Yumil-gwa

Yumil-gwa () is a variety of "hangwa", a traditional Korean confection. Different varieties of "yumil-gwa" can be made by combining a wheat flour dough with various ingredients such as: honey, cooking oil, cinnamon powder, nuts, ginger juice, jujube, and "cheongju" (rice wine).
Etymology.
The word "yumil-gwa" consists of three syllables: "yu" () meaning "oil", "mil" () meaning "honey", and "gwa" () meaning "confection".
History.
"Yumil-gwa" varieties have commonly been used and consumed for "jesa" (ancestral rites).
During the Goryeo era (918–1392), "yumil-gwa" were offered during national feasts, rites, ceremonies, and banquets, including two Buddhist festivals, the Lotus Lantern Festival and the Festival of the Eight Vows. In 1274, "yumil-gwa" varieties were used for "pyebaek" (formal greeting) in the wedding ceremony of King Chungnyeol and Princess Jeguk of Yuan China. In 1296, "yumil-gwa" was brought to the wedding ceremony of the Crown Prince Won (later King Chungseon) and Princess Gyeguk of Yuan, China.
Excessive use of "yumil-gwa" has led to the introduction of several regulations throughout history. In 1117, King Sukjong issued a restriction on the extravagant usage of "yumil-gwa". In 1192, it was commanded that "yumil-gwa" had to be replaced with fruits. In 1353, a total ban was placed on "yumil-gwa". During the Joseon era (1392–1897), the use of "yumil-gwa" was restricted solely for rites, weddings, and toasts to longevity.
Preparation and variations.
Dough for "yumil-gwa" is made by kneading sifted wheat flour with sesame oil, honey, ginger juice, and "cheongju" (rice wine). Additional ingredients for filling and garnishing may include cinnamon powder, honey, jujube, and pine nuts. Deep-fried "yumil-gwa" is soaked in honey or "jocheong" (rice syrup), and dried.