קינוחים פופולריים - Korea Tourism Organization
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Tteok (Rice cake)
Tteok, made by steaming, frying, or boiling rice powder or other grain powder after it has been sprinkled with water, is traditionally valuable dessert which is served at ceremonies and holidays


Hangwa (Korean cookies)
Hangwas are deeply rooted traditional Korean cookies, which have many varieties depending on the ingredients or recipes such as yumilgwa, gangjeong, sanja, dasik, jeonggwa, suksilgwa , gwapyeon, yeotgangjeong and yeot.


Gangjeong
Gangjeong is a traditional confectionery which is made by kneading glutinous rice flour with water, before they are deep-fried in oil and coated with honey and garnish. Nuts, beans, sesame seeds, pine pollen, cinnamon etc can be used.


Yugwa
Yugwa is made by mixing glutinous rice flour with liquor. Then the dough is steamed, fried and coated with jocheong (grain syrup) or honey. It is moderately sweet and normally in white color. The natural ingredients such as mugwort, sweet pumpkin, and black rice are often used for variations in color.


Jeonggwa
Jeonggwa is made by boiling fresh fruits, plant roots or seeds in honey. This cooking process removes the acidity of the fruits and prolongs storage life. Thin skinned, rich in fiber fruits such as citron, quince, and apricot, are most commonly used to make jeonggwa, while white radish, carrot, ginseng, and ginger can be used. The best jeonggwas have vivid colors and a translucent look.


Yeot
Yeot is made by fermenting starch containing grains into malt and then boiling them. It may take various forms, from syrup-like liquids to a taffy or candy-like solid state. Still in Korea it is believed that eating yeot prior to an important test brings good test results.