Yumil-gwa
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Yumil-gwa
''Yumil-gwa'' () is a variety of ''hangwa'', a traditional Korean confection. Different varieties of ''yumil-gwa'' can be made by combining a wheat flour dough with various ingredients such as: honey, cooking oil, cinnamon powder, nuts, ginger juice, jujube, and ''cheongju'' (rice wine). Etymology The word ''yumil-gwa'' consists of three syllables: ''yu'' () meaning "oil", ''mil'' () meaning "honey", and ''gwa'' () meaning "confection". History ''Yumil-gwa'' varieties have commonly been used and consumed for ''jesa'' (ancestral rites). During the Goryeo era (918–1392), ''yumil-gwa'' were offered during national feasts, rites, ceremonies, and banquets, including two Buddhist festivals, the Lotus Lantern Festival and the Festival of the Eight Vows. In 1274, ''yumil-gwa'' varieties were used for ''pyebaek'' (formal greeting) in the wedding ceremony of King Chungnyeol and Princess Jeguk of Yuan China. In 1296, ''yumil-gwa'' was brought to the wedding ceremony of the Cro ...
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Yakgwa
''Yakgwa'' (), also called ''gwajul'' (), is a type of ''yumil-gwa'', which is deep-fried, wheat-based ''hangwa'' (Korean confection) made with honey, ''cheongju'' (rice wine), sesame oil, and ginger juice. Traditionally, the sweet was offered in a ''jesa'' (ancestral rite) and enjoyed on festive days such as ''chuseok'' (harvest festival), marriages, or ''hwangap'' (sixtieth-birthday) celebrations. In modern South Korea, it is also served as a dessert and can be bought at traditional markets or supermarkets. Etymology ''Yakgwa'' (; ), consisting of two syllables, ''yak'' (; ; "medicine") and ''gwa'' (; ; "confection"), means "medicinal confection". This name comes from the large amount of honey that is used to prepare it, because pre-modern Koreans considered honey to be medicinal and so named many honey-based foods ''yak'' ("medicine"). "Honey cookie" is a common English translation for this confection's name. History ''Yakgwa'' is a food with a long history. It was mad ...
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