This is a list of Korean desserts. Korean cuisine known today has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in southern Manchuria and the Korean peninsula, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends. [1]
| Name | Image | Description |
|---|---|---|
| Bungeo-ppang |  | A pastry prepared using an appliance similar to a waffle iron. |
| Chapssal-tteok |  | A tteok , or Korean rice cake, made of glutinous rice. [2] |
| Hwangnam-ppang |  | A small pastry with a filling of red bean paste. |
| Hodu-gwaja |  | A walnut-shaped baked confection with red bean paste filling, whose outer dough is made of skinned and pounded walnuts and wheat flour. |
| Hoppang | A convenience food version of jjinppang (steamed bread) and is typically filled with smooth, sweetened red bean paste. | |
| Hotteok |  | A variety of filled Korean pancake, and is a popular street food of South Korea. |
| Kkul-tarae |  | Composed of fine strands of honey and maltose, often with a sweet nut filling. |
| Melona |  | An ice pop. There are various flavours such as honeydew melon, banana, mango, strawberry, coconut and purple yam. |
| Patbingsu |  | A shaved ice dessert with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, and red beans. [3] Varieties with ingredients other than red beans are called bingsu. [4] |
Hangwa is a general term for Korean traditional confectionery. Common ingredients in hangwa are grain flour, honey, yeot , sugar, fruit or edible root.
Tteok is a class of Korean rice cakes made with glutinous rice flour (also known as sweet rice or chapssal), by steaming.
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.
Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Tteok is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make tteok. In some cases, tteok is pounded from cooked grains.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
Hangwa is a general term for traditional Korean confections. With tteok, hangwa forms the sweet food category in Korean cuisine. Common ingredients of hangwa include grain flour, fruits and roots, sweet ingredients such as honey and yeot, and spices such as cinnamon and ginger.
Yeot (Korean: 엿) is a variety of hangwa, or Korean traditional confectionery. It can be made in either liquid or solid form, as a syrup, taffy, or candy. Yeot is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed grains. It is presumed to have been used before the Goryeo period. The steamed ingredients are lightly fermented and boiled in a large pot called a sot for a long time.
Sirutteok (시루떡) is a type of Korean rice cake (tteok) traditionally made by steaming rice or glutinous rice flour in a "siru" (시루).
Mujigae-tteok (무지개떡) or rainbow rice cake is a layered tteok of different colors resembling a rainbow. It is used for special occasions such as a banquet, party, or feast like doljanchi, hwangapjanchi. Alternative names for mujigae-tteok include saektteok (색떡) and saekpyeon (색편), both of which means "colored rice cakes".
Chapssal-tteok, also called chaltteok, is a tteok, or Korean rice cake, made of glutinous rice.
Korean regional cuisines are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.
Gangjeong (Korean: 강정) is a hangwa made with glutinous rice flour. It is a deep-fried "rice puff" with hollow inside, coated with honey followed by nutty beans, nuts, seeds, pollen, or spice powders. Gangjeong is often served during important events such as weddings, ancestral rites, and Korean New Year celebrations. Yugwa was widely distributed after the Goryeo Dynasty due to the influence of Buddhism, and was called "Goryeo dessert" in the Yuan Dynasty of China.
Injeolmi is a variety of tteok, or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients.
Red bean paste or red bean jam, also called adzuki bean paste or anko, is a paste made of red beans, used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous.
Media related to Desserts of Korea at Wikimedia Commons| Dishes by origin |
| ||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| By type and origin |
| ||||||||||||||||||||
| By type |
| ||||||||||||||||||||
