Yumil-gwa

Etymology

The word yumil-gwa consists of three syllables: yu () meaning "oil", mil () meaning "honey", and gwa () meaning "confection".

History

Yumil-gwa varieties have commonly been used and consumed for jesa (ancestral rites).

During the Goryeo era (918–1392), yumil-gwa were offered during national feasts, rites, ceremonies, and banquets, including two Buddhist festivals, the Lotus Lantern Festival and the Festival of the Eight Vows. In 1274, yumil-gwa varieties were used for pyebaek (formal greeting) in the wedding ceremony of King Chungnyeol and Princess Jeguk of Yuan China. In 1296, yumil-gwa was brought to the wedding ceremony of the Crown Prince Won (later King Chungseon) and Princess Gyeguk of Yuan, China.

Excessive use of yumil-gwa has led to the introduction of several regulations throughout history. In 1117, King Sukjong issued a restriction on the extravagant usage of yumil-gwa. In 1192, it was commanded that yumil-gwa had to be replaced with fruits. In 1353, a total ban was placed on yumil-gwa. During the Joseon era (1392–1897), the use of yumil-gwa was restricted solely for rites, weddings, and toasts to longevity.

Preparation and variations

Dough for yumil-gwa is made by kneading sifted wheat flour with sesame oil, honey, ginger juice, and cheongju (rice wine). Additional ingredients for filling and garnishing may include cinnamon powder, honey, jujube, and pine nuts. Deep-fried yumil-gwa is soaked in honey or jocheong (rice syrup), and dried.

• Chasu-gwa () is a hand-shaped yumil-gwa with five fingers.
• Jungbaekki (중배끼), also called junggye (), jungbakgye (), or junggye-gwa (), are rectangular yumil-gwa that are pan-fried before served.
• Mandu-gwa () is deep-fried sweet dumplings.
• Maejap-gwa (), also called maejak-gwa () or tarae-gwa (), is a ribbon-shaped yumil-gwa.
• Yakgwa (), also called gwajul (), is flower-shaped yumil-gwa made by molding and deep-frying sweet dough.
• Yohwa-gwa () is a yumil-gwa made into the shape of water-pepper flower.

References

References

1. Kwon, Yong-Seok. (2012). "An Exploratory Study on Kwa-Jung-ryu of Head Families". Journal of the Korean Society of Food Culture.
2. 염, 초애. "Yumil-gwa". [[Academy of Korean Studies]].
3. "yumil-gwa". [[Doosan Corporation]].
4. 이, 효지. "Chasu-gwa". [[Academy of Korean Studies]].
5. 황, 혜성. "Jungbaekki". [[Academy of Korean Studies]].
6. 이, 효지. "Yohwa-gwa". [[Academy of Korean Studies]].