Maejap-gwa

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*
Alternative names	Maejak-gwa, tarae-gwa
Type	Yumil-gwa
Place of origin	Korea
Associated cuisine	Korean cuisine
Food energy; (per 4 serving)	150 kcal (628 kJ)
	Media: Maejap-gwa;

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]

Preparation

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]

Gallery

Walnut jeonggwa (left) and maejap-gwa (right), from an Asiana airlines in-flight meal

References

^ "Maejakgwa". Korean Food Foundation. Archived from the original on 22 April 2017. Retrieved 22 April 2017.
^ "maejap-gwa" 매잡과. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 23 April 2017. Retrieved 22 April 2017.
^ "maejak-gwa" 매작과. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 23 April 2017. Retrieved 22 April 2017.
^ "tarae-gwa" 타래과. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 23 April 2017. Retrieved 22 April 2017.
^ ^a ^b ^c 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.

[KFF-1] "Maejakgwa". Korean Food Foundation. Archived from the original on 22 April 2017. Retrieved 22 April 2017.

[SKLD-2] "maejap-gwa" 매잡과. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 23 April 2017. Retrieved 22 April 2017.

[SKLD2-3] "maejak-gwa" 매작과. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 23 April 2017. Retrieved 22 April 2017.

[SKLD3-4] "tarae-gwa" 타래과. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 23 April 2017. Retrieved 22 April 2017.

[Kwon-5] 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.

[1]

Preparation

Gallery

See also

References