Flour mixed with honey and sesame oil, pressed in a yakgwa pan (yakgwa mold), shallow-fried or deep-fried, dipped in grain syrup or honey, and sprinkled with chopped pine nuts. 将面粉与蜂蜜、香油和面,用模子压出不同纹样后油炸,在加有桂皮粉的糖稀或蜂蜜中浸泡一下再撒上松籽粉即可。
Susam Jeonggwa, Candied Fresh Ginseng, Braised Ginseng in Sweet Sauce, 水参蜜饯, 水蔘蜜餞, スサムジョングァ, 生高麗人参の蜜菓子, 수삼정과
Parboiled fresh ginseng preserved in sugared water, honey, or syrup. The bitter taste of ginseng blends so well with sweet honey that even those unfamiliar with ginseng love this snack.
Songhwa Dasik, Pine Pollen Tea Cakes, Pine Flower Powder Tea Confectionery, 松花茶食, ソンファダシク, 松花粉らくがん, 송화다식
Pine pollen powder, which is collected from pine trees in spring, is a highly prized ingredient. To make this precious snack, yellow pine pollen powder is mixed with honey or
Maejakgwa, Fried Twist Cookies, Fried Twist, 梅雀果, 매작과
The term “maejakgwa” comes from the shape of this cookie, which is said to look like a sparrow (雀 in Chinese and pronounced “jak” in Korean) perched on a Japanese
Sanja, Fried Rice Snack Coated with Puffed Rice, Fried Rice Squares, 糯米油蜜果, 饊子, サンジャ, 四角い油菓, 산자
Steamed glutinous rice pounded in a mortar, thinly rolled, cut into squares, dried, and deep-fried, after which it is coated with syrup and covered with puffed rice or sesame seeds.
Doraji Jeonggwa, Candied Balloon Flower Roots, Braised Bellflower Root in Sweet Sauce, 桔梗蜜饯, トラジ・ジョングァ, 桔梗根の蜜菓子, 도라지정과
Boiled and peeled bellflower root simmered in sugar syrup, coated with a honey glaze, and cooled. 将一整根桔梗煮至熟透,去皮后用白糖水慢慢熬煮,最后放入蜂蜜使之变得光泽黏稠,冷却后即可食用。 把整個桔梗煮透並薄好皮,用糖水熬煮,差不多好的時候加點蜂蜜以增色,然後晾涼。 桔梗の根を火が通るまでじっくり茹でる。皮をむいて砂糖のシロップで煮詰める。完全に煮詰まったころ、蜂蜜を入れてテリを出す。
Dasik, Tea Cakes, Tea Confectionery, 茶食, タシク, らくがん, 다식
Powdered rice, chestnuts, or beans combined with honey or syrup and pressed in a patterned wooden mold (dasik pan). It is a colorful and decorative sweet. 将白米、板栗、大豆等谷物碾成粉,加 入蜂蜜或糖稀和面后,用刻上各种文字和图 样的模子压出形形色色美丽的饼干。 用大豆、板栗、米、芝麻等製成穀物粉後,放入蜂蜜和麵,用刻上各種文字和圖樣的模板壓製而成。茶食是味道香脆,色澤優美的傳統茶點。
Gangjeong, Sweet Rice Puffs, 江米块, 米香, カンジョン, おこし, 강정
This is a traditional Korean confectionery that is made by mixing puffed rice, beans, or toasted sesame seeds with a starch syrup. The mixture is rolled flat, allowed to harden,
Gotgam, Dried Whole Persimmon, 柿饼, 柿餅, コッカム, 干し柿, 곶감
Persimmon peeled and hung to dry by tying its stalk to a string. It is a winter delicacy favored for its chewy texture and sweet taste. 柿子去皮后,用绳子绑住柿蒂吊起来晒干而成,口感柔韧,味道甘甜,是韩国冬季最长吃的小吃。 首先將柿子去皮,再將柿子把兒掛到繩子上晾幹。它的特點是口感勁道、味道香甜,是韓國人冬季經常食用的零食之一。 皮をむいた柿のヘタに糸を巻いて干したもの。食感と甘みがあり、韓国で冬によく食べられるおやつ。
Gam Mallaengi, Dried Persimmons, 柿片干, 柿片乾, カンマルレンイ, 干し柿, 감말랭이
Fresh persimmons peeled, cut, and dried. A type of gotgam (dried whole persimmon), gammallaengi makes a tasty snack, as it is more tender, chewier, and sweeter than most types of