Mannadang Daemandugwa 만나당 대만두과

Daemandugwa, yakgwa shaped like mandu, is filled with daechu (red date), cinnamon, and ginger, offering a gentle sweetness, light zing, and warmth. 

대 dae means large, and appropriately so, with each one spanning the size of a palm. Their size requires a longer cooking time, giving the edges time to become crisper than the other yakgwa, whilst the centre remains soft and mellow.

They were traditionally made as treats for special occasions and celebrations, stacked high atop tables to symbolise prosperity and bountifulness, with their larger size adding to the grandeur.

Sought after in Korea by those who want the finest yakgwa, made in the same tradition as were in the royal palaces of old.

And now they can be enjoyed at your leisure for your enjoyment.

They are paired well with tea, coffee, or a glass of wine or liquor.

Ingredients

Wheat flour, sugar, soybean oil, rice malt (100% rice), dechu (red date), corn syrup, ginger, cinnamon

No artificial preservatives or additives. 
Made purely as was historically.

Storage instructions

Please store in an airtight container in a cool place, away from sunlight.
Best enjoyed within a week. If not, for the best experience, please freeze, then thaw naturally.

Artisan's story

For over 60 years, Mannadang has handcrafted 한과 hangwa, including 약과 yakgwa, in the same tradition as was made for Kings and Queens of Joseon.

Artisan 황지현 Hwang Ji-hyun and his wife, 홍정화 Hong Jung-hwa, continue the legacy of Hwang Ji-hyun's father, 황문철 Hwang Moon-chul, who started Mannadang in 1963, and served his creations to the Blue House (President's residency), and celebrations and feasts of numerous public figures and celebrities.

Their craft descends from the last head of the Joseon royal kitchen, 한희순 Han Hui-sun.

And now, we warmly share the heritage and experience with you.