List of Korean desserts

Hotteok is a variety of filled Korean pancake, and is a popular street food of South Korea.

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]

Korean desserts

Bungeoppang is a pastry prepared using an appliance similar to a waffle iron.

• Bungeoppang
• Chapssaltteok
• Gyeongju bread
• Hoppang
• Hotteok
• Kkultarae
• Melona
• Patbingsu
• Twibap
• Yakgwa

• 
  Gyeongju bread is a small pastry with a filling of red bean paste.
• 
  Kkultarae is composed of fine strands of honey and maltose, often with a sweet nut filling.
• 
  Hotteok with edible seeds

Hangwa

Yeot covered with nuts (ttangkong yeot). Yeot is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called a sot.

Hangwa is a general term for Korean traditional confectionery. Common ingredients in hangwa are grain flour, honey, yeot, sugar, fruit or edible root.

• Dasik
• Gangjeong
• Gwapyeon
• Jeonggwa
• Maejakgwa
• Mandugwa
• Suksilgwa
• Yakgwa
• Yeot
• Yeotgangjeong
• Yumilgwa

• 
  Dasik, a variety of hangwa, is made from nongmal (which is starch made from potatoes, sweet potatoes or soaked mung beans), pine pollen singamchae, black sesame, honey, flour from rice or other grains, nuts and/or herbs.^[2][3][4]
• 
  Yumilgwa made by deep-frying a mixture of grain flour and honey.

Tteok

Tteok being pounded; hundreds of different kinds of tteok are eaten year round

Injeolmi is a variety of tteok, or Korean rice cake, made by steaming and pounding glutinous rice flour.

Tteok is a class of Korean rice cakes made with glutinous rice flour (also known as sweet rice or chapssal), by steaming.

• Baekseolgi
• Baram tteok
• Bupyeon
• Danja
• Hwajeon
• Injeolmi
• Jeolpyeon
• Jeungpyeon
• Mujigae tteok
• Sirutteok
• Songpyeon
• Tteokbokki
• Tteokguk
• Yaksik

• 
  Bupyeon, with mujigae tteok at top. Bupyeon are doughs of glutinous rice flour and a sweet filling and covered with gomul (powdered beans).^[5]
• 
  Jeolpyeon is prepared with rice powder dough which is steamed and patterned.
• 
  Songpyeon are small rice cakes traditionally eaten during the Korean autumn harvest festival, Chuseok.

See also

Korean desserts

• Korean cuisine – sweets
• List of Korean dishes – desserts

Related topics

• Cuisine
• Korean snacks (category)
• List of desserts
• List of Korean beverages

References

1. "Korean Cuisine (한국요리 韓國料理)" (in Korean). Naver / Doosan Encyclopedia. Retrieved 2009-03-28.
2. "Kinds of Hangwa". Dasik (Pattern pressed cake). Korea Agro-Fisheries Trade Corporation. Retrieved 2008-06-02.
3. "Dasik (다식 茶食)" (in Korean). EncyKorea. Retrieved 2008-06-02.
4. Pyojun gugeo daesajeon: dasik
5. 고물 (in Korean). Nate Korean-English Dictionary.

External links

• Media related to Desserts of Korea at Wikimedia Commons
• Media related to Hangwa at Wikimedia Commons
• Media related to Tteok at Wikimedia Commons