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Korean Food Series (3rd)
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information on Korean stamp
Date of Issue : 2003.06.13
Types : 4
Denomination : 190 won
Design : Traditional Korean confectionery (Yugwa)
Stamp No. : 2327
Printing Process
& Colors
: Photogravure, six colors
Size of Stamp : 40×30
WholeSheet
Composition
: 5×4 (4종연쇄)
Image Area : 37×27
Paper : White Unwatermarked
Perforation : 13
Printer : Korea Minting and Securtiy Printing Corporation
Designer : Kim, Hyun
Quantity : 1000000
Detail
`In the third bundle of the Korean Food Series, traditional Korean confectionery is introduced. Traditional Korean cookies and sweets, called Hangwa or Gwajul in Korean, are made by mixing grain flour with honey, yeot (sweet wheat gluten) and sugar, which are than kneaded and pan-fried. They may also be marinated in honey with fruits, seeds and plant roots, simmered, and then hardened. Yugwa Also called Gangjeong, the crispy Yugwa crumbles and melts in the mouth. This sweet Korean confectionery is made of glutinous rice flour mixed with alcohol, ground bean water. The batter is kneaded, steamed, then dreid. The dried batter is fried alternately on low and hot heat and coated with honey. Dongguksesigi, a book on traditional Korean customs, records that the five-colored Gangjeong is and indispensible dish to serve guests on lunar New Year`s day. Yeot Gangjeong Yeot Gangjeong is made of dried and fried rice or gultinous rice, or walnuts, pine, roasted beans, sesame, perilla seeds or peanuts mixed with sweet wheat gluten. The mixture is flattened, cut into bite-size pieces and hardened. This sweet cookie was usually made during the cold season and given to children visiting households during the lunar New Year. Yakgwa Yakgwa is made of wheat flour kneaded with sesame oil, honey, alcohol and ginger juice. The batter is fried then dipped in honey until the honey is fully absorbed into the dough. It is then taken out of the honey and left to stand at a well-ventilated spot. Yakgwa has long been one of the most cherished confectionery of Korea. When the crown prince under King Chungryeol of the Goryeo Kingdom served Yakgwa while hosting a banquet for the court of the Yuan Dynasty, it was greatly appreciated by the ancient Chinese royals. Dasik Dasik is made by parching sesame, beans and glutinous rice and powdering them, which is then kneaded with honey. The dough is pressed into desired shapes with a disik-pan, or traditional cookie mold. Samgukyusa, a historical book on the Three Kingdoms period, records that Dasik originated during the Three Kingdoms Period when pollen was served on tables prepared for religious rites. These cookies are invariably served on ceremonial occasions such as wddings, religious rituals or on 61st birthdays, an important rite of passage in Korea.`
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