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Gangjeong

Not to be confused with Yeot-gangjeong.

Gangjeong (강정) is a hangwa (한과, traditional Korean confection) made with glutinous rice flour. It is a deep-fried "rice puff" with hollow inside, coated with honey followed by nutty beans, nuts, seeds, pollen, or spice powders. Gangjeong is often served during important events such as weddings, ancestral rites, and Korean New Year celebrations. Yugwa was widely distributed after the Goryeo Dynasty due to the influence of Buddhism, and was called "Goryeo dessert" in the Yuan Dynasty of China.

Gangjeong
Colorful gangjeong (sweet rice puffs) with nokcha (green tea)
TypeYugwa
Place of originKorea
Main ingredientsGlutinous rice flour; cheongju (rice wine); cooking oil; honey; beans, nuts, seeds, pollen, or spice powders
Korean name
Hangul
강정
Revised Romanizationgangjeong
McCune–Reischauerkangjǒng

Contents

Glutinous rice is soaked in water for four to five days, then pounded or ground into fine powder. Ten cups of glutinous rice flour is mixed with half cup cheongju (rice wine) and half cup honey, and steamed in siru (steamer) lined with wet bojagi (cloth). Steamed dough is kneaded, rolled into 1 centimetre (0.39 in) thick sheets, cut into 3–4 centimetres (1.2–1.6 in) long and 1.5–2 centimetres (0.59–0.79 in) wide rectangles, and dried in shade. Well-dried gangjeong is first soaked in room-temperature cooking oil, then let rise a little more in warm oil, and deep-fried at a high temperature. When all excess oil is drained, the rice puff is coated with honey followed by nutty grains or powders such as toasted sesame seeds, pine nut powder, soybean powder, pine pollen, angelica leaf powder, and cinnamon powder.

  • Pink gangjeong

  • Black sesame gangjeong

  • White sesame gangjeong

  • Gangjeong of many colors

Hangaone(Hangwa Culture Museum)

  1. "gangjeong" 강정. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved24 April 2017.
  2. "gangjeong" 강정 [Deep-fried Sweet Rice Puffs]. Doopedia (in Korean). Doosan Corporation. Retrieved24 April 2017.
  3. National Institute of Korean Language (2002). An Illustrated Guide to Korean Culture: 233 Traditional Key Words. Seoul: Hakgojae. pp. 112–113. ISBN 9788985846981.
  4. "Hangwa". Korean Food Foundation. Retrieved24 April 2017.
  5. "한과문화박물관 한가원". hangaone.com (in Korean). Retrieved2021-04-25.


Gangjeong
Gangjeong Language Watch Edit 160 160 Redirected from Yugwa Not to be confused with Yeot gangjeong Gangjeong 강정 is a hangwa 한과 traditional Korean confection made with glutinous rice flour It is a deep fried rice puff with hollow inside coated with honey followed by nutty beans nuts seeds pollen or spice powders 1 2 Gangjeong is often served during important events such as weddings ancestral rites and Korean New Year celebrations 3 Yugwa was widely distributed after the Goryeo Dynasty due to the influence of Buddhism and was called Goryeo dessert in the Yuan Dynasty of China GangjeongColorful gangjeong sweet rice puffs with nokcha green tea TypeYugwaPlace of originKoreaMain ingredientsGlutinous rice flour cheongju rice wine cooking oil honey beans nuts seeds pollen or spice powdersCookbook GangjeongKorean nameHangul강정Revised RomanizationgangjeongMcCune ReischauerkangjǒngIPA kaŋ dʑʌŋ Contents 1 Preparation 2 See also 3 Place 4 ReferencesPreparation EditGlutinous rice is soaked in water for four to five days then pounded or ground into fine powder 2 Ten cups of glutinous rice flour is mixed with half cup cheongju rice wine and half cup honey and steamed in siru steamer lined with wet bojagi cloth 2 Steamed dough is kneaded rolled into 1 centimetre 0 39 in thick sheets cut into 3 4 centimetres 1 2 1 6 in long and 1 5 2 centimetres 0 59 0 79 in wide rectangles and dried in shade 2 4 Well dried gangjeong is first soaked in room temperature cooking oil then let rise a little more in warm oil and deep fried at a high temperature 2 When all excess oil is drained the rice puff is coated with honey followed by nutty grains or powders such as toasted sesame seeds pine nut powder soybean powder pine pollen angelica leaf powder and cinnamon powder 1 2 Pink gangjeong Black sesame gangjeong White sesame gangjeong Gangjeong of many colorsSee also EditYugwa YeotgangjeongPlace EditHangaone 5 Hangwa Culture Museum References Edit a b gangjeong 강정 Standard Korean Language Dictionary in Korean National Institute of Korean Language Retrieved 24 April 2017 a b c d e f gangjeong 강정 Deep fried Sweet Rice Puffs Doopedia in Korean Doosan Corporation Retrieved 24 April 2017 National Institute of Korean Language 2002 An Illustrated Guide to Korean Culture 233 Traditional Key Words Seoul Hakgojae pp 112 113 ISBN 9788985846981 Hangwa Korean Food Foundation Retrieved 24 April 2017 한과문화박물관 한가원 hangaone com in Korean Retrieved 2021 04 25 This Korean dessert related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Gangjeong amp oldid 1034114034, wikipedia, wiki, book,

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