Title: Korean Food Series (3rd Issue) 
Stamp Serial#
2329  
KPC#
C-1800 
MICHEL#
2356 
StanGib#
2707 
Scott#
2126c 
Date of Issue
06/13/2003 
Quantity
1,000,000 
Denomination
190 won 
Design
Yakgwa  
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.

Yakgwa
Yakgwa is made of wheat flour kneaded with sesame oil, honey, alcohol and ginger juice. The batter is fried then dipped in honey until the honey is fully absorbed into the dough. It is then taken out of the honey and left to stand at a well-ventilated spot. Yakgwa has long been one of the most cherished confectionery of Korea. When the crown prince under King Chungryeol of the Goryeo Kingdom served Yakgwa while hosting a banquet for the court of the Yuan Dynasty, it was greatly appreciated by the ancient Chinese royals.