Bellflower Jelly in Soybean Powder hangul handle with caution as plates

handle with caution as plates are thin

beet and black rice

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Bellflower Jelly in Soybean Powder hangul handle with caution as platesHighlights If you've ever wondered what Korean royalty snacked on wonder no more. Jeonggwa is a centuries old Korean confection made by slowly simmering root vegetables or fruits in sugar syrup until they become gloriously chewy and jewel like. This version uses bellflower root (doraji) grown in Gyeongju one of Korea's most storied ancient cities and finishes each piece in a generous dusting of toasted soybean powder. The result? Something that eats