Maejap-gwa
From Infogalactic: the planetary knowledge core
| File:Maejap-gwa.jpg | |
| Alternative names | Maejak-gwa, tarae-gwa |
|---|---|
| Type | Yumil-gwa |
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
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150 kcal (628 kJ)[1] |
 Cookbook: Maejap-gwa  Media: Maejap-gwa |
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| Korean name | |
| Hangul | 매잡과 |
|---|---|
| Hanja | 梅雜菓 |
| Revised Romanization | maejap-gwa |
| McCune–Reischauer | maejap-kwa |
| IPA | [mɛ.dʑap̚.k͈wa] |
| Hangul | 매작과 |
| Hanja | 梅雀菓 |
| Revised Romanization | maejak-gwa |
| McCune–Reischauer | maejak-kwa |
| IPA | [mɛ.dʑak̚.k͈wa] |
| Hangul | 타래과 |
| Hanja | --菓 |
| Revised Romanization | tarae-gwa |
| McCune–Reischauer | t'arae-kwa |
| IPA | [tʰa.ɾɛ.ɡwa] |
Maejap-gwa (Hangul: 매잡과; hanja: 梅雜菓), also called maejak-gwa (Hangul: 매작과; hanja: 梅雀菓) or tarae-gwa (Hangul: 타래과), is a ribbon-shaped hangwa (traditional Korean confection).[2][3][4]
Contents
Preparation
Wheat flour is kneaded with ginger juice and water, then rolled into a flat sheet.[5] The sheet is then cut into small rectangles with three slits in the middle, and the end of each piece is put through the middle slit.[5] The ribbons are then deep-fried, coated in honey or jocheong followed by chopped pine nuts.[5]
Gallery
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Hodu-jeonggwa and maejapgwa.jpg
Walnut jeonggwa (left) and maejap-gwa (right), from an Asiana airlines in-flight meal
See also
References
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