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 Jindallae-hwajeon (pan-fried Korean rhododendron rice cakes) | |
| Type | Jeon, tteok |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Edible flowers, glutinous rice flour, honey |
| Korean name | |
| Hangul | 화전 |
|---|---|
| Hanja | 花煎 |
| Revised Romanization | hwajeon |
| McCune–Reischauer | hwajŏn |
| IPA | [hwa.dʑʌn] |
| Hangul | 꽃부꾸미 |
| Revised Romanization | kkot-bukkumi |
| McCune–Reischauer | kkot-pukkumi |
| IPA | [k͈ot̚.p͈u.k͈u.mi] |
| Hangul | 꽃지지미 |
| Revised Romanization | kkot-jijimi |
| McCune–Reischauer | kkot-chijimi |
| IPA | [k͈ot̚.t͈ɕi.dʑi.mi] |
Hwajeon (Korean: 화전), or flower cake is a small Korean pan-fried rice cake.[1][2] It is made out of glutinous rice flour, honey and edible petals from seasonal flowers, such as rhododendron.[3] It is eaten during the festivals of Samjinnal and Buddha's Birthday.[4]
- ^ "Kinds of Rice Cakes". Food in Korea. Korea Agro-Fisheries Trade Corporation. Archived from the original on 4 July 2010. Retrieved 28 June 2008.
- ^ Choe, Sang-su (1960). "Third Day of the Third moon (Samjil)" (PDF). Annual Customs of Korea: Notes on the Rites and Ceremonies of the Year. Korean Folklore Studies Series. Vol. 3. Seoul: Korea Book Publishing Company. p. 54. Archived from the original (PDF) on 30 March 2016. Retrieved 29 July 2017.
- ^ 염, 초애. "Hwajeon" 화전. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 23 June 2008.
- ^ Modi, Ishwar; Kamphorst, Teus J. (2018-02-06). Mapping Leisure: Studies from Australia, Asia and Africa. ISBN 978-981-10-3632-3.