Suksilgwa

	Suksilgwa ''Suksil-gwa'' (), literally "cooked fruit", is a category of ''hangwa'' (Korean confection) consisting of cooked fruit, roots, or seeds sweetened with honey. Common ingredients include chestnut, jujube, and ginger. ''Suksil-gwa'' is similar to—and sometimes classified as—''jeonggwa'', but has unique characteristics that differentiate it from the ''jeonggwa'' category. It has been mainly used for special occasions such as ''janchi'' (banquet), or ''jesa'' (ancestral rite). During the Joseon era (1392–1897), it was consumed by ''yangban'' (scholar-officials) and in royal court cuisine, due to the requirement for good quality fruit and an elaborate cooking process. ''Suksil-gwa'' is usually served with two or three kinds in one dish. Varieties ''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. The ''ran''-type involves meshing of the cooked ingredient, mixing them with honey, and shapi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Jeonggwa ''Jeonggwa'' () is a crispy, chewy ''hangwa'' (traditional Korean confection) with vivid colors and a translucent look. It can be made by boiling sliced fruits, roots, or seeds in honey, ''mullyeot'' (rice syrup), or sugar water, then drying the slices, and optionally shaping them into flowers or other decorative forms. The candied fruits, roots, or seeds may have the similar texture to jam, marmalade, or jelly. Types Common ingredients include yuja, quinces, apricots, lotus roots, radishes, carrots, ginseng, balloon flower roots, gingers, burdock roots, bamboo shoots, and winter melons. If water is boiled first with honey (and often with spices such as cinnamon and ginger) and dried fruit is added later, it is called '' sujeonggwa'' (; "water ''jeonggwa''") and served cold as a beverage. Miljeonggwa * ''Aengdu-jeonggwa'' () – candied Korean cherry * ''Boksunga-jeonggwa'' () – candied peach * ''Cheongmae-jeonggwa'' () – candied green Korean plum * ''Cheonmundong-j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Jeonggwa ''Jeonggwa'' () is a crispy, chewy ''hangwa'' (traditional Korean confection) with vivid colors and a translucent look. It can be made by boiling sliced fruits, roots, or seeds in honey, ''mullyeot'' (rice syrup), or sugar water, then drying the slices, and optionally shaping them into flowers or other decorative forms. The candied fruits, roots, or seeds may have the similar texture to jam, marmalade, or jelly. Types Common ingredients include yuja, quinces, apricots, lotus roots, radishes, carrots, ginseng, balloon flower roots, gingers, burdock roots, bamboo shoots, and winter melons. If water is boiled first with honey (and often with spices such as cinnamon and ginger) and dried fruit is added later, it is called '' sujeonggwa'' (; "water ''jeonggwa''") and served cold as a beverage. Miljeonggwa * ''Aengdu-jeonggwa'' () – candied Korean cherry * ''Boksunga-jeonggwa'' () – candied peach * ''Cheongmae-jeonggwa'' () – candied green Korean plum * ''Cheonmundong-j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Korean Cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; ''banchan'') that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), soy sauce, salt, garlic, ginger, ''gochugaru'' (pepper flakes), '' gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]