 | This article's factual accuracy is disputed. (December 2023) |
 Colorful gangjeong | |
| Type | Yugwa |
|---|---|
| Place of origin | Korea |
| Main ingredients | Glutinous rice flour; cheongju (rice wine); cooking oil; honey; beans, nuts, seeds, pollen, or spice powders |
| Korean name | |
| Hangul | |
|---|---|
| Revised Romanization | gangjeong |
| McCune–Reischauer | kangjŏng |
| IPA | [kaŋ.dʑʌŋ] |
Gangjeong (Korean: 강정) is a hangwa (한과, traditional Korean confection) made with 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.
- ^ "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.
- ^ "gangjeong" 강정 [Deep-fried Sweet Rice Puffs]. Doopedia (in Korean). Doosan Corporation. Retrieved 24 April 2017.
- ^ National Institute of Korean Language (2002). An Illustrated Guide to Korean Culture: 233 Traditional Key Words. Seoul: Hakgojae. pp. 112–113. ISBN 9788985846981.
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