유과 · Yugwa

Yugwa

유과

What exactly is it?

Cooked and dried sticky-rice dough expands when fried, then receives a sweet coating and puffed grains. The airy interior breaks easily beneath the textured surface. It is much lighter than its size suggests.

Main ingredients

Sticky-rice flour, frying oil, grain syrup or honey and puffed-rice coating

Ordering and serving

Moisture reduces the crispness. Reseal an opened bag and keep it away from heavy items in your luggage.

Origins and changes

Joseon royal records mention yugwa in ceremonial and wedding foods. Its process includes drying and re-expanding the dough; it remains common in holiday gift assortments.

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How do similar dishes compare?

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Yugwa

유과

Main ingredients: Sticky-rice flour, frying oil, grain syrup or honey and puffed-rice coating
Flavor and character: Cooked and dried sticky-rice dough expands when fried, then receives a sweet coating and puffed grains. The airy interior breaks easily beneath the textured surface. It is much lighter than its size suggests.
How to eat it: Moisture reduces the crispness. Reseal an opened bag and keep it away from heavy items in your luggage.

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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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