| 词条 | Yakgwa |
| 释义 |
| name = Yakgwa | image = KOCIS yakgwa, honey cookies (4646996556).jpg | caption = | alternate_name = Gwajul | country = Korea | region = | national_cuisine = Korean cuisine | creator = | year = | mintime = | maxtime = | type = Yumil-gwa | course = | served = | main_ingredient = Wheat flour, honey, sesame oil | minor_ingredient = | variations = | serving_size = 1 | calories = 67.5 | calories_ref = [1] | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}{{Infobox Korean name | title = Korean name | hangul = {{lang|ko|약과}} | hanja = {{lang|ko-Hant|藥菓}} | rr = yakgwa | mr = yakkwa | koreanipa = {{IPA-ko|jak̚.k͈wa|}} }}{{Korean cuisine}}Yakgwa ({{Korean|hangul=약과|hanja=藥菓|labels=no}}), also called gwajul ({{Korean|hangul=과줄|labels=no}}), is a type of yumil-gwa, which is deep-fried, wheat-based hangwa (Korean confection) made with honey, cheongju (rice wine), sesame oil, and ginger juice.[2] Traditionally, the sweet was offered in a jesa (ancestral rite) and enjoyed on festive days such as chuseok (harvest festival), marriages, or hwangap (sixtieth-birthday) celebrations.[2][3][4] In modern South Korea, it is also served as a dessert and can be bought at traditional markets or supermarkets.[5][6] EtymologyYakgwa ({{lang|ko|약과}}; {{lang|ko-Hant|藥菓}}), consisting of two syllables, yak ({{lang|ko|약}}; {{lang|ko-Hant|藥}}; "medicine") and gwa ({{lang|ko|과}}; {{lang|ko-Hant|菓}}; "confection"), means, "medicinal confection".[7] This name comes from the large amount of honey that is used to prepare it,[8][4] because pre-modern Koreans considered honey to be medicinal and so named many honey-based foods yak ("medicine").[7]"Honey cookie" is a common English translation for this confection's name. HistoryYakgwa is a food with a long history. It was made for Buddhist rites during the Later Silla era (668–935).[12] During the Goryeo era (918–1392), yakgwa was used for pyebaek (a formal greeting) in the wedding ceremony of Goryeo kings and Yuan princesses.[9]Yakgwa was originally made in the shape of birds and animals, but it became flatter for ease of stacking during the Joseon era (1392–1897).[9]In pre-modern Korea, yakgwa was mostly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] Preparation and varietiesThe dough is made by kneading sifted wheat flour with sesame oil, honey, ginger juice, and cheongju (rice wine).[1][4] Yakgwa gets its shape by being pressed into flower-shaped wooden molds called yakgwa-pan ({{lang|ko|약과판}}), or flattened with a mallet and cut into squares.[1][10] Depending on the size, yakgwa is classified into dae-yakgwa (large), jung-yakgwa (medium), and so-yakgwa (small).[6] The ones cut into squares or rectangles are called mo-yakgwa (angular yakgwa).[8] Shaped pieces are then slowly deep-fried at a relatively low temperature, around {{Convert|120-140|C|abbr=on}}.[3] The deep-fried cookies are then soaked in honey, mixed with cinnamon powder, and dried, which gives the yakgwa a sweet taste and a soft, moist texture.[2][4] [3] The treat may also be sprinkled with various topping such as pine nuts or sesame seeds.[2] See also
References1. ^1 2 {{Cite web|url=https://www.hansik.org/kr/board.do?cmd=view&bbs_id=021&menu=PKR2020100&lang=kr&art_id=1625|title=Yakgwa|website=Korean Food Foundation|language=ko|script-title=ko:약과|access-date=19 August 2017}} 2. ^1 2 3 {{Cite book|url=https://books.google.com/books?id=R1bCBwAAQBAJ&pg=PA385|title=The Oxford Companion to Sugar and Sweets|publisher=Oxford University Press|year=2015|isbn=978-0-19-931339-6|editor-last=Goldstein|editor-first=Darra|location=New York|page=385|accessdate=19 August 2017}} 3. ^1 2 {{Cite web|url=https://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000754620|title=Yakgwa|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:약과|access-date=24 May 2015}} 4. ^1 2 3 {{cite book|url=https://books.google.com/books?id=M_eCBAAAQBAJ&pg=PA213|title=Sweet Treats around the World: An Encyclopedia of Food and Culture|last1=Roufs|first1=Timothy G.|last2=Roufs|first2=Kathleen Smyth|publisher=ABC-CLIO|year=2014|isbn=978-1-61069-220-5|page=213|accessdate=24 May 2015}} 5. ^1 {{Cite news|url=https://english.chosun.com/site/data/html_dir/2011/02/03/2011020300107.html|title=Traditional Korean Cookie Delights|last=Yeon|first=Dana|date=3 February 2011|work=The Chosun Ilbo|accessdate=19 August 2017}} 6. ^1 {{Cite news|url=https://korea.stripes.com/news/bite-sweetness-korean-desserts|title=A Bite of Sweetness! Korean Desserts|last=Korea Tourism Organization|date=23 December 2015|work=Stripes Korea|accessdate=19 August 2017|author-link=Korea Tourism Organization}} 7. ^1 {{Cite news|last=Wood|first=Alecia|title="Fairy floss with butterscotch, caramel and vanilla": meet the exciting single-flower honeys of Australia|url=https://www.sbs.com.au/food/article/2016/06/21/fairy-floss-butterscotch-caramel-and-vanilla-meet-exciting-single-flower-honeys|work=SBS|date=29 June 2016|accessdate=19 August 2017}} 8. ^1 {{Cite web|url=https://encykorea.aks.ac.kr/Contents/Index?contents_id=E0035294|title=Yakgwa|last=염|first=초애|website=Encyclopedia of Korean Culture|publisher=Academy of Korean Studies|language=ko|script-title=ko:약과|access-date=19 August 2017}} 9. ^1 {{cite book|last=Yoon|first=Seo-seok|title=Festive Occasions: The Customs in Korea|year=2008|publisher=Ewha Womans University Press|location=Seoul|isbn=9788973007813|page=122-123|url=https://books.google.com/books?id=VSIsb4qmoQcC&pg=PA122|accessdate=19 August 2017}} 10. ^1 {{Cite web|url=http://www.hansik.org/en/board.do?cmd=view&bbs_id=211&menu=PEN3020000&lang=en&art_id=37092|title=Hangwa[Korean Sweets]|website=Korean Food Foundation|access-date=25 May 2017}} 2 : Korean desserts|Hangwa |
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