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Yumil-gwa (Korean: 유밀과; Hanja: 油蜜菓) 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).
Eventually, the yakgwa was stylized to take its current shape, round with a rippled edge. [13] In pre-modern Korea, yakgwa was mostly enjoyed by the upper classes, as wheat was a rare and cherished ingredient, and honey was also regarded highly. [5] Today yakgwa is common to serve with tea, but can also be gifts for special occasions.
During the Silla period (57 BC – 935 AD), chalbap (찰밥, a bowl of cooked glutinous rice) yakgwa (약과, a fried dessert) and yumilgwa (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of hangwa, Korean traditional confectionery.
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Mandu-gwa (Korean: 만두과; Hanja: 饅頭菓) is a Korean sweet dumpling filled with sweetened ingredients and coated with jocheong (rice syrup). It is a type of yumil-gwa, a deep-fried hangwa (Korean confection) made with wheat flour. [1] Mandu means "dumplings" and gwa means "confection".
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This is a list of Korean desserts. Korean cuisine known today has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in southern Manchuria and the Korean peninsula, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends ...
Variations of the dessert include creme caramel or flan and creme brulee. Dalgona: South Korea: A caramelized lollipop from the 1960s, popularized in the Squid Game. Doce de leite: Latin America: A confection made by slowly heating sugar and milk over several hours to create a substance that derives its taste from the Maillard reaction. Dragon ...