Gangjeong

Source: Wikipedia, the free encyclopedia.
Not to be confused with Yeot-gangjeong.
Gangjeong
cheongju (rice wine); cooking oil; honey
; beans, nuts, seeds, pollen, or spice powders
Korean name
Hangul
Revised Romanizationgangjeong
McCune–Reischauerkangjŏng
IPA[kaŋ.dʑʌŋ]

Gangjeong (

glutinous rice flour. It is a deep-fried "rice puff" with hollow inside, coated with honey followed by nutty beans, nuts, seeds, pollen, or spice powders.[1][2] Gangjeong is often served during important events such as weddings, ancestral rites, and Korean New Year celebrations.[3]
Yugwa was widely distributed after the Goryeo Dynasty due to the influence of Buddhism, and was called "Goryeo dessert" in the Yuan Dynasty of China.

Preparation

pine pollen, Angelica leaf powder, and cinnamon powder.[1][2]

  • Pink gangjeong
    Pink gangjeong
  • Black sesame gangjeong
    Black sesame gangjeong
  • White sesame gangjeong
    White sesame gangjeong
  • Gangjeong of many colors
    Gangjeong of many colors

History

Its origin goes back to the time of the Han Dynasty. At that time, there was a food called hangu (寒具), a kind of snack that was eaten as an appetizer before breakfast in the Han Dynasty. It is a food that is mixed with glutinous rice flour, kneaded, and then fried into certain shapes, and dipped in honey or starch syrup. There is a theory that Gangjeong was widely spread under the name "Yumilgwa" during the Goryeo Dynasty. However, during the Three Kingdoms Period, there is also a description of an object presumed to be Gangjeong because it is called "gwa (餜)" in Gaya. Gangjeong in Korea comes in the form of 'pre-seasoned' rather than 'dipping the seasoning' like in Hangu.Gangjeong itself has a variety of ingredients, so it is called black sesame gangjeong, sesame gangjeong, cinnamon gangjeong, and pine nut gangjeong depending on the ingredients used as a kind of junk. In today's world, it belongs to snacks and is handled in practice, but Gangjeong has long been ruled as the exclusive property of the yangban class because the process of making it takes a long time, it is complicated, and the ingredients are as enormous as the old era standard. Ordinary people watch Gangjeong only when the yangban is generous and gives it away, or when the village slope makes a feast. Gangjeong was also exclusive to those above the yangban class because this is rarely the case. In addition, most of the above-mentioned generous yangban were often distributed to servants and slaves under them, and except when working under the yangban, it was less common for commoners to watch Gangjeong than for slaves who met their owners well, who could be obtained during holidays or rituals. [6]

See also

  • Yugwa
  • Yeotgangjeong

Hangaone[7](Hangwa Culture Museum)

References

  1. ^ a b "gangjeong" 강정. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 25 April 2017. Retrieved 24 April 2017.
  2. ^
    Doopedia (in Korean). Doosan Corporation
    . Retrieved 24 April 2017.
  3. ISBN 9788985846981
    .
  4. Korean Food Foundation. Archived from the original
    on 19 August 2017. Retrieved 24 April 2017.
  5. ^ Yoon, Seoseok. "Gangjeong". Encyclopedia of Korean culture. Cultural Heritage Administration.
  6. ^ Yoon, Seoseok (2000). 『한국음식역사(韓國飮食歷史)와 조리(調理)(kor) (in Korean). 수학사(kor). pp. 456p.
  7. ^ "한과문화박물관 한가원". hangaone.com (in Korean). Retrieved 2021-04-25.
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