정과 · Jeonggwa

Jeonggwa

정과

What exactly is it?

Roots or fruit are slowly candied in a sweet liquid. Lotus-root slices retain their patterned holes, while ginger keeps a pungent note beneath the sugar. The original ingredient determines the texture and aroma.

Main ingredients

Roots or fruit such as lotus root or ginger, with honey, grain syrup or sugar

Ordering and serving

Candied lotus root is much sweeter than the soy-braised side dish. Try small pieces with tea; candied ginger retains a sharp finish.

Origins and changes

The method preserves ingredients by cooking them in sweet syrup. Lotus root, ginger and winter melon are among the traditional choices, with their cut shapes contributing to presentation.

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Jeonggwa

정과

Main ingredients: Roots or fruit such as lotus root or ginger, with honey, grain syrup or sugar
Flavor and character: Roots or fruit are slowly candied in a sweet liquid. Lotus-root slices retain their patterned holes, while ginger keeps a pungent note beneath the sugar. The original ingredient determines the texture and aroma.
How to eat it: Candied lotus root is much sweeter than the soy-braised side dish. Try small pieces with tea; candied ginger retains a sharp finish.

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Hangwa

한과

Main ingredients: Depending on type: rice or wheat flour, honey or grain syrup, seeds, beans, nuts or fruit
Flavor and character: Hangwa is an umbrella term for traditional Korean sweets. Syrup-soaked yakgwa, airy yugwa and molded powder-based dasik differ greatly in ingredients and texture. An assortment is not simply several shapes of the same rice puff.
How to eat it: For a gift, check the ingredients of each variety, especially nuts, wheat and sesame. One assortment can contain several different recipes.

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