Maejap-gwa
Alternative namesMaejak-gwa, tarae-gwa
TypeYumil-gwa
Place of originKorea
Associated cuisineKorean cuisine
Food energy
(per 4 serving)
150 kcal (628 kJ)[1]
Korean name
Hangul
매잡과
Hanja
梅雜菓
Revised Romanizationmaejap-gwa
McCune–Reischauermaejap-kwa
IPA[mɛ.dʑap̚.k͈wa]
Hangul
매작과
Hanja
梅雀菓
Revised Romanizationmaejak-gwa
McCune–Reischauermaejak-kwa
IPA[mɛ.dʑak̚.k͈wa]
Hangul
타래과
Hanja
--菓
Revised Romanizationtarae-gwa
McCune–Reischauert'arae-kwa
IPA[tʰa.ɾɛ.ɡwa]

Maejap-gwa (매잡과; 梅雜菓), also called maejak-gwa (매작과; 梅雀菓) or tarae-gwa (타래과), is a ribbon-shaped hangwa (traditional Korean confection).[2][3][4]

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]

See also

References

  1. ↑ "Maejakgwa". Korean Food Foundation. Retrieved 22 April 2017.
  2. ↑ "maejap-gwa" 매잡과. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 23 April 2017. Retrieved 22 April 2017.
  3. ↑ "maejak-gwa" 매작과. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 23 April 2017. Retrieved 22 April 2017.
  4. ↑ "tarae-gwa" 타래과. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 23 April 2017. Retrieved 22 April 2017.
  5. 1 2 3 Kwon, Yong-Seok; Kim, Young; Kim, Yang-Suk; Choe, Jeong-Sook; Lee, Jin-Young (2012). "An Exploratory Study on Kwa-Jung-ryu of Head Families". Journal of the Korean Society of Food Culture (in Korean). 27 (6): 588–597. doi:10.7318/kjfc/2012.27.6.588.
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