{"id":4405,"date":"2014-11-17T13:28:43","date_gmt":"2014-11-17T21:28:43","guid":{"rendered":"https:\/\/kimchimari.com\/?p=4405"},"modified":"2021-03-27T10:12:07","modified_gmt":"2021-03-27T17:12:07","slug":"hwajeon","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/hwajeon\/","title":{"rendered":"Fresh Flower Rice Pancake (\ud654\uc804 Hwajeon)"},"content":{"rendered":"
\"Korean
hwajeon korean flower pancake<\/figcaption><\/figure>\n

I was inspired to make this fresh flower sweet rice pancake or \ud654\uc804 (Hwajeon) while I was preparing for my recent rice cake pastry class. Traditionally, Koreans make Hwajeon in spring with Korean azaleas (\uc9c4\ub2ec\ub798\uaf43 jindalae kkot) or pear blossoms (\ubc30\uaf43 bae kkot). And then in the summer, rose petals and wild chrysanthemums in fall. Wild chrysanthemums are very small and not easy to find. So, in addition to wild chrysanthemums, I just gathered whatever edible flowers I could find. Korean mustard (\uac13 Gaat) flowers,<\/p>\n

\"Korean
Korean Mustard (Gaat \uac13) flower<\/figcaption><\/figure>\n

nasturtiums and even Italian parsely..all so beautiful and still edible.<\/p>\n

The origins of these delicacies go all the way back to the Koryo Dynasty. In lunar calendar, March 3rd marks the start of spring and is called Samjitnal. The day is also referred to as the \u201cwhen the swallows come back from the South\u201d<\/em>. Royal historians also recorded that on Samjitnal (\uc0bc\uc9c7\ub0a0), the queen and princesses celebrated spring by playing games and also enjoying these pretty treats with the first flowers that bloom in the Spring.<\/p>\n

In Korea, azaleas and pear blossoms appear first, even before you see any green leaves on trees. Below is a photo of Korean azalea plant I took last year while walking through our back hills.<\/p>\n

\"Korean
Korean Azalea Flowers (Jindalae kkot \uc9c4\ub2ec\ub798\uaf43)<\/figcaption><\/figure>\n

Notice how there are absolutely no green yet but the flowers have already bloomed!<\/p>\n

The jindalae (Korean Azalea) flower also reminded me of the times when our family and relatives gathered at our grand parents grave every year in remembrance. We always visited in early Spring when these beautiful jindalae flowers were in full bloom. While the adults were preparing lunch, my cousin and I sneaked away into the hills to find these flowers. We picked them and sucked the sweet nectar from them. It was such a treat..I almost forgot about this story until today… Actually, there is even a Korean song – \uc9c4\ub2ec\ub798 \uba39\uace0 \ubb3c\uc7a5\uad6c \uce58\uace0 \ub2e4\ub78c\uc950 \ucad3\ub358 \uc5b4\ub9b0\uc2dc\uc808..it basically says – my childhood days when we used to eat jindalae flowers, splash in the stream and chase after squirrels<\/em>..Those childhood days were certainly fun and care-free!<\/p>\n

The beautiful photo of pear blossom below is by Professor Choi Minho. He graciously allowed me the use of his photo. Thank you Professor Choi! I searched online for pear blossoms and this picture just jumped out at me. He has some great collection of Astronomy images and nature – http:\/\/minho.kasi.re.kr.<\/a> A must visit, if you love beautiful images.<\/p>\n

\"Korean
Korean pear blossoms – another great fresh flower to use for Hwajeon<\/figcaption><\/figure>\n

Making hwajeon is surprisingly easy and also yummy.. \ud83d\ude42 and of course, absolutely beautiful. Below are some newly added photos of Hwajeon I made with flowers from my garden. Nasturtiums, Ssukat blossoms and lavender flowers.<\/p>\n

\"Hwajeon
Hwajeon Closeup<\/figcaption><\/figure>\n
\"Bukkumi
Bukkumi and Hwajeon – top view shot<\/figcaption><\/figure>\n
\"Korean
Korean Rice Cake class – Flower_rice_cake (\ud654\uc804 hwajeon)<\/figcaption><\/figure>\n

Ingredients<\/span><\/strong><\/p>\n