Dish

Jeonggwa

Jeonggwa is made by boiling fruit or vegetables in a sugar syrup until they become candied. The most popular fruits and vegetables used for jeonggwa are persimmons, ginger, and lotus root. Jeonggwa is a vegan dish and can be made gluten-free by using gluten-free soy sauce.

Asian cuisine› East Asian cuisine› Korean cuisine

Snack

Origins and history

Jeonggwa has been a popular dish in Korea for centuries. It was originally created as a way to preserve fruits and vegetables for the winter months.

Dietary considerations

Vegan, gluten-free (if made with gluten-free soy sauce)

Variations

There are many variations of jeonggwa, including adding different spices such as cinnamon or cloves. Some people also add nuts or seeds for extra crunch.

Presentation and garnishing

Jeonggwa is traditionally served on a plate or in a bowl. It is garnished with chopped nuts or seeds. Some people also add a sprinkle of cinnamon on top for extra flavor.

Tips & Tricks

To make the jeonggwa extra crunchy, let it dry overnight before serving. Be sure to use fresh and ripe fruits and vegetables for the best flavor.

Side-dishes

Jeonggwa can be served as a dessert or snack. It is often accompanied by a hot cup of tea. Some popular side dishes include rice cakes and sweet rice porridge.