Title: Korean Food Series (3rd Issue) 
Stamp Serial#
2328 
KPC#
C-1799 
MICHEL#
2355 
StanGib#
2706 
Scott#
2126b 
Date of Issue
06/13/2003 
Quantity
1,000,000 
Denomination
190 won 
Design
Yeot Gangjeong  
Designer
Kim, Hyun 
Image Area
37mm x 27mm 
Perforation
13 
Sheet Composition
5 x 4 
Paper
White unwatermarked
Printing process
and colors
Photogravure, six colors 
Print
Korea Minting and Security Printing Corporation 
Description
In the third bundle of the Korean Food Series, traditional Korean confectionery is introduced. Traditional Korean cookies and sweets, called Hangwa or Gwajul in Korean, are made by mixing grain flour with honey, yeot (sweet wheat gluten) and sugar, which are then kneaded and pan-fried. They may also be marinated in honey with fruits, seeds and plant roots, simmered, and then hardened.

Yeot Gangjeong
Yeot Gangjeong is made of dried and fried rice or glutinous rice, or walnuts, pine, roasted beans, sesame, perilla seeds or peanuts mixed with sweet wheat gluten. The mixture is flattened, cut into bite-size pieces and hardened. This sweet cookie was usually made during the cold season and given to children visiting households during the lunar New Year.