View source for Hwajeon

{{Short description|Korean pan-fried rice cake}}
{{Italic title}}{{Infobox food
| name             = ''Hwajeon''
| image            = Hwajeon_Cooking_10.jpg
| caption          = ''Jindallae-hwajeon'' (pan-fried [[Rhododendron mucronulatum|Korean rhododendron]] rice cakes)
| alternate_name   = 
| country          = [[Korea]]
| region           = 
| national_cuisine = [[Korean cuisine]]
| creator          = 
| year             = 
| mintime          = 
| maxtime          = 
| type             = ''[[Jeon (food)|Jeon]]'', ''[[tteok]]''
| course           = 
| served           = 
| main_ingredient  = [[Edible flower]]s, [[glutinous rice|glutinous]] [[Japonica rice|rice]] [[rice flour|flour]], [[honey]]
| minor_ingredient = 
| variations       = 
| serving_size     = 
| calories         = 
| protein          = 
| fat              = 
| carbohydrate     = 
| glycemic_index   = 
| similar_dish     = 
| other            = 
| module = {{Infobox Korean name/auto
| child = yes
| hangul     = 화전
| hanja      = 花煎
| ipa  = {{IPA|ko|hwa.dʑʌn|}}
| othername1 = Other names
| hangul1    = 꽃부꾸미; 꽃지지미
| ipa1 = {{IPA|ko|k͈ot̚.p͈u.k͈u.mi|}}; {{IPA|ko|k͈ot̚.t͈ɕi.dʑi.mi|}}
}}}}
'''''Hwajeon''''', '''kkotbukkumi''', '''kkotjijimi''', ({{Korean|hangul=화전}}) or '''flower cake''' is a small [[Korean cuisine|Korean]] [[Jeon (food)|pan-fried]] [[Tteok|rice cake]].<ref name="AT">{{cite web|url=http://www.foodinkorea.org/eng_food/korfood/korfood8_2.jsp|title=Kinds of Rice Cakes|website=Food in Korea|publisher=Korea Agro-Fisheries Trade Corporation|access-date=28 June 2008|archive-date=4 July 2010|archive-url=https://web.archive.org/web/20100704112753/http://foodinkorea.org/eng_food/korfood/korfood8_2.jsp}}</ref><ref name="Choe">{{cite book|chapter-url=http://raskb.com/udenlibrary/disk1/25.pdf|title=Annual Customs of Korea: Notes on the Rites and Ceremonies of the Year|last=Choe|first=Sang-su|publisher=Korea Book Publishing Company|year=1960|series=Korean Folklore Studies Series|volume=3|location=Seoul|page=54|chapter=Third Day of the Third moon (Samjil)|access-date=29 July 2017|archive-date=30 March 2016|archive-url=https://web.archive.org/web/20160330145618/http://raskb.com/udenlibrary/disk1/25.pdf}}</ref> It is made out of  [[glutinous rice|glutinous]] [[Japonica rice|rice]] [[rice flour|flour]], [[honey]] and [[edible flower|edible]] [[petal]]s from seasonal flowers, such as [[Rhododendron mucronulatum|rhododendron]].<ref name="Yeom">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0064862|title=Hwajeon|last=염|first=초애|website=[[Encyclopedia of Korean Culture]]|publisher=[[Academy of Korean Studies]]|language=ko|script-title=ko:화전|access-date=23 June 2008}}</ref> It is eaten during the festivals of [[Double Third Festival|Samjinnal]] and [[Buddha's Birthday]].<ref>{{Cite book | url=https://books.google.com/books?id=uftKDwAAQBAJ |title = Mapping Leisure: Studies from Australia, Asia and Africa|isbn = 978-981-10-3632-3|last1 = Modi|first1 = Ishwar|last2 = Kamphorst|first2 = Teus J.|date = 2018-02-06}}</ref>

== Etymology ==
The word ''hwajeon'' ({{Korean|hangul=화전|hanja=花煎|labels=no}}) is a compound noun made of the [[hanja]] character ''hwa'' ({{Korean|hangul=화|hanja=花|labels=no}}), meaning "flower", and the character ''[[Jeon (food)|jeon]]'' ({{Korean|hangul=전|hanja=煎|labels=no}}), meaning "a pan-fry".<ref name="SKLD">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=502283|title=Hwajeon|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:화전|access-date=29 July 2017|archive-date=29 July 2017|archive-url=https://web.archive.org/web/20170729231346/http://stdweb2.korean.go.kr/search/View.jsp?idx=502283}}</ref> The synonyms ''kkot-bukkumi'' ({{lang|ko|꽃부꾸미}}) and ''kkot-jijimi'' ({{lang|ko|꽃지지미}}) are also compounds of the native Korean word ''kkot'' ({{lang|ko|꽃}}), meaning "flower", and ''[[bukkumi]]'' ({{lang|ko|부꾸미}}), meaning a "pan-fried [[Tteok|rice cake]]"; or ''kkot'' ({{lang|ko|꽃}}) and  ''[[Buchimgae|jijimi]]'' ({{lang|ko|지지미}}), meaning "pancake".<ref name="SKLD2">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=55252|title=Kkot-bukkumi|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:꽃부꾸미|access-date=29 July 2017|archive-date=30 July 2017|archive-url=https://web.archive.org/web/20170730013850/http://stdweb2.korean.go.kr/search/View.jsp?idx=55252}}</ref><ref name="Na">{{Cite book|url=https://books.google.com/books?id=xsR3BgAAQBAJ&pg=PA132|title=Encyclopedia of Korean Seasonal Customs|publisher=[[National Folk Museum of Korea]]|year=2010|isbn=978-89-92128-92-6|series=Encyclopedia of Korean Folklore and Traditional Culture|volume=1|location=Seoul|pages=132–133|editor-last2=Chae|editor-first2=Ria|editor-last1=Na|editor-first1=Kyung-Soo}}</ref>

== Varieties and preparation ==
''Hwajeon'' is made of [[edible flower|edible]] [[petal]]s from seasonal flowers. Typically, [[Rhododendron mucronulatum|rhododendron]], [[Pyrus pyrifolia|pear flower]], [[Forsythia koreana|goldenbell flower]], [[cherry blossom]],  and [[Viola mandshurica|violet]] are used in spring; [[rose]] is used in summer; and [[Chrysanthemum indicum|chrysanthemum]] and [[Celosia cristata|cockscomb]] are used in autumn.<ref name="AT" /><ref name="Yeom" /><ref name="SKLD" /> In winter when flowers are scarce in Korea, alternatives like [[Artemisia princeps|mugwort]] leaves, [[Oenanthe javanica|waterdropwort]] leaves, [[Umbilicaria esculenta|rock tripe]], or [[Ziziphus jujuba|jujube]]s are cut into flower shapes and used instead.''<ref name="Yeom" />
{{columns-list|colwidth=20em|
* ''Beotkkot-hwajeon'' ({{lang|ko|벚꽃화전}}) – [[cherry blossom]]
* ''Gaenari-hwajeon'' ({{lang|ko|개나리화전}}) – [[Forsythia koreana|goldenbell flower]]
* ''Gukhwa-jeon'' ({{Korean|hangul=국화전|hanja=菊花煎|labels=no}}) – [[Chrysanthemum indicum|chrysanthemum]]
* ''Ihwa-jeon'' ({{Korean|hangul=이화전|hanja=梨花煎|labels=no}}) or<br />''Baekkot-hwajeon'' ({{lang|ko|배꽃화전}}) – [[Pyrus pyrifolia|pear flower]]
* ''Jangmi-hwajeon'' ({{Korean|hangul=장미화전|hanja=薔薇花煎|labels=no}}) – [[rose]]
* ''Jebikkot-hwajeon'' ({{lang|ko|제비꽃화전}}) – [[Viola mandshurica|violet]]
* ''Jindallae-hwajeon'' ({{lang|ko|진달래화전}}) or<br />''Dugyeonhwa-jeon'' ({{Korean|hangul=두견화전|hanja=杜鵑花煎|labels=no}}) – [[Rhododendron mucronulatum|rhododendron]]
* ''Maendeurami-hwajeon'' ({{lang|ko|맨드라미화전}}) – [[Celosia cristata|cockscomb]]
}}

There are two main ways of preparing ''hwajeon'':
* [[glutinous rice|Glutinous]] [[Japonica rice|rice]] is seasoned with salt, pounded into fine [[rice flour|flour]], and kneaded with boiling water.<ref name="Yeom" /> The dough is made into a small, round, flat shape and pan-fried in [[sesame oil]].<ref name="Choe" /><ref name="Yeom" /> Flower petals are placed and lightly pressed on the dough while frying on the griddle.<ref name="Yeom" />
* Fine glutinous rice flour is kneaded into thick dough and rolled into {{Convert|5|mm|abbr=on}} thick sheets.<ref name="Yeom" /> Flower petals are then placed onto the dough, lightly pressed, and the sheets are cut with ''hwajeon-tong'', a utensil similar to [[cookie cutter]], with {{Convert|5|cm|abbr=on}} diameter.<ref name="Yeom" /> The flower cakes are fried in sesame oil.<ref name="Yeom" /> This method was used in [[Korean royal court cuisine]].<ref name="Yeom" />
Fried flower cakes are soaked in [[honey]] to add sweetness and sprinkled with [[Cinnamomum cassia|cinnamon]] powder.<ref name="Yeom" />

== ''Hwajeon nori'' ==
''Hwajeon nori'', which literally translates to "flower cake play", is a tradition of going on a picnic in the mountains to watch the seasonal flowers during spring and autumn.<ref name="Na" />

In spring, women used to go on a picnic, carrying a glutinous rice flour and griddle near a stream on ''[[Double Third Festival|Samjinnal]]'' which falls on every third day of the third lunar month in the [[Korean calendar]]. They picked edible spring blossoms and made ''hwajeon''. The variety made with [[Rhododendron mucronulatum|rhododendron]] is regarded as the most representative ''hwajeon''.<ref name="Yeom" /> It is traditionally eaten with [[Jindallae-hwachae|rhododendron punch]] consisting of the same flower floating in honeyed or [[Schisandra chinensis|magnolia berry]] water.<ref name="AT" /><ref name="Yeom" />

Similarly, people enjoyed ''hwajeon nori'' in autumn, with ''hwajeon'' which is made with [[Chrysanthemum indicum|chrysanthemum]] flowers and leaves.<ref name="Yeom" /> It was consumed with [[gukhwa-ju|chrysanthemum wine]] or [[Yuja-hwachae|yuja punch]]. The custom is closely related to the ''[[Double Ninth Festival|Junggu]]'', the traditional holiday falls on every ninth day of the ninth lunar month in the Korean calendar.<ref name="KTO2">{{cite web|url=http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?gotoPage=1&cid=258922|title=Korean Food Culture Series – Part 3: Special Food for Seasonal Occasions|website=[[Korea Tourism Organization]]|access-date=24 May 2008|archive-date=16 July 2012|archive-url=https://archive.today/20120716193230/http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?gotoPage=1&cid=258922}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=IKqOUfqt4cIC&pg=PA116|title=Traditional festivals: a multicultural encyclopedia|last=Christian|first=Roy|publisher=[[ABC-CLIO]]|year=2005|isbn=1-57607-089-1|volume=1|location=Santa Barbara, CA|page=116|access-date=24 May 2008}}</ref>

These customs date back to the [[Three Kingdoms of Korea|Three Kingdoms]] era (57 BCE ‒ 668 AD) and originated in [[Silla]].<ref name="Na" />

== See also ==
* ''[[Hwachae]]''

== References ==
{{Reflist|30em}}

{{Buchimgae}}
{{Portal bar|Food}}

[[Category:Flower dishes]]
[[Category:Korean pancakes]]
[[Category:Tteok]]