Gwapyeon
| Type | Hangwa |
|---|---|
| Place of origin | Korea |
| Main ingredients | Fruit, starch, sugar |
 Cookbook: Gwapyeon  Media: Gwapyeon | |
| Gwapyeon | |
| Hangul | 과편 |
|---|---|
| Hanja | 果片 |
| Revised Romanization | gwapyeon |
| McCune–Reischauer | kwap'yŏn |
 |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
|---|
.svg.png){kind=small} Korea portal |
Gwapyeon (literally "fruits cake") is a variety of hangwa or Korean traditional confectionery made by boiling fruits, starch, and sugar, until they reach a jellylike consistency. The fruits for the hangwa are Korean cherry, apricot, Chinese quince, and omija (Schisandra chinensis) which have a soft texture, large amounts of natural pectin and a tart-sweet flavor.[1] Apples, Korean pears and peaches are not used because if they are heated, the colors are not suitable for making gwapyeon. Starch, usually mung bean, functions as a gelling agent to solidify the mixed materials.[2]
It was used for special occasions such as janchi (잔치; feast or banquet).[3]
See also
References
- ↑ Food in Korea : Korean Food Top10 Archived May 23, 2008 at the Wayback Machine
- ↑ "¿£½ÎÀ̹ö ¹é°ú°Ë»ö - °úÆí" (in Korean). Encyber.com. 2012-12-11. Retrieved 2012-12-21.
- ↑ "엠파스 백과사전". 100.empas.com. Retrieved 2012-12-21.
External links
Media related to Hangwa at Wikimedia Commons
This article is issued from Wikipedia - version of the Sunday, January 24, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.