This type of Hangwa is made by soaking plant roots, stems, and fruits with low moisture content in water and boiling them in honey or sugar for an extended period. Ingredients such as citron, quince, tangerine, hawthorn fruit, carrot, bellflower root, and ginseng are used.
Suksilgwa is made by boiling fruit or plant roots in honey. There are two main methods: “Cho,” where the whole fruit is boiled to maintain its shape, and “Ran,” where the fruit is cooked, mashed, boiled down with honey or sugar, then reshaped. Common ingredients include chestnuts, jujubes, and ginger.
This type of snack is made by mixing roasted or fried nuts and grains with grain syrup or starch syrup to bind them together. The mixture is then kneaded and cut into squares. Compared to other Hangwa, it’s relatively simple to make and enjoy. Gangjeong Hangwa is made by steaming and frying, while Yeot gangjeongryu is made by frying and lumping together, resulting in distinct types, like taffy.
Regional Flavors Unveiled: Dive into the Diversity of Hangwa by Province
Gangwon Province is renowned for its emphasis on field farming, which reflects in its unique culinary offerings. Instead of using rice as a staple, Gangwon’s cuisine features corn, potato rice, potato sujebi, and buckwheat noodles made from locally grown agricultural products. The province’s traditional Korean sweets, known as hangwa, often incorporate these locally sourced ingredients. Notable specialties include corn taffy, maejakgwa, yakgwa, and Gangneung mountain berries gangjeong.
Jeolla Province boasts an abundance of food ingredients and a rich culinary heritage. The region is celebrated for its diverse array of Korean sweets, including Goji Jagangjeong made from glutinous rice powder and goji powder, as well as Sanja, Yugwa, Donga Gangjeong, Yeongang Jeonggwa, Bija Gangjeong, Jeonju Yakgwa, and Changpyeong White Taffy.
Famed for its fertile soil and ginseng production, Chungcheong Province offers a distinctive array of Korean sweets. Ginseng Jeonggwa, Ginseng Yakgwa, and Fresh Ginseng Jeonggwa are among the specialties derived from the region’s prized ginseng. Unique offerings include radish taffy, made with soaked rice, malt, and radish greens, as well as mureutgom, a taffy-like dish incorporating dried ‘Mureut’ plant, rice flour, malt, ginger juice, and mugwort.
Gyeongsang Province is renowned for its seasonal fruits and vegetables, which play a prominent role in its traditional Korean sweets. Fruits such as apples are used to create Jeonggwa and Dasik, offering a refreshing twist to these beloved treats. Representative snacks include Gaksaekjeonggwa, Sinseon Dasik, Jujube Jingjo, and Junju Gangban, showcasing the province’s rich culinary heritage.
Jeju Island, with its distinct culture and cuisine, offers a unique take on Korean snacks. Chicken taffy, pheasant taffy, and pork taffy made from locally sourced meats are beloved delicacies on the island, cherished for their unique flavors and health benefits by the locals.
In the North Korean region, specialties include Mujeonggwa, made from radish in the Hwanghae Province, Sorghum Taffy from the Pyeongan Province, and Taeseok from the Hamgyeong Province. These regional delicacies showcase the diverse culinary traditions found across North Korea.
Popular Hangwa Stores
In Korea, Hangwa is indeed a ubiquitous snack, readily available in markets, supermarkets, and even on the bustling streets of Gangnam. Narrowing down the selection to just three places can be quite a task, but here are my recommendations:
Located in the heart of Seoul, near City Hall, lies the quaint neighborhood of Seocheon. Just a stone’s throw away from this area is the Tongin Traditional Market, a haven for lovers of Korean cuisine. Among the myriad of delectable options stands Dokkaebi Hangwa, a renowned snack shop. Here, you can indulge in homemade, nutritious treats that purportedly retain their softness even in outer space—or so they claim! Each item is crafted with care, boasting 100% handmade quality.
- Address: 13-1 Tongin-dong, Jongno-gu, Seoul
- Phone: 0507-1315-1902
Nestled in the trendy district of Gangnam, Hangwa Walak is not just a treat for the taste buds but also a feast for the eyes. This chic hangwa (traditional Korean sweets) café boasts an aesthetic that delights both the palate and the soul.
Established in 1953 by Mrs. Jo Ja-ho, Howondang stands as a testament to tradition in the bustling neighborhood of Sinsa-dong, Gangnam-gu. This Korean snack shop, steeped in history, offers a taste of grandmother’s love in every bite. Experience the authentic flavors of Korea with Howondang’s signature snacks.
- Address: 608-10 Sinsa-dong, Gangnam-gu, Seoul
- Phone: 02-511-0855
- Website
New Trend in Hangwa
Recently, a growing number of young people from the MZ generation have started using Yakgwa to make or purchase various Yakgwa snacks. For instance, a cafe in Hongdae area named “Often” introduced a menu where you could have two yakgwa sandwiched together with ice cream. Additionally, the practice of baking yakgwa in a waffle maker became popular, leading to an increase in waffle maker sales.
Conclusion
Hangwa, like cuisines from other countries enjoyed globally, carries significant significance and boasts a long history. It is a mainstay of Korean culinary history and comes in a variety of forms, demonstrating Korea’s pride in its customs. Korean Hangwa is a symbol of Korea’s culinary expertise and cultural heritage, much as France is known for its macarons and Italy for its gelato. From its modest origins to its present-day renown, Hangwa has captured people’s hearts and palates. Hangwa represents the spirit of Korean food, whether it is enjoyed as a gourmet treat or revered as a custom. Try this delicacy if you ever get the chance to travel to Korea!
