Traditionally, Korean meals are not usually followed by desserts at the end. The sugary things in this category are meant to be served on special occasions, by themselves as refreshments or with tea. But if you got a sweet tooth, who’s gonna stop you. so let’s dwell into some Korean sweetness with popular desserts of Korea.
Bungeo– ppang (Fish-shaped Pastry)
Chapssal-tteok (Glutinous Rice Cake)
Chapssal-tteok, also called
Chapssal-tteok can be prepared in several ways. Glutinous rice is soaked, ground into flour and then steamed in a
Chapssal-tteok can be coated with
Hwangnam-ppang (Red Bean Pastry)
It has since become widespread across the country and is created by several different companies, all based in Gyeongju. It is sold at many locations within the town and also at specialized stores around the country.
Gyeongju bread is composed of a mixture of eggs and wheat flour, with the red bean filling being virtually seventieth of the pastry.
A chrysanthemum would be traditionally imprinted on the top. Gyeongju bread has been designated as Associate in Nursing “Outstanding regional specialty” by the Korean government.
Hoppang (Steamed Bread)
Hoppang is a warm snack that is sold throughout Korea. It is a convenience food version of jjinna (steamed bread) and is typically filled with smooth, sugary red bean paste.
Typical hoppang is filled with sugary red bean paste, but it is also commonly sold filled with vegetables and meat, pizza toppings, pumpkin, or buldak.
Pre-made hoppang is often available in multiples at supermarkets and grocery stores, while many convenience stores sell hoppang throughout the winter months in cylindrical heating machines designed to steam and keep them warm.
Hotteok (Korean Pancake)
Hotteok is a stuffed Korean pancake and is a portion of popular street food in Korea. The dough for
In Korea, ready-made dry
Kkultarae (Korean Court Cake)
Kkultarae, also known as Korean court cake, is a Korean dessert and the variation of Dragon’s bread candy. A hard dough of honey-maltose mixture is kneaded, twisted, and stretched (pulled) into 16,384 skeins of silky threads, in which assorted candied nuts, chocolate, or other fillings are wrapped. The mildly sweet, bite-sized treats were eaten in the royal course in the past. Nowadays, it has been marketed to symbolize wishes of health, longevity, and fortune to the consumer or recipient.
Melona (Flavoured Ice-pops)
Melona is a South Korean flavored ice pop, manufactured by the Binggrae Co. Ltd. Although the product is called “Melona” and is identified by its melon flavor, the ice pop also comes in other fruit flavors. Each bar contains 130 kcal of energy. Its other flavours are:
- Honeydew Melon
Patbingsu (Shaved Ice Dessert)
Patbingsu is a well known Korean cold desert (shaved ice cream) with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, and red beans. Patbingsu with ingredients other than red beans is called bingsu (or bingsoo).
There are various of patbingsu types and flavors. Many bingsus do not necessarily follow tradition and some do not include the red bean paste. Some common flavors are green tea, coffee, and yogurt.
Yakgwa (Deep-Fried Sweet Dish)
Yakgwa also called gwajul is a type of yumil-gwa, which is deep-fried, wheat-based hangwa (Korean confections). The sweet was presented in a jesa (ancestral rite) and enjoyed on festive days such as chuseok (harvest festival), marriages or hwangap (sixtieth-birthday) celebrations. In South Korea, it is also served as a dessert and can be bought at traditional markets or supermarkets
The dough is made by kneading sifted wheat flour with
Cut pieces are slowly deep-fried at a relatively low temperature, around 120–140 °C (248–284 °F). These are then soaked in honey, mixed with cinnamon powder, and dried, which gives the
Hangwa (Korean Confection)
Hangwa is a general term for traditional Korean sweets. With tteok (rice cakes),
Ingredients used to make
Tteok-bokki (Stir-Fried Rice Cakes)
Tteokbokki- Korean rice cakes created with steamed flour product of numerous grains, as well as gluey or non-glutinous rice. Steamed flour may be pounded, shaped, or pan-fried to create tteok. In some case, tteok is pounded from baked grains.
Tteok has been enjoyed not solely as desserts or seasonal delicacies, but also as a meal. It can vary from elaborate versions manufactured of varied colors, fragrances, and shapes with loco, fruits, flowers, and namuls, to plain white rice tteok used in home cooking.
Some common ingredients for many kinds of tteok are red beans, soybeans, mung bean, mugwort, pumpkin, chestnut, pine nut, jujube, dried fruits, sesame seeds and oil, and honey.
Tteok is usually food that is shared. Tteok offered to spirits area unit known as boktteok (good fortune rice cake) and shared with neighbors and relatives. It is conjointly one in all the occasion foods in banquets, rites, and various celebratory events. Tteokjug (rice cake soup) was shared to celebrate the new year and Songpyeon was shared on the harvest festival.