Maejap-gwa explained

Maejap-gwa
Alternate Name:	Maejak-gwa, tarae-gwa
Country:	Korea
National Cuisine:	Korean cuisine
Type:	Yumil-gwa
Serving Size:	4
Calories:	150
Calories Ref:	^[1]

Korean name
Hangul:	매잡과
Hanja:	梅雜菓
Rr:	maejap-gwa
Mr:	maejap-kwa
Koreanipa:	pronounced as /ko/
Hangul1:	매작과
Hanja1:	梅雀菓
Rr1:	maejak-gwa
Mr1:	maejak-kwa
Koreanipa1:	pronounced as /ko/
Hangul2:	타래과
Hanja2:	타래菓
Rr2:	tarae-gwa
Mr2:	t'arae-gwa
Koreanipa2:	pronounced as /ko/

Maejap-gwa, also called maejak-gwa or tarae-gwa, is a ribbon-shaped hangwa (traditional Korean confection).^{[2] [3] [4]}

Preparation

Wheat flour is kneaded with ginger juice and water, then rolled into a flat sheet.^[5] The sheet is then cut into small rectangles with three slits in the middle, and the end of each piece is put through the middle slit. The ribbons are then deep-fried, coated in honey or jocheong followed by chopped pine nuts.

See also

• Angel wings
• Khapse
• Yumil-gwa

Notes and References

1. Web site: Maejakgwa. Korean Food Foundation. 22 April 2017. 22 April 2017. https://web.archive.org/web/20170422213522/http://www.hansik.org/en/board.do?cmd=view&bbs_id=054&menu=PEN2020100&lang=en&art_id=3511. dead.
2. Web site: maejap-gwa. Standard Korean Language Dictionary. National Institute of Korean Language. ko. ko:매잡과. 22 April 2017. 23 April 2017. https://web.archive.org/web/20170423062324/http://stdweb2.korean.go.kr/search/View.jsp?idx=427451. dead.
3. Web site: maejak-gwa. Standard Korean Language Dictionary. National Institute of Korean Language. ko. ko:매작과. 22 April 2017. 23 April 2017. https://web.archive.org/web/20170423062447/http://stdweb2.korean.go.kr/search/View.jsp?idx=510534. dead.
4. Web site: tarae-gwa. Standard Korean Language Dictionary. National Institute of Korean Language. ko. ko:타래과. 22 April 2017. 23 April 2017. https://web.archive.org/web/20170423062044/http://stdweb2.korean.go.kr/search/View.jsp?idx=339905. dead.
5. Kwon. Yong-Seok. Kim. Young. Kim. Yang-Suk. Choe. Jeong-Sook. Lee. Jin-Young. 2012. An Exploratory Study on Kwa-Jung-ryu of Head Families. Journal of the Korean Society of Food Culture. ko. 27. 6. 588–597. 10.7318/kjfc/2012.27.6.588. free.