전통 과자: 한과의 세계 편집하기 (부분)

===Eng===
Traditional Korean confectionery (<i>hangwa</i>) encompasses a variety of sweets made from grains such as rice, wheat, and beans, sweetened with natural ingredients including honey, grain syrup (<i>jocheong</i>), and malt syrup (<i>yeot</i>). Developed in royal courts and aristocratic households, <i>hangwa</i> represents refined culinary culture requiring sophisticated techniques and extended preparation time. Representative types include fried rice puffs (<i>yugwa</i>), nut brittles (<i>gangjeong</i>), candied roots and fruits (<i>jeonggwa</i>), and pressed sweets (<i>dasik</i>), each boasting unique preparation methods and flavors.

Fried rice puffs (<i>yugwa</i>) are made by kneading glutinous rice flour into dough, fermenting and drying it, then deep-frying until the pieces puff up into crispy, nutty-flavored confections. The fried puffs are coated with honey or grain syrup and rolled in puffed rice, sesame seeds, or pine nut powder. Nut brittles (<i>gangjeong</i>) involve steaming glutinous rice or glutinous sorghum, rolling it thin, drying, and deep-frying, then binding nuts or seeds with malt syrup or honey. Varieties include malt brittle, sesame brittle, and peanut brittle, all characterized by sweet and crunchy textures. Candied preserves (<i>jeonggwa</i>) are made by simmering root vegetables or fruits such as ginger, lotus root, and bellflower root in honey or grain syrup over extended periods, with candied ginger and candied lotus root being particularly famous. These preserves balance the natural aromas and flavors of ingredients with sweetness.

Pressed sweets (<i>dasik</i>) are made by finely grinding grains, nuts, or flower pollen, mixing with honey, and pressing into decorative wooden molds (<i>dasikpan</i>) to create shapes. Varieties include black-eyed pea sweets, pine pollen sweets, and black sesame sweets, characterized by small, intricate shapes and subtle flavors. <i>Hangwa</i> were essential at important occasions including holidays, ancestral memorial services, and wedding ceremonies, and in the royal court they symbolized royal authority and prestige. Recently, traditional confectionery has been inherited in new forms through <i>hangwa</i> cafes and modernized products, gaining popularity among contemporary consumers seeking connections with traditional food culture.