Korean desserts offer a delightful mix of flavors and textures.
From sweet treats to refreshing bites, these desserts showcase the country’s culinary traditions.
You’ll find a wide range of options, from simple street foods to fancy sweets.
Many Korean desserts use ingredients like rice, sweet potatoes, and red beans.
Some are based on old recipes, while others are newer creations.
Whether you want to try making them at home or sample them on a trip to Korea, these desserts are sure to satisfy your sweet tooth.
1. Patbingsu
Patbingsu is a popular Korean shaved ice dessert perfect for hot summer days.
You’ll love its refreshing mix of textures and flavors.
The base is finely shaved ice, which gives it a light, snow-like consistency. On top, you’ll find sweet red beans, fresh fruit, and chewy rice cakes called mochi.
To make it extra creamy, drizzle some sweetened condensed milk over everything.
You can also add toppings like nuts or chocolate syrup for extra flavor.
Patbingsu is best enjoyed in a chilled bowl to keep it from melting too quickly.
It’s a fun dessert to share with friends and customize with your favorite toppings.
2. Hotteok
Hotteok is a beloved Korean sweet pancake that will delight your taste buds. You’ll find these treats sold by street vendors across Korea, especially in colder months.
The pancakes are made from a simple dough filled with a gooey mixture of brown sugar, cinnamon, and sometimes nuts. They’re pan-fried until golden brown and crispy on the outside.
When you bite into a hotteok, be careful! The sugary filling can be very hot.
It’s best to let it cool for a minute or two before eating.
You can easily make hotteok at home with basic ingredients.
The process is simple and rewarding. Enjoy these warm, sweet pancakes as a dessert or satisfying snack any time of day.
3. Yakgwa
Yakgwa is a traditional Korean sweet pastry that will delight your taste buds. These deep-fried cookies are soaked in a honey and ginger syrup, giving them a moist texture and rich flavor.
You’ll love the combination of sweet and slightly spicy notes in each bite. The pastry is made with layers, creating a satisfying texture when you eat it.
Yakgwa is often served during festive occasions in Korea.
You can find it in markets or make it at home using simple ingredients like flour, honey, and sesame oil.
For added crunch, try sprinkling some chopped nuts on top of your yakgwa.
This treat is perfect for sharing with friends or enjoying as a special dessert.
4. Injeolmi
Injeolmi is a beloved Korean rice cake dessert. It’s made from sweet rice flour and coated with roasted soybean powder.
You can easily make injeolmi at home using a microwave.
Mix sweet rice flour, sugar, salt, and water in a bowl. Microwave the mixture for 2-3 minutes, stirring once halfway through.
After cooking, pound the dough briefly. Cut it into small pieces and coat them with soybean powder.
You can also try different coatings like sesame seeds or crushed nuts.
Enjoy injeolmi on its own or as part of other desserts.
It’s often used in ice cream or sandwiched between slices of milk bread for a tasty treat.
5. Bungeoppang
Bungeoppang is a popular Korean street snack shaped like a fish. You’ll find these sweet treats sold by vendors, especially during colder months.
The crispy pastry has a golden-brown exterior and a soft interior. It’s typically filled with sweet red bean paste, but you can also find versions with custard, chocolate, or other fillings.
To make bungeoppang, you need a special fish-shaped pan.
The batter is poured into the mold, then filled and sealed before cooking. When done, the pastry resembles a cute little fish.
Try making bungeoppang at home for a fun baking project.
You can experiment with different fillings to suit your taste.
6. Chapssaltteok
Chapssaltteok is a Korean-style mochi dessert that’s chewy and sweet. It’s made from glutinous rice flour and filled with various tasty ingredients.
You’ll often see chapssaltteok at special events and festivals in Korea. It’s a symbol of good fortune and happiness.
This treat comes in different colors.
You can make white, pink, or green versions by adding food coloring or green tea powder.
The most common filling is sweet red bean paste. Some people give chapssaltteok to students before big exams as a way to wish them luck.
You can easily make this dessert at home.
Mix glutinous rice flour with sugar, water, and salt to create the soft, sticky outer layer.
7. Sikhye
Sikhye is a sweet Korean rice drink that serves as a popular dessert. You’ll find it refreshing and delicious, especially after a heavy meal.
To make sikhye, cooked rice is mixed with malt barley water and sugar. The drink is then chilled before serving.
When you’re ready to enjoy sikhye, pour it into a cup and add some of the cooked rice grains.
For extra flavor and visual appeal, you can garnish it with pine nuts or dried jujube pieces.
Sikhye has a unique, slightly malty taste that sets it apart from other sweet drinks.
It’s known to aid digestion, making it a perfect end to your Korean meal.
8. Hodugwaja
Hodugwaja are delightful Korean walnut pastries. These small, nutty treats have a crispy exterior and a soft, sweet interior.
To make hodugwaja, you’ll need a special mold pan.
The batter is made with flour, sugar, and milk or water. Red bean paste and chopped walnuts form the filling.
You preheat the mold and brush it with oil. Then pour in some batter, add the filling, and top with more batter. The pastries cook quickly on the stovetop.
When done, hodugwaja have a golden-brown shell shaped like a walnut. Inside, you’ll find a tasty mix of red bean paste and crunchy walnut pieces.
These pastries are popular as street food and make a great snack or dessert.
You can enjoy them warm or at room temperature with tea or coffee.
9. Bokbunja Ice Cream
Bokbunja ice cream is a tasty Korean treat made with black raspberry wine. You’ll love its rich purple color and unique flavor.
This dessert combines creamy ice cream with the fruity taste of bokbunja wine. The alcohol gives it a slight kick that sets it apart from other ice creams.
You can find bokbunja ice cream at some Korean restaurants and specialty shops.
It’s a refreshing choice on a hot day or as an after-dinner dessert.
Try pairing it with fresh berries or a drizzle of chocolate sauce for extra indulgence.
The sweet-tart flavor makes it a hit with both kids and adults.
10. Yaksik
Yaksik is a sweet Korean rice cake dessert you’ll love. It’s made with glutinous rice, nuts, and dried fruits. The chewy texture comes from the sticky rice.
You’ll find ingredients like jujubes, chestnuts, and pine nuts mixed in. Honey adds natural sweetness to this tasty treat.
Yaksik makes a great snack or breakfast on the go.
It’s filling and provides energy from the rice and nuts. You can even give it as a thoughtful gift to friends or family.
11. Gwapyeon
Gwapyeon is a jelly-like Korean dessert made from fruits. This colorful treat has a long history, dating back to the Joseon dynasty when it graced royal banquet tables.
To make gwapyeon, you’ll need fruit, sugar, and a gelling agent like agar or pectin. The mixture is cooked until it thickens, then cooled to form a chewy jelly.
You can use various fruits to create gwapyeon, resulting in different flavors and colors.
Some popular choices include persimmon, quince, and plum.
Gwapyeon is often cut into small, bite-sized pieces and served as a light, refreshing dessert.
You’ll find it’s perfect for warm summer days or as a sweet ending to a traditional Korean meal.
12. Dashik
Dashik are traditional Korean pressed cookies. You can find these small, decorative sweets at special events and ceremonies. They come in many flavors and colors.
To make dashik, you grind ingredients like sesame seeds or green peas into a fine powder. Then you mix the powder with honey to form a dough. You press this dough into molds to create pretty shapes.
Common dashik flavors include black sesame, green tea, and chestnut. The cookies have a delicate, crumbly texture. They pair well with tea or other hot drinks.
You can try making dashik at home with simple ingredients.
It’s a fun way to explore Korean desserts and impress your friends with these elegant treats.
13. Ganpyeon
Ganpyeon is a traditional Korean jelly dessert. It’s made from fruit juice, typically persimmon or apricot.
To make ganpyeon, you boil the fruit juice with sugar and starch. Then you pour the mixture into molds to set.
The result is a firm, translucent jelly with a smooth texture. It has a delicate fruit flavor and a slightly chewy consistency.
You can enjoy ganpyeon on its own as a light, refreshing treat.
It’s often served chilled, making it perfect for hot summer days.
This dessert is a great way to experience authentic Korean sweets. Try it to taste a unique blend of fruit flavors in jelly form.
14. Gotgamssam
Gotgamssam is a delightful Korean dessert that combines sweet persimmons and crunchy walnuts. You’ll love this unique treat that’s perfect for serving with tea.
To make gotgamssam, you start with dried persimmons. Place them side by side with the sticky part facing up. Add halved walnuts on top, arranging them in two layers.
Roll up the persimmon to wrap the walnuts inside. Cover it with plastic wrap and press gently to shape it. Store the roll in the freezer to set.
When you’re ready to serve, slice the gotgamssam into thin pieces, about 1/3 inch thick.
The combination of chewy persimmon and nutty walnuts creates a satisfying texture and flavor.
15. Baesuk
Baesuk is a traditional Korean dessert made with whole pears. You’ll love this warm and comforting treat, especially on chilly days.
To make baesuk, you core a pear and fill it with honey, ginger, cinnamon, and jujubes. Then you steam the pear for about an hour.
The result is a tender, sweet pear infused with delicious flavors.
You can enjoy baesuk warm or cold, depending on your preference.
This dessert is not only tasty but also believed to have health benefits.
It’s often served to help soothe sore throats or coughs.
16. Kkwabaegi
Kkwabaegi are Korean twisted donuts that will satisfy your sweet tooth. These deep-fried treats have a unique spiral shape that makes them stand out.
To make kkwabaegi, you’ll need to prepare a yeasted dough. Once it rises, you’ll divide it into pieces and roll each one into a rope. Then comes the fun part – twisting the rope into a spiral shape.
After frying, the donuts are often rolled in cinnamon sugar. This adds a delicious sweetness and spice to the crispy exterior. The inside stays soft and chewy.
You can enjoy kkwabaegi plain or try filling them with cheese or Nutella for extra indulgence.
These twisted donuts are best served fresh and warm, perfect for a tasty snack or dessert.
17. Hwajeon
Hwajeon is a traditional Korean dessert made from sweet rice flour dough. These small, round rice cakes are pan-fried and often decorated with edible flowers.
To make hwajeon, you mix sweet rice flour with hot water to form a dough. You then shape the dough into small, flat cakes.
The cakes are lightly fried in oil over low heat to keep them white. After cooking, you press edible flower petals onto the surface for a beautiful presentation.
Hwajeon is often enjoyed during spring festivals or special occasions.
The delicate floral design and subtle sweetness make it a visually appealing and tasty treat.
18. Baekseolgi
Baekseolgi is a traditional Korean rice cake often served at special events. It’s made from rice flour, sugar, salt, and water.
The ingredients are mixed and steamed until the cake becomes light and chewy. Baekseolgi is always white, which symbolizes purity and innocence.
You’ll often see this dessert at celebrations like a baby’s 100-day birthday or other important milestones.
The white color and simple ingredients represent hopes for a pure and perfect life.
19. Songpyeon
Songpyeon is a beloved Korean dessert often enjoyed during Chuseok, an important holiday. These small, half-moon shaped rice cakes are made from rice flour dough and filled with sweet ingredients.
You can stuff songpyeon with various fillings like sweetened sesame seeds, red bean paste, or chestnuts. The cakes are then steamed on a bed of pine needles, giving them a unique flavor.
Songpyeon comes in different colors, which can be made using natural ingredients.
When you make these treats, you’re taking part in a cherished Korean tradition of thanking ancestors for bountiful harvests.
20. Honey Chestnuts
Honey chestnuts are a sweet Korean treat you’ll love. These candied nuts are coated in a glossy honey syrup, giving them a delightful crunch and flavor.
To make them, chestnuts are peeled and boiled until tender. Then they’re dipped in hot honey and left to cool.
You can enjoy honey chestnuts as a snack or use them to top other desserts. They’re often served during special occasions and holidays in Korea.
Try making these at home for a tasty, nutty treat. You’ll find they’re addictive and perfect for sharing with friends and family.
21. Red Bean Mochi
Red bean mochi, known as chapssaltteok in Korean, is a beloved dessert. It’s a chewy rice cake filled with sweet red bean paste.
To make it, you’ll need glutinous rice flour, sugar, and salt for the outer layer. The filling is made from mashed red beans, sugar, and sometimes vanilla extract.
You can cook the rice flour mixture in the microwave, stirring between heating sessions. Once it’s ready, you’ll wrap the dough around the red bean filling.
These treats come in different colors, including white, pink, and green. They’re soft, slightly sticky, and burst with sweet flavor when you bite into them.
Cultural Significance
Korean desserts have deep roots in the country’s history and traditions. They play a key role in celebrations and daily life, reflecting cultural values and customs.
History of Korean Desserts
Korean sweets have a long history dating back thousands of years. Rice cakes called tteok were first made over 2,000 years ago. These treats were often used in religious ceremonies and royal events.
As time went on, new ingredients and techniques led to more dessert varieties. Sugar became widely available in the 1800s, changing how sweets were made.
Traditional desserts often use rice, beans, and fruit. Modern Korean desserts blend old recipes with new flavors and textures.
Influence of Traditions
Many Korean desserts are tied to specific holidays and customs. Songpyeon, half-moon shaped rice cakes, are a key part of Chuseok harvest celebrations. Their shape symbolizes wishes for growth and success.
During Seollal (Lunar New Year), people eat sweet rice cakes called tteokguk for good luck. Families often make desserts together as a bonding activity.
Some sweets are given as gifts to show respect or gratitude. The colors and shapes of Korean desserts can have special meanings too. For example, white represents purity, while round shapes symbolize harmony.
Ingredients and Techniques
Korean desserts use unique ingredients and traditional methods to create their distinct flavors and textures. These sweet treats often blend natural elements with carefully honed preparation techniques.
Common Ingredients in Korean Desserts
Rice flour is a key ingredient in many Korean sweets. It gives desserts like mochi and rice cakes their chewy texture. Red beans are another popular component, often used as a filling or topping. They add a rich, earthy sweetness.
Fruits play a big role too. Watermelon brings refreshing flavor to summer punches. Other common fruits include persimmons, strawberries, and citrus.
Sweeteners like honey and sugar are used, but in moderation. This keeps Korean desserts from being overly sweet. Cinnamon adds warmth and depth to some treats.
Traditional Preparation Methods
Many Korean desserts involve steaming or boiling. This cooking method helps create soft, moist textures in rice cakes and dumplings.
Pan-frying is used for treats like bukkumi, crispy rice cake dumplings. The frying gives a nice contrast between the crisp exterior and soft filling.
Shaved ice desserts, like bingsu, require special ice shaving machines. These create the fluffy, snow-like texture that’s key to the dish.
For mochi-style desserts, you’ll need to knead and shape glutinous rice dough. This process develops the chewy texture these sweets are known for.