Hotteok To Dasik: 7 Sweets That Shape Korea's Irresistible Dessert Scene

The days of South Korean cuisine being limited to Korean BBQ are long gone. Menus are adorned with dishes like bibimbap and kimchi, and traditional flavours have been combined with various culinary styles to create a new class of Korean tacos and burgers. Korean cuisine is among the healthiest in the world, which contributes to its appeal, but one aspect of the meal that is still sometimes overlooked is Korean sweets.

Read more: Ditch Wine for Makgeolli? A 2000-Year-Old Korean Beverage

Shaved Ice

This Korean shaved ice delicacy, also called bingsu, is a refreshing treat on a hot summer day. Patbingsu, which translates to "ice shavings with red beans," is the most well-liked variant. Patbingsu can have condensed milk, fruit syrup, chopped fruits, and red bean paste as additional sweet toppings.

Other iterations of this Korean treat, such as cookie bingsu, are also available to taste. Top it with cereal or ice cream for an easy yet entertaining variation.

Dasik

These delicately designed biscuits, a popular Korean treat, seem too good to eat. Dasik, which are frequently made from rice or soybean flour, are pressed into a mould to imprint shapes, letters, and floral designs. They are available in a variety of natural colours and flavours. In general, the colours go well with the flavour. Sesame seeds are black, for instance, whereas matcha dasik is green. They're light and not too sweet, and they're usually eaten with tea. The texture is delicate and melts in your mouth.

Hotteok

Popular Korean pancakes called hotteok are typically stuffed with nuts like peanuts and walnuts, cinnamon, and brown sugar. In many Korean street stalls, it is frequently served as street food, particularly in the winter months. The pancakes are known for their crispy outside and soft, and chewy within, and they can be thin or thick.

Hotteok is thought to have originated in the late 1800s when Chinese traders accompanied their soldiers to Korea. Many of them made the decision to remain in Korea and continued to make Chinese-style pancakes with flavourful fillings. The Koreans, however, liked the sweet fillings better than the savoury ones.

Gyeongdan

Gyeongdan are traditional Korean cakes made of soft rice dough wrapped around a delicious red bean filling. They are spherical and chewy. They are typically covered in vibrant powders when boiling, ranging from grated coloured coconut to mugwort powder and crushed black sesame and roasted soybean.

These little rice cakes are a well-liked confection that's frequently eaten on a variety of festive occasions.

Bungeoppang

The translation of bungeoppang is "carp bread." The name does not let you down. Fish-shaped, the food resembles a hybrid of a waffle and a pancake with red bean paste within. Sweet potatoes, custard, and cheese—if you're on Jeju Island—are some more filler options. In Korea, street vendors serve bungeoppang—a dish that is prepared in tiny fish moulds—during the winter months. They are the ideal treat to eat on the go since they are soft inside and crispy outside.

Hwajeon

Hwajeon is a speciality rice pancake from South Korea topped with edible flowers. Traditionally, it is made in the spring using wild chrysanthemums, pear blooms, rose petals, or Korean azaleas. Hwajeon is thought to have originated during the Koryo Dynasty when it was enjoyed at a customary picnic known as Hwajeon Nori.

At the picnic, the women used to manufacture hwajeon, socialise, dance, or compose poetry. Hwajeon, a sweet dessert whose name translates to "flower cake" in Sino-Korean, is not only a tasty delicacy but also a genuine artistic creation.

Honey Bread

Honey bread is the Korean version of Brick Toast, also known as Shibuya Toast, a treat that gained popularity in Japan. Syrup, ice cream, and whipped cream are served on a large slice of fluffy sandwich bread. Usually, chopped fruit (strawberries, for example) is added as well.