Means dessert in Korean and refers to the food you have after a main meal. Traditionally, seasonal fruits are favorite desserts for Koreans: strawberries in spring, watermelon and yellow melon in summer, and apples and pears in autumn and winter. Tea and coffee are popular drinks to have after a meal as well.
However, these days western desserts such as cakes, macarons, chocolates, cookies, and so on are now readily available in Korea due to globalization. So today, there is a wider range of desserts too choose from than there was decades ago.
Since rice is a staple Korean food and never absent from a Korean’s table, many desserts are based on it and various other grains.
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Seasonal fruits are good ingredients for desserts too. With the evolution of the tea drinking culture, drinks are also regarded as a typical dessert in Korea. The representative traditional desserts can be categorized into three different types: Rice & Other Grains, Seasonal Fruits, and Drinks.
It is unclear when rice cakes began being made and eaten in Korea, but it is presumed to have begun with primitive farming. Koreans have been making rice cakes for centuries and they are a feature of celebrations, big events, traditional festivals, or simply when guests arrive.
Rice cakes are made by steaming or grinding rice, glutinous rice, or other grains. Potato starch or other grains are used as well, and various kinds of ingredients are added to add flavor and shape.
Yasik (korean Sweet Rice Cake With Dried Fruits And Nuts)
Hwajeon is a pan-fried rice cake made from glutinous rice flour dough in a round and flat shape and garnished with various flowers depending on the season, for example, azaleas are used in spring, roses in summer, and chrysanthemums in autumn.
Hwajeon is not only pretty but also rich in nutrients such as vitamins and minerals! Some flowers contain about 100 times more of the antioxidants polyphenols or flavonoids than vegetables and fruits.
Yak (약) means medicine and Gwa (과) represents snacks. In other words, Yakgwa refers to snack food that is also medicinal. It got such a name because honey and oil were used as medicines in the past. Carefully made with healthy ingredients, it is considered a must-have food during ceremonies, holidays, feasts, and rituals.
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It is formed by mixing honey and oil with a fine flour powder. Then, the outside is coated with fried rice and sesame seeds.
Hotteok is a dessert snack made from cinnamon, brown sugar, and peanuts and filled with sweet syrup. When the weather gets cold, it’s not difficult to find street vendors selling hotteok in Korea.
Nowadays, you can enjoy more varieties of hotteok, for example with fillings of ice cream or cheese. For those who like to cook this famous Korean snack at home, you can purchase a hotteok mix for very easy Korean sweet pancakes.
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This is a famous Korean dessert made of grains. It is also a kind of rice cake made by kneading glutinous rice. The rice is shaped into small-sized balls and then boiled. After that, the small balls of rice are covered with black sesame seed, mugwort powder, or roasted soy bean powder.
Gyeongdan is made using locally found ingredients, so varieties have developed depending on the region. For example, people living in Gangwon Province in the mountain area use mashed potatoes instead of glutinous rice as the main ingredient.
Dasik is a Korean traditional dessert made by kneading chestnut powder, pine flower powder, bean powder, starch powder, and sesame powder in honey and then molding it into beautiful shapes.
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These sweets are made in five colors: red, blue, yellow, white, and black. The ‘da’ in dasik refers to tea, which these sweets are commonly served with.
Yeot is mostly made with steamed rice, but can be made with any other grain such as glutinous rice, sorghum, corn, pumpkin, and sweet potatoes. The steamed ingredients are put in a pot filled with water and boiled for a long time. Yeot is named depending on the base ingredient: Ssallyeot (쌀엿) made from rice, Hobakyeot (호박엿) made with pumpkin, and Kkaeyeot (깨엿) covered with Kkae.
Many Koreans use this traditional sweet taffy not just as a dessert but also as a way to predict fortunes. They cut the yeot in half and count the number of holes to decide who will live longest. Young Korean students also have a custom of having a yeot as a ‘lucky charm’ before taking an important exam such as the annual College Scholastic Ability Test. Because the texture is sticky, it helps students ‘stick to the exam’, which means to actually pass the test.
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This was served on special occasions such as feasts or memorial services along with yakgwa and dasik. It is made by mixing glutinous rice flour with alcohol, cutting it into various shapes, and then drying it in the shade. Afterwards, it is deep fried in oil and coated with honey.
There are more than 400 kinds of persimmons around the world. However, only four types are edible. Persimmon is a common fruit in Korea, and is regarded as one of the most popular autumn fruits.
Ice Hongsi is made from a red-ripe persimmon, which goes through a freezing process. Later, it becomes a natural fruit sorbet that contains the sweetness of nature.
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Hwachae is a popular summer dessert made by adding various fruits to cold honied water. There are around 30 types of hwachae depending on the main fruits used in the recipe.
It is also a cool and delicious dessert that cuts through the summer heat, and the seasonal fruits in hawchae replenish the sweat and help boost the immune system, reduced by the heat in the summer.
Sujeonggwa is a traditional Korean drink that is made by boiling ginger and cinnamon with honey or sugar to make dried persimmons and pine nuts float.
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In the past, Sujeonggwa was regarded as a luxury drink. Because cinnamon was not produced on the Korean Peninsula, it had to be imported, and honey and sugar were also hard to get. You can think of Sujeonggwa as special as a truffle or caviar. Therefore, Sujeonggwa was a drink served only on special occasions, even for high-ranking aristocrats, including royal family events.
Sikhye is a traditional sweet drink made of fermented malt barley and rice. The sweet taste comes from the flavors of the grains. Because it is fermented, like yogurt, and contains a lot of fiber, sikhye aids digestion.
It is a complex process to the make sikhye, but, luckily, for those who prefer convenient beverages, canned sikhye can be bought from stores and supermarkets in Korea.
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Omija means ‘five flavors’, as this tea actually tastes sweet, bitter, sour, spicy, and salty (trust me!). The reason for this is that omija is a very unique fruit. The tea is made by sweetening dried omija, then placing it in boiling water and leaving to sit overnight. The next morning you can enjoy this ‘dessert’ as the omija will be properly brewed.
Omija tea is particularly recommended in summer, when the hot weather makes people sweat a lot. It is said that omija tea helps people endure the heat and feel less thirsty.
Plum tea is a traditional Korean tea made from Maesil (plums). It is usually made by mixing plum syrup with hot or cold water.
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Many Koreans drink a cup of plum tea after a meal as a healthy beverage. This is because the tea is known to prevent food poisoning and has excellent detoxification properties so aids digestion.
In the 2000s, Western coffee culture came to Korea. With it came the demand for a variety of desserts that go well with coffee. Now it’s very easy to find all kinds of foreign desserts including French, Italian, etc. Furthermore, you can also taste Korean fusion desserts that have modernized traditional Korean desserts.
Patbingsu is probably the most well-known of all Korean desserts outside of Korea. Ask Koreans what their favorite summertime dessert is and I can guarantee that many of them will answer Bingsu.
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Patbingsu is the most popular type of bingsu. ‘Pat’ refers to sweetened red beans, which are added on top of ice flakes.Adding chewy rice cake, small pieces of jelly or soybean powder will give it a distinctive taste, too.Shaved milk often replaces the ice since it makes bingsu easier to mix and taste even better.
However, patbingsu is not the only kind. Some nutritious toppings can be added, and, these days, bingsu is often customized with favorites such as fruit, green tea powder, yogurt, and other ingredients.
There are other famous cities in Korea besides Seoul. Gyeongju is an old city that represents a thousand years of Silla dynasty history. As well as ıts distinct culture, you can find a very famous Korean dessert, typically known as Hwangnambbangg.
Korean Traditional Sweet Rice Cakes, A Popular Confectionery In South Korea (yu Gwa) Stock Photo, Picture And Royalty Free Image. Image 65216543
Hwangnam bread was first made in 1939 in Hwangnam-dong, Gyeongju, the suburb that gave this particular bread its name. Red beans are mixed with eggs and wheat dough by hand, then this artisan bread is shaped and baked without any artificial sweeteners or preservatives, keeping only the sweetness of its original natural ingredients.
Hodu-gwaja originates from Cheonan in Korea. Hodu means walnut in Korean and they are cookies filled with red bean
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