gwapyeon
{{Short description|Traditional Korean confection}}
{{Italic title}}{{Infobox food
| name = Gwapyeon
| image = KOCIS Korea Hanbok Symposium 0402 03 (8630794458).jpg
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| country = Korea
| region =
| national_cuisine = Korean cuisine
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| type = Hangwa
| course = Dessert
| served =
| main_ingredient = Fruits, honey
| minor_ingredient =
| variations =
| serving_size = 100 g
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| module = {{Infobox Korean name/auto
| child = yes
| hangul = 과편
| hanja = 果片
| ipa = {{ipa|ko|kwa.pʰjʌn|}}
}}
}}
Gwapyeon ({{Korean|hangul=과편}}) is a jelly-like hangwa (traditional Korean confection) made with fruits.{{Cite news|url=https://www.koreatimes.co.kr/www/news/art/2011/07/135_91375.html|title=[Weekender] Summer dessert — Korean style|last=Kwon|first=Mee-yoo|date=21 July 2011|work=The Korea Times|access-date=10 May 2017}} The colorful fruit jelly is commonly served at banquets.{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0004626|title=gwapyeon|last=김|first=경진|website=Encyclopedia of Korean Culture|publisher=Academy of Korean Studies|language=ko|script-title=ko:과편|access-date=10 May 2017}} This classic dessert was served in the royal court during the Joseon dynasty.{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000717243|title=gwapyeon|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:과편|access-date=10 May 2017}}
Preparation
Fruits with a sweet-tart flavor and higher pectin content, such as Korean cherry, Chinese quince, apricot, mountain hawthorn, bokbunja, Oriental cherry, bog blueberry and magnolia berry are preferred for making gwapyeon. The jelly can be made by boiling any of the above fruits in water, sieving it, then adding honey and simmering it for a long time on low heat. Starch, agar, or other gelling agents can be used as a time-saver. Boiled fruit juice is then cooled in a mold until it solidifies. It is sliced into bite-size pieces.
See also
References
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{{Korea-dessert-stub}}