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Korean Desserts & Drinks

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Melody Yan

on 27 February 2013

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Transcript of Korean Desserts & Drinks

All Korean confectioneries are known as hangwa. ( )
Hangwa contains grain flour, fruits, sugar, honey, and edible roots.
Hangwa have many varieties.
Fried confectioneries are called yumilgwa or yugwa. ( )
There is also suksilgwa ( ) which is boiling fruits with nuts and reforming it into the original fruit shape.
Other hangwas are jeongwa, yeot, dasik, and gwapyeon, etc. 1. Introduction to Korean Desserts
2. Korean Rice Cakes
- Steamed tteok
- Pounded tteok
- Shaped tteok
- Pan-fried tteok
3. How to make Gyung Dan
4. Korean Confectionery
5. Yumilgwa
6. Suksilgwa
7. Introduction to Korean Drinks
8. Korean Tea
9. How to make Yujacha (Citron Tea)
10. Hwachae
11. Fruit Hwachae
12. Flower Hwachae
13. Alcoholic drinks
14. The Six Types of Alcoholic Drinks Ivy Xu
Melody Yan
Block 6
Korean 2 Korean Desserts and Drinks Rice Cakes Korean Tea Korean Desserts Rice cakes in Korean is pronounced tteok.
Rice cakes are made of glutinous rice flour, but some can be made using regular rice flour.
Tteok is categorized into four different groups: steamed tteok, pounded tteok, boiled tteok and pan-fried tteok.
There are many varieties of rice cakes.
Since there are so many rice cakes, some are only eaten during a special occasion. Korean Confectionery Ingredients:
2 cups of sweet rice flour (Mochiko powder)
3/4 cup of boiling water (or 1 cup)
salt, sugar, brown sugar
1 cups of red beans
1 tsp of cinnamon powder
black sesame seeds powder
mugwort powder
toasted yellow soy bean powder, and 1 or 2 cups of flour Step 1: Make red bean paste 1. In a pot, place 1 cup of washed red beans and 4 cups of water and heat it over high heat for 10 minutes. 2. Lower the heat to low medium and simmer for 50 minutes. 3. Check if the beans are cooked fully. Remove extra water from the beans and crush them with a wooden spoon. 4. Add 1 cup of brown sugar, 1 ts of salt, 1 ts of cinnamon powder into the red bean paste and set it aside. Step 2: Prepare 3 bowls where 3 different kinds of powder will be placed for the rice cake balls 1. Black sesame seeds: Rinse and drain ½ cup of black sesame seeds in running water using a strainer. Heat a pan over medium heat and pour in the sesame seeds. Cook the sesame seeds by stirring with a wooden spoon. The sesame seeds will pop, then lower the heat and keep stirring until they are crispy. (5- 10 minutes) When the sesame seeds cool down, grind them with a coffee grinder. Transfer the sesame seeds powder to a bowl and add 2 tbs … Korean Drinks Yumilgwa Yumilgwas are deep-fried confectioneries made up of grain flour and honey.
They are separated into two groups: Yakgwa and Gangjeong.
Yakgwa is sweet and is made with sesame oil, wheat flour, and honey.
Yakgwa is usually refer to as a medicinal confectionery.
Gangjeong is made with glutinous rice, honey, and malt. Other ingredients can be added as well like sesame seeds or raisins.
Gangjeong is often served during weddings, lunar new year, or ancestral rites. Hwachae Hwachae is the Korean name for punches made with fruits and edible flower petals soaked in honey juices.
Hwachae can be made with just fruits or both flowers and fruits. Some are even made with rice cakes and grain. Omijacha Boricha Insam Cha Sujeonggwa Cha Gukhwa Cha Milgam Hwachae ( ) Baesuk Hwachae ( ) Bae Hwachae ( ) How to Make Gyung Dan There are non-alcoholic beverages and alcoholic beverages.
Korean non-alcoholic beverages are known as eumcheong or eumcheongnyu.
Korea is not a tea-drinking nation. Korea's pure water, led them to discover beverages such as wine, ginseng and ginger drinks.
Popular alcoholic drinks include beer, soju, and makkoli
Non-alcoholic drinks would include tea, fruit punch, sikhye, and many more. Korean desserts have two terms to describe it. Hangwa refers to sweets whereas husik refers to food eaten after a meal.
Korean desserts such as rice cakes and hangwa are often eaten during special occasions like birthdays and holidays.
Sugar was not a common ingredient in Korea, so their desserts usually consist of fruits, punch and other lightly sweeten foods. TABLE OF CONTENTS How to make Yujacha (Citron Tea) 4 each citrons* (available in many Asian markets)

1 1/2 cups sugar

1/2 cup honey

*May substitute with any citrus fruits
(4 oranges, 5 lemons or limes, 2 small grapefruit, etc) 1. Wash the fruit well in cold water.

2. Peel then remove and discard any white remaining on the fruit.

3. Cut peel into thin strips.

4. Segment the fruit.

5. Place fruit and peel in a bowl in layers, covering each layer generously with sugar.

6. Cover and let stand at room temperature for two to four hours (sugar should be dissolved or be transparent).

7. Place in a jar in layers, drizzling honey over each layer, and close tightly. Refrigerate for one week.

Usage:

Add 1 tablespoon of the syrup like mix to one cup of boiling water. Procedure: Fruit Hwachae Ingredients: Steamed tteok Pounded tteok Korean tea is the infusion of plants and herbs. Fruits and roots can also be used in Korean tea.
There are many types of tea.
Tea made of roots are Insam Cha, Danggwi Cha and Saenggang Cha.
Examples of tea made from fruits are sujeonggwa, yujacha, and gugijacha
Other popular tea people drink are boricha, hong cha, oksusu and sungnyung. Pan-fried tteok Suksilgwa Suksilgwas are categorized by how they are made.
They are often served during banquets and ancestral worship. -ran Joran -cho Yulcho Yullan Daechucho Alcoholic Drinks Most alcoholic drinks in Korea are mainly made with rice since it is Korea main crop.
There are six types of alcoholic beverages: yakju, distilled liquor (soju), takju (makgeolli), fruit wines, flower wines and medicinal wines. Flower Hwachae Jindallae Hwachae Colored Hwachae Omija Hwachae Alcoholic Beverages Siru Injeolmi Garaetteok Jeolpyeon Shaped tteok
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