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Type | Hangwa |
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Place of origin | Korea |
Associated cuisine | Korean cuisine |
Main ingredients | Chestnuts, jujube, ginger |
Ingredients generally used | Honey, cinnamon powder, pine nuts |
Korean name | |
Hangul | 숙실과 |
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Hanja | 熟實果 |
Revised Romanization | suksil-gwa |
McCune–Reischauer | suksil-gwa |
IPA | [suk̚.ɕ͈il.ɡwa] |
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This article is part of a series on |
Korean cuisine 한국 요리 조선 료리 |
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Suksil-gwa ( Korean: 숙실과; Hanja: 熟實果), literally "cooked fruit", is a category of hangwa (Korean confection) consisting of cooked fruit, roots, or seeds sweetened with honey. [1] [2] Common ingredients include chestnut, jujube, and ginger. [3] Suksil-gwa is similar to—and sometimes classified as— jeonggwa, but has unique characteristics that differentiate it from the jeonggwa category. [2]
It has been mainly used for special occasions such as janchi (banquet), or jesa (ancestral rite). [3] During the Joseon era (1392–1897), it was consumed by yangban (scholar-officials) and in royal court cuisine, due to the requirement for good quality fruit and an elaborate cooking process. [4] Suksil-gwa is usually served with two or three kinds in one dish. [3] [4]
Suksil-gwa can be divided into ran-type and cho-type by the cooking method. Each of the terms is affixed to the main ingredient. [2] The ran-type involves meshing of the cooked ingredient, mixing them with honey, and shaping the mixture into the shape of the fruit. The cho-type are made without the meshing process. [2]
![]() | |
Type | Hangwa |
---|---|
Place of origin | Korea |
Associated cuisine | Korean cuisine |
Main ingredients | Chestnuts, jujube, ginger |
Ingredients generally used | Honey, cinnamon powder, pine nuts |
Korean name | |
Hangul | 숙실과 |
---|---|
Hanja | 熟實果 |
Revised Romanization | suksil-gwa |
McCune–Reischauer | suksil-gwa |
IPA | [suk̚.ɕ͈il.ɡwa] |
![]() |
This article is part of a series on |
Korean cuisine 한국 요리 조선 료리 |
---|
Suksil-gwa ( Korean: 숙실과; Hanja: 熟實果), literally "cooked fruit", is a category of hangwa (Korean confection) consisting of cooked fruit, roots, or seeds sweetened with honey. [1] [2] Common ingredients include chestnut, jujube, and ginger. [3] Suksil-gwa is similar to—and sometimes classified as— jeonggwa, but has unique characteristics that differentiate it from the jeonggwa category. [2]
It has been mainly used for special occasions such as janchi (banquet), or jesa (ancestral rite). [3] During the Joseon era (1392–1897), it was consumed by yangban (scholar-officials) and in royal court cuisine, due to the requirement for good quality fruit and an elaborate cooking process. [4] Suksil-gwa is usually served with two or three kinds in one dish. [3] [4]
Suksil-gwa can be divided into ran-type and cho-type by the cooking method. Each of the terms is affixed to the main ingredient. [2] The ran-type involves meshing of the cooked ingredient, mixing them with honey, and shaping the mixture into the shape of the fruit. The cho-type are made without the meshing process. [2]