Suksilgwa

Infobox Korean name


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Suksilgwa is a variety of "hangwa", Korean traditional confectionery, made by boiling various fruits, ginger or nuts in water and then reformed into their original fruit-shape or other shapes. The ingredients are sweetened or coated with honey or yeot. "Suksilgwa" literally means "cooked fruits" in Korean to refer to the opposite term of "saenggwa" (생과 fresh fruits). [http://100.empas.com/dicsearch/pentry.html?s=K&i=243714&v=45 엠파스 백과사전 ] ] It has been used for largely special occasions such as "janch" (잔치; feast or banquet), or "jesasang" (제사상, 祭祀床, ceremonial table setting for "jesa", ancestor worship). In order to make the dish, fresh and good quality fruits or nuts are necessary and chestnuts, pine nuts are commonly used. It was consumed in yangban or royal families during the Joseon Dynasty and the cooking process required a lot of elaboration. Suksilgwa is usually served with two or three kinds in one dish. [http://www.foodinkorea.org/eng_food/korfood/korfood8_3.jsp Food in Korea : Korean Food Top10 ] ]

Varieties

Suksilgwa is divided into two types such as "ran" (란 卵), and "cho" (초 炒) by the cooking method. Each of the terms is affixed to the main ingredient. The "ran" type of suksilgwa is made by meshing boiled ingredients and mixing them with honey. The mixture is shaped to its original fruit shape. On the other hand, "cho" type is pan-fried without the meshing process.

*"Yullan" (율란 栗卵), meshed and boiled chestnut mixed with honey
*"Joran" (조란 棗卵), meshed and boiled jujube mixed with honey
*"Gangran" (강란, 생란 薑卵), made by meshing ginger
*"Yulcho" or "bamcho" (율초, 밤초 栗炒), made by pan-fried chestnuts
*"Daechucho" (대추초), made by pan-fried jujube

ee also

* Gwapyeon
* Jeonggwa
* Hangwa

References

External links

* [http://www.asiafood.org/snacks1.cfm General information about Korean desserts]
* [http://www.kgacademy.com/cooking/cooking_06_04.asp Information about "Hangwa"]
* [http://gyodong.co.kr/nayamall/gyodong/menu3.html Information about "Hangwa"]