Hwajeon
Jindallae-hwajeon (pan-fried Korean rhododendron rice cakes) | |
| Type | Jeon, tteok |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Edible flowers, glutinous rice flour, honey |
| Korean name | |
| Hangul | 화전 |
| Hanja | 花煎 |
| RR | hwajeon |
| MR | hwajŏn |
| IPA | [hwa.dʑʌn] |
| Other names | |
| Hangul | 꽃부꾸미; 꽃지지미 |
| RR | kkotbukkumi; kkotjijimi |
| MR | kkotpukkumi; kkotchijimi |
| IPA | [k͈ot̚.p͈u.k͈u.mi]; [k͈ot̚.t͈ɕi.dʑi.mi] |
Hwajeon, kkotbukkumi, kkotjijimi, (Korean: 화전) or flower cake is a small Korean pan-fried rice cake. It is made out of glutinous rice flour, honey and edible petals from seasonal flowers, such as rhododendron. It is eaten during the festivals of Samjinnal and Buddha's Birthday.