Dish

Yugwa

Yugwa is made by mixing glutinous rice flour with water to form a dough, which is then rolled out and cut into thin strips. The strips are then deep-fried until crispy and golden brown. Once fried, the strips are coated in a honey syrup and left to cool and harden. The end result is a sweet and crunchy snack that is perfect for any occasion.

Asian cuisine› East Asian cuisine› Korean cuisine

Dessert

Origins and history

Yugwa has been a popular snack in Korea for centuries, and is often served during the Lunar New Year as a symbol of good luck and prosperity. It is believed that the sweet and crunchy texture of the snack represents the hope for a prosperous and happy new year.

Dietary considerations

Yugwa is not suitable for those with gluten or wheat allergies as it contains glutinous rice flour. It is also high in sugar and calories, so should be consumed in moderation.

Variations

There are many variations of yugwa, including those that are made with different types of flour or sweeteners. Some recipes also call for the addition of nuts or sesame seeds for added texture and flavor.

Presentation and garnishing

To ensure that the yugwa is crispy and not soggy, it is important to fry it in hot oil. The honey syrup should also be heated to the correct temperature to ensure that it coats the strips evenly. Finally, it is important to let the yugwa cool and harden completely before serving to ensure that it is crunchy and not chewy. Yugwa can be garnished with sesame seeds or chopped nuts for added texture and flavor.

Side-dishes

Yugwa is often served on its own as a snack, but can also be paired with other Korean sweets such as yakgwa or hangwa. It is also commonly served with tea or other hot beverages.