 Dandeure Hangwa Shop is a confectionary that observes traditional methods with a handmade touch. A chef makes yakgwa (popular cake made of wheat flour, liquor and honey). “Yakgwa” is stamped out of a mold, fried and then dipped in honey. / Korea Times Photos by Shim Hyun-chul |
By Shim Hyun-chul
Staff Reporter
Mixed grain is held together by sweet honey. Bite into the ``hangwa'' and a sweet delight spreads in the mouth as the crunchy sound reaches the ears. Each hangwa tastes different as they are made with different ingredients, but the sweetness and nutty taste are integral to the Korean hangwa.
Hangwa is one of the most favorite gifts on traditional holidays such as Chuseok. It can be found on ritual tables, a spread of fruits and snacks to pay respect to ancestors. Hangwa is also served along with tea to visitors.
"We are extremely busy when holidays such as Chuseok come around. Because hangwa has to be made individually by hand, it takes a lot of time," said Kim Won-sook, president of Dandre Hangwa Shop in Icheon, Gyeonggi Province.
Recently, villages have come out with their own brands of hangwa, easily purchasable on the Internet. Prices range anywhere from 10,000 won to 200,000 won.
Variety of hangwa abound.
``Yumilgwa'' is made from dough that is fried or dipped in honey; ''dasik'' is ground grain mixed with honey or sugar water and ''gwapyeon,'' is boiled fruit solidified into a shape to name just a few.
Hangwa became a necessary part of rituals and marriages. The hangwa culture further developed on the Korean Peninsula after the tea-drinking culture in the Goryeo Kingdom-era, where villages and temples would donate their distinctive hangwa. In the Joseon Kingdom, the hangwa adorned the King's meals as well as the ritual spreads.
shim@koreatimes.co.kr
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