Hangwa, a part of Korean food

 Hangwa is different from what is commonly called Yugwa, and it is also different from Yakgwa.

If you look at the traditional manufacturing process for these, it involves a fermentation process, as well as several cooking processes including frying in oil.

First, if you look at the manufacturing process, rice flour such as glutinous rice is ground finely and shaped into a certain shape, and it is fermented for about a week in the traditional way on the floor of the room. After that, it is shaped into a certain shape, fried in oil, and then covered with puffed rice, commonly called fried rice. In some cases, it is coated with seasoning such as soy sauce before that.

Recently, Yakgwa has suddenly become an issue, tempting general consumers, and Tanghulu temporarily puts fruit in sugar water to make it taste sour and sweet, but it has not overcome the chasm and has ended up dying out.

This Yakgwa is also very different from Yakgwa.

On the one hand, yakgwa is eaten as a meal replacement, so it has become a popular food at convenience stores these days, but this too is a temporary popularity that is fading away soon.

Since hangwa is a food that represents the Korean Wave in particular, and it is difficult to find similar types of food overseas, it can be seen as a promising export item. Even in this case, localization must be considered first, and it is difficult to have much meaning in marketing activities targeting local Koreans only for immediate profits.