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Hodu-gwaja (호두과자; "walnut cookie"), commonly translated as walnut cookies, walnut cakes, and walnut pastries, [1] [2] is a type of cookie originated from Cheonan, South Korea. [3] It is also known by the name hodo-gwaja ( 호도과자 ; which is not the Standard Korean spelling but the name used by Hakhwa walnut cookies , the company ...
Yeot is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called a sot. Hangwa is a general term for Korean traditional confectionery. Common ingredients in hangwa are grain flour, honey, yeot, sugar, fruit or edible root ...
Traditional Korean breakfast consisted of rice, kimchi and soup. [2] But modernisation of Korean cuisine as a result of Western influence has meant toast and cereals have had an increasing presence in the Korean diet. [12] One feature of this is the invention of "honey butter toast".
Gyeongdan (Korean: 경단) or Korean rice ball cake is a type of tteok (rice cake) made of glutinous rice or other glutinous cereal flours. [1] When the cereal other than rice is used, its name is usually specified, making compound nouns such as susugyeongdan ( 수수경단 , " sorghum ball cake"). [ 2 ]
Tteokrice cakes. Danja [15]. Daechu danja, made with jujube; Ssukgullae danja, made with Artemisia princeps var. orientalis; Bam danja, made with chestnut; Yuja danja, made with yuzu
Hwajeon (화전) – small sweet pancakes made of glutinous rice flour and flower petals of Korean azalea, chrysanthemum, or rose; Bukkumi (부꾸미), pan-fried sweet tteok with various fillings in a crescent shape [3] Juak (주악), made of glutinous rice flour and stuffed with fillings such as mushrooms, jujubes, and chestnuts, and pan-fried.
Hotteok filled with a variety of seeds. The types of hotteok have been changing continuously although many favour the traditional cinnamon and peanut filling. Many variations have developed since the early 21st century, such as green tea hotteok, [7] pink bokbunja hotteok, corn hotteok, pizza hotteok and more. [6]
Aside from the usual lotus and red bean paste, non-Chinese and indigenous ingredients have also been used for variety, such as ube-flavored butsi. [7] Unlike jian dui , Filipino buchi and derivates (like mache , masi , moche , and palitaw ) can also be boiled or steamed, in addition to being deep fried.