The 209th Monthly Event of Window to Korean Culture will making flower pancakes, or hwajeon, at Hongbeupsa Temple.
Hwajeon (Korean pronunciation: [hwadʑʌn]) is a small, sweet pancake or tteok (rice cake) in Korean cuisine, made using any edible flower petals such as azalea or chrysanthemum; glutinous rice flour; and sugar. Its name means “flower cake” in Sino-Korean, and also can be referred to as kkot bukumi (꽃부꾸미), kkot jijimi (꽃지지미), kkot darim (꽃달임) in native Korean language.
Hwajeon was commonly eaten at hwajeon nori (화전놀이), a traditional custom held since the Goryeo dynasty (918-1392), literally meaning “flower cake play”. In spring, women went on a picnic carrying with them glutinous rice flour and beoncheol (번철, a thick frying pan) near a stream on Samjinnal which falls on every March 3 in the lunar calendar. They plucked azaleas or any available edible flowers at hand where they set up their picnic and made hwajeon with the ingredients. The version made with edible azaleas (Rhododendron mucronulatum) is called jindallae hwajeon (진달래화전) or dugyeon hwajeon (두견화전), and is regarded as the most representative hwajeon. It was traditionally eaten together with jindallae hwachae, or traditional punch consisting of the same flower floating in honeyed water or omija juice (Schisandra chinensis berries).
Similarly, people enjoyed hwajeon nori in autumn as making another variety of hwajeon that is made with chrysanthemum flowers and leaves. It is called gukhwajeon (국화전) and consumed with gukhwaju (국화주, rice wine made with the flower), or yuja hwachae (yuzu punch). Gukhwajeon is closely related to the Korean traditional festival called Junggu (중구 重九) or Juyangjeol (중양절). It falls on every 9th day of September in the Korean calendar.
Ingredients and varieties
In addition to jindallae hwajeon and gukhwajeon, any seasonal flower can be made as hwajeon if edible. Ihwajeon (이화전, 梨花煎, Korean pear flower cake), beotkkot hwajeon (벚꽃화전, cherry blossom cake), jebikkot hwajeon (제비꽃화전 Viola mandshurica cake) are made and eaten in spring, On the other hand, jangmi hwajeon (장미화전) made with roses is eaten in early summer and maendrami hwajeon (맨드라미화전 Celosia cristata Linne cake) in autumn.
If no actual flowers are available, water dropwort, ssuk, seogi, jujube may be used in their place to make a flower-like decoration on the kneaded dough.
1. When : April 17th (Sun) 2PM ~4:30PM, 2016.
2. Where : Hongbeopsa temple
3. For whom : Foreigners only
4. Fee : Free
* If you want to join the event, register beforehand to the following e-mail address, telephone numbers or the Facebook with your information below.
(1) For the first participants
A. Full name / B. Nationality / C. Sex / D. Age /
E. Occupation / F. E-mail / G. Phone number
(2) For the old participants
A. Ful l name B. Phone number
☞Application & Information
How to get to Hongbeopsa Temple
Get off at Nopodong station, last stop of the subway line one, take the gate 3 exit and you can see the Nopodong Central Terminal. Get out of the terminal building and walk down the stairs next to the Lotteria on the corner. And walk 40m along the main road on your right(in the direction of Ulsan), you will get to the shuttle bus stop beside the circular mirror and the old couches at the end of the downward road from the parking lot of the Nopodong Central Bus terminal building.
The shuttle bus runs every 15 and 45 minutes of every hour (at 30-minute intervals from 8:45 a.m. to 5:45 p.m.)
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