Alternative names | Maejak-gwa, tarae-gwa |
---|---|
Type | Yumil-gwa |
Place of origin | Korea |
Associated cuisine | Korean cuisine |
150 kcal (628 kJ) [1] | |
Korean name | |
Hangul | 매잡과 |
---|---|
Hanja | 梅雜菓 |
Revised Romanization | maejap-gwa |
McCune–Reischauer | maejap-kwa |
IPA | [mɛ.dʑap̚.k͈wa] |
Hangul | 매작과 |
Hanja | 梅雀菓 |
Revised Romanization | maejak-gwa |
McCune–Reischauer | maejak-kwa |
IPA | [mɛ.dʑak̚.k͈wa] |
Hangul | 타래과 |
Hanja | 타래菓 |
Revised Romanization | tarae-gwa |
McCune–Reischauer | t'arae-gwa |
IPA | [tʰa.ɾɛ.ɡwa] |
Maejap-gwa ( Korean: 매잡과; Hanja: 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]
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]