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词条 Suksil-gwa
释义

  1. Varieties

  2. See also

  3. References

{{Infobox food
| name = Suksil-gwa
| image =
| caption =
| alternate_name =
| country = Korea
| region =
| national_cuisine = Korean cuisine
| creator =
| year =
| mintime =
| maxtime =
| type = Hangwa
| course =
| served =
| main_ingredient = Chestnuts, jujube, ginger
| minor_ingredient = Honey, cinnamon powder, pine nuts
| variations =
| serving_size =
| calories =
| protein =
| fat =
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| glycemic_index =
| similar_dish =
| other =
}}{{Infobox Korean name
| title = Korean name
| hangul = {{lang|ko|숙실과}}
| hanja = {{lang|ko-Hant|熟實果}}
| rr = suksil-gwa
| mr = suksil-kwa
| koreanipa = {{IPA-ko|suk̚.ɕ͈il.ɡwa|}}
}}{{Korean cuisine}}Suksil-gwa ({{Korean|hangul=숙실과|hanja=熟實果|labels=no}}), literally "cooked fruit", is a category of hangwa (Korean confection) consisting of cooked fruit, roots, or seeds sweetened with honey.[1][2] Common ingredients include chestnut, jujube, and ginger.[3] Suksil-gwa is similar to—and sometimes classified as—jeonggwa, but has unique characteristics that differentiate it from the jeonggwa category.[2]

It has been mainly used for special occasions such as janchi (banquet), or jesa (ancestral rite).[3] During the Joseon era (1392–1897), it was consumed by yangban (scholar-officials) and in royal court cuisine, due to the requirement for good quality fruit and an elaborate cooking process.[4] Suksil-gwa is usually served with two or three kinds in one dish.[3][4]

Varieties

Suksil-gwa can be divided into ran-type and cho-type by the cooking method. Each of the terms is affixed to the main ingredient.[2] The ran-type involves meshing of the cooked ingredient, mixing them with honey, and shaping the mixture into the shape of the fruit. The cho-type are made without the meshing process.[2]
  • Yullan ({{lang|ko|율란}}; {{lang|ko-Hant|栗卵}}) – made by mashing and sieving boiled and peeled chestnuts, mixing the sieved chestnut with cinnamon powder and honey into a dough, then shaping the dough into chestnut-shaped confection and garnishing it with pine nut powder.[3][5]
  • Joran ({{lang|ko|조란}}; {{lang|ko-Hant|棗卵}}) – made by mashing and sieving boiled and deseeded jujube, mixing the sieved jujube with cinnamon powder and honey into a dough, then shaping the dough into jujube-shaped confection and optionally garnishing it with pine nut powder.[3] Sometimes, joran can be filled with the mixture of chestnut powder and honey.[6]
  • Saengnan ({{lang|ko|생란}}; {{lang|ko-Hant|生卵}}) – also referred to as gangnan ({{lang|ko|강란}}; {{lang|ko-Hant|薑卵}}) or saenggang-ran ({{lang|ko|생강란}}; {{lang|ko-Hant|生薑卵}}), made by boiling peeled and finely minced ginger in a lot of water to reduce the heat, sieving it, simmering it in honey, cooling it, and shaping it into ginger-shaped confection and garnishing it with pine nut powder.[3][7]
  • Bamcho ({{lang|ko|밤초}}) – also referred to as yulcho ({{lang|ko|율초}}; {{lang|ko-Hant|栗炒}}), made by simmering peeled chestnuts in water, with honey of the same weight as chestnuts added.[3] When the honey penetrates the chestnuts, cinnamon powder is added and the confection is drained and coated with pine nut powder.[3] Both dried and fresh chestnuts can be used to make bamcho.[8]
  • Daechu-cho ({{lang|ko|대추초}}) – made by deseeding jujube, steaming it for a short time and stuffing it with around two pine nuts, simmering the stuffed jujube with honey and cinnamon powder, and coating it with pine nut powder.[3] When served, daechu-cho is garnished with a toasted pine nut on the stalk end of the jujube.[9]

See also

  • Gwapyeon
  • Jeonggwa

References

1. ^{{cite journal|last2=Kim|first2=Young|last3=Kim|first3=Yang-suk|last4=Choe|first4=Jeong-sook|last5=Lee|first5=Jin-young|date=2012|title=An Exploratory Study on Kwa-Jung-ryu of Head Families|url=http://ocean.kisti.re.kr/downfile/volume/ksfc/SSMHB4/2012/v27n6/SSMHB4_2012_v27n6_588.pdf|journal=Journal of the Korean Society of Food Culture|language=ko|volume=27|issue=6|pages=588-597|doi=10.7318/kjfc/2012.27.6.588|last1=Kwon|first1=Yong-seok|accessdate=26 July 2017}}
2. ^1 2 3 {{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000848813|title=Suksil-gwa|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:숙실과|access-date=26 July 2017}}
3. ^1 2 3 4 5 6 7 8 {{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0031815|title=Suksil-gwa|last=염|first=초애|website=Encyclopedia of Korean Culture|publisher=Academy of Korean Studies|language=ko|script-title=ko:숙실과|access-date=26 July 2017}}
4. ^1 {{cite web|url=http://www.foodinkorea.org/eng_food/korfood/korfood8_3.jsp|title=Kinds of Hangwa: Suksilgwa (Boiled down Fruit Cake)|website=Food in Korea|publisher=Korea Agro-Fisheries Trade Corporation|accessdate=26 July 2017}}
5. ^{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=513058|title=Yullan|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:율란|access-date=26 June 2017}}
6. ^{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=302361|title=Joran|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:조란|access-date=26 June 2017}}
7. ^{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=179670|title=Saengnan|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:생란|access-date=26 June 2017}}
8. ^{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=134558|title=Bamcho|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:밤초|access-date=26 June 2017}}
9. ^{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=414189|title=Daechu-cho|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:대추초|access-date=26 June 2017}}
{{Korea-dessert-stub}}

1 : Hangwa
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