This is a list of Korean desserts.

Korean cuisine 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 envi ...

known today has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in southern

Manchuria Manchuria is an exonym (derived from the endo demonym " Manchu") for a historical and geographic region in Northeast Asia encompassing the entirety of present-day Northeast China (Inner Manchuria) and parts of the Russian Far East (Outer Manc ...

and the

Korean peninsula Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic o ...

, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.

Korean desserts

Hangwa

Hangwa ''Hangwa'' () is a general term for traditional Korean confections. With ''tteok'' (rice cakes), ''hangwa'' forms the sweet food category in Korean cuisine. Common ingredients of ''hangwa'' include grain flour, fruits and roots, sweet ingre ...

is a general term for

Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...

traditional

confectionery Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories ...

. Common ingredients in ''hangwa'' are

grain A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legum ...

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

, ''

yeot ''Yeot'' 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, o ...

'', sugar, fruit or

edible root Root vegetables are underground plant parts eaten by humans as food. Although botany distinguishes true roots (such as taproots and tuberous roots) from non-roots (such as bulbs, corms, rhizomes, and tubers, although some contain both hypocotyl ...

. *

Dasik Dasik ( ko, 다식; lit. "tea food") is a bite-size hangwa that is normally accompanied by tea. It can be made by kneading grain or other edible seed flour or pollen with honey, then pressing them into a decorative mould called ''dasikpan'' (). ...

* Gangjeong *

Gwapyeon ''Gwapyeon'' () is a jelly-like ''hangwa'' (traditional Korean confection) made with fruits. The colorful fruit jelly is commonly served at banquets. This classic dessert was served in the royal court during the Joseon dynasty. Preparation F ...

Jeonggwa ''Jeonggwa'' () is a crispy, chewy ''hangwa'' (traditional Korean confection) with vivid colors and a translucent look. It can be made by boiling sliced fruits, roots, or seeds in honey, ''mullyeot'' (rice syrup), or sugar water, then drying the ...

Maejakgwa ''Maejap-gwa'' (), also called ''maejak-gwa'' () or ''tarae-gwa'' (), is a ribbon-shaped ''hangwa'' (traditional Korean confection). Preparation Wheat flour is kneaded with ginger juice and water, then rolled into a flat sheet. The sheet is t ...

Mandugwa ''Mandu-gwa'' () is a Korean sweet dumpling filled with sweetened ingredients and coated with ''jocheong'' (rice syrup). It is a type of ''yumil-gwa'', a deep-fried ''hangwa'' (Korean confection) made with wheat flour. Mandu (food), Mandu means ...

Suksilgwa ''Suksil-gwa'' (), literally "cooked fruit", is a category of ''hangwa'' (Korean confection) consisting of cooked fruit, roots, or seeds sweetened with honey. Common ingredients include chestnut, jujube, and ginger. ''Suksil-gwa'' is similar to� ...

Yakgwa ''Yakgwa'' (), also called ''gwajul'' (), is a type of ''yumil-gwa'', which is deep-fried, wheat-based ''hangwa'' (Korean confection) made with honey, ''cheongju'' (rice wine), sesame oil, and ginger juice. Traditionally, the sweet was offered ...

Yeot ''Yeot'' 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, o ...

Yeot-gangjeong ''Yeot-gangjeong'' () is a candy bar-like variety of ''hangwa'' (traditional Korean confection) consisting of toasted seeds, nuts, beans, or puffed grains mixed with ''mullyeot'' (rice syrup). In general households, they usually make and eat ...

Yumilgwa ''Yumil-gwa'' () is a variety of ''hangwa'', a traditional Korean confection. Different varieties of ''yumil-gwa'' can be made by combining a wheat flour dough with various ingredients such as: honey, cooking oil, cinnamon powder, nuts, gin ...

File:Korean hangwa-Dasik-02.jpg,

, a variety of ''

hangwa ''Hangwa'' () is a general term for traditional Korean confections. With ''tteok'' (rice cakes), ''hangwa'' forms the sweet food category in Korean cuisine. Common ingredients of ''hangwa'' include grain flour, fruits and roots, sweet ingre ...

'', is made from ''nongmal'' (which is

starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...

made from

potatoes The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United ...

sweet potatoes The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young sho ...

or soaked

mung bean The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract G ...

s),

pine A pine is any conifer tree or shrub in the genus ''Pinus'' () of the family Pinaceae. ''Pinus'' is the sole genus in the subfamily Pinoideae. The World Flora Online created by the Royal Botanic Gardens, Kew and Missouri Botanical Garden accep ...

pollen Pollen is a powdery substance produced by seed plants. It consists of pollen grains (highly reduced microgametophytes), which produce male gametes (sperm cells). Pollen grains have a hard coat made of sporopollenin that protects the gametophyt ...

''singamchae'',

black sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalization (biology), naturalized in tropical regions a ...

, flour from rice or other grains, nuts and/or herbs. File:Korean.desserts-Yugwa-01.jpg,

made by

deep frying Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Norm ...

a mixture of grain flour and

Tteok

Tteok ''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous rice, glutinous or non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tt ...

is a class of Korean

rice cake 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 and are particularly preval ...

s made with

glutinous Domestication syndrome refers to two sets of phenotypic traits that are common to either domestication of animals, domesticated animals, or domesticated plants. These traits were identified by Charles Darwin in ''The Variation of Animals and Pl ...

rice flour Rice flour (also rice powder) 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 a ...

(also known as sweet rice or ''chapssal''), by steaming. * Baek-seolgi * Gaepi-tteok * Bupyeon * Danja *

Hwajeon ''Hwajeon'' (), or flower cake is a small Korean pan-fried rice cake. It is made out of glutinous rice flour, honey and edible petals from seasonal flowers, such as rhododendron. It is eaten during the festivals of ''Samjinnal'' and Buddha's Birt ...

Injeolmi ''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. It is a representa ...

Jeolpyeon ''Jeolpyeon'' () is a type of ''tteok'' (rice cake) made of non-glutinous rice flour. Unlike when making ''siru-tteok'' or '' baekseolgi'', the rice flour steamed in '' siru'' is pounded into a dough, divided into small pieces, and patterned wit ...

Jeungpyeon ''Jeungpyeon'' (), also called ''sultteok'' (), is a variety of ''tteok'' (rice cake) made by steaming rice flour dough prepared with ''makgeolli'' (rice wine). Preparation Sieved non-glutinous rice flour is mixed with hot ''makgeolli'' (rice ...

* Mujigae tteok *

Sirutteok Sirutteok (시루떡) is a type of Korean rice cake (''tteok'') traditionally made by steaming rice or glutinous rice flour in a "siru" (시루). The Siru is an earthenware steaming vessel that dates back to the late bronze age of the Korean ...

Songpyeon ''Songpyeon'' (, 松䭏) is a traditional Korean food made of rice powder. It is a type of ''tteok'', small rice cakes, traditionally eaten during the Korean autumn harvest festival, Chuseok. It is a popular symbol of traditional Korean culture ...

Tteokbokki (), or simmered rice cake, is a popular Korean food made from small-sized (long, white, cylinder-shaped rice cakes) called (; "rice cake noodles") or commonly (; " rice cakes"). * Eomuk (fish cakes), boiled eggs, and scallions are some commo ...

Tteokguk Tteokguk * () or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of the broth/soup (''guk'') with thinly sliced rice cakes (''tteok''). It is tradition to eat ''tteokguk' ...

Yaksik ''Yaksik'' or ''yakbap'' (literally "medicinal food" or "medicinal rice") is a sweet Korean dish made by steaming glutinous rice, and mixing with chestnuts, jujubes, and pine nuts. It is seasoned with honey or brown sugar, sesame oil, soy sauce, ...

File:Korean culture-Doljanchi-01.jpg, Bupyeon, with mujigae tteok at top. Bupyeon are doughs of glutinous rice flour and a sweet filling and covered with ''gomul'' (powdered beans). File:Korean.dessert-Tteok-Jeolpyeon-dotori-ssuk-01.jpg,

is prepared with rice powder dough which is steamed and patterned. File:Korean rice cake-Songpyeon-01.jpg,

are small rice cakes traditionally eaten during the

Korea Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic o ...

n autumn

harvest festival A harvest festival is an annual celebration that occurs around the time of the main harvest of a given region. Given the differences in climate and crops around the world, harvest festivals can be found at various times at different places. ...

Chuseok ''Chuseok'' (; , literally "autumn evening"), also known as ''Hangawi'' (Hangul: ; ; from archaic Korean for "the great middle (of autumn)"), is a major mid-autumn harvest festival and a three-day holiday in South Korea celebrated on the 15th ...

References

External links

* {{Lists of prepared foods

Desserts Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of ...

Korean desserts

Hangwa

Tteok

See also

Korean desserts

Related topics

References

External links