Yeot-gangjeong

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Not to be confused with gangjeong.
Yeot-gangjeong
Ttangkong-yeotgangjeong (peanut yeotgangjeong).jpg
Ttangkong-yeot-gangjeong (peanut candy bar)
TypeHangwa
Candy bar
Place of originKorea
Associated national cuisineKorean cuisine
Main ingredientsToasted seeds, nuts, beans, or puffed grains; mullyeot (rice syrup)
Korean name
Hangul
엿강정
Revised Romanizationyeot-gangjeong
McCune–Reischaueryǒt-kangjǒng
IPA[jʌt̚.k͈aŋ.dʑʌŋ]
KOCIS Korean meal table (4553953910).jpg
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Yeot-gangjeong (엿강정) is a candy bar-like variety of hangwa (traditional Korean confection) consisting of toasted seeds, nuts, beans, or puffed grains mixed with mullyeot (rice syrup).[1][2][3] In general households, they usually make and eat yeot-gangjeong during Korean holidays and Jesa. Or, it is made and sold as a winter snack and is usually eaten during holidays and feasts.

Preparation[]

Use pine nuts as they are, split peanuts in two, stir-fry sesame seeds, and perilla seeds, beans, and fry rice paste. Mix the ingredients prepared by melting sugar into honey and pour bean powder or oil on a large wooden or metal plate, spread it quickly when it is hot, and cut the wheat into the right thickness with the next knife.

Pine nut, sesame, walnut, and peanut yeot-gangjeong are made of diamond-shaped or corrugated patterns, and rice paste yeot-gangjeong are recommended to be rounded to the size of a tennis ball.[4]

Gallery[]

  • Cutting yeot-gangjeong

  • Black sesame yeot-gangjeong

  • Black soybean yeot-gangjeong

  • Peanut, puffed rice, and raisin yeot-gangjeong

  • Puffed rice yeot-gangjeong

  • Puffed rice and raisin yeot-gangjeong

  • Sesame yeot-gangjeong

  • Walnut yeot-gangjeong

See also[]

References[]

  1. ^ "Yeot-gangjeong" 엿강정. Doopedia (in Korean). Doosan Corporation. Retrieved 7 December 2009.
  2. ^ Chun, Hui-jung (2004). Yoon, Ho-mi (ed.). Korean Food Guide 800. Seoul: The Korea Foundation. p. 170. ISBN 89-89782-10-4. Retrieved 18 August 2017 – via issuu.
  3. ^ Kwon, Yong-Seok; Kim, Young; Kim, Yang-Suk; Choe, Jeong-Sook; Lee, Jin-Young (2012). "An Exploratory Study on Kwa-Jung-ryu of Head Families". Journal of the Korean Society of Food Culture (in Korean). 27 (6): 588–597. doi:10.7318/kjfc/2012.27.6.588. Retrieved 18 August 2017.
  4. ^ "엿강정 - 한국민족문화대백과사전". Encyclopedia of Korea Culture. Retrieved 2021-04-17.
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