Korean desserts offer a delightful exploration of unique flavors and textures that might be unfamiliar to those who mainly know Korean cuisine for its savory dishes. These sweet treats range from shaved ice concoctions to pastries filled with sweet red beans, showcasing Korea’s culinary creativity and cultural traditions.
When you try Korean desserts, you’ll discover a wonderful balance of sweetness that isn’t overpowering, often highlighted with ingredients like rice, sweet potatoes, and various fruits. Many traditional Korean sweets have histories dating back centuries.
Modern interpretations continue to evolve in bakeries and cafés throughout South Korea today. These desserts provide a perfect ending to a Korean meal or can be enjoyed as a standalone snack with tea.
1. Songpyeon (Half-Moon Rice Cakes)
Songpyeon are traditional Korean rice cakes shaped like half-moons. Cooks make them from rice flour dough and stuff them with sweet fillings like sweetened sesame seeds.
These bite-sized treats feel chewy and offer a subtle nutty flavor. Traditionally, families steam songpyeon on a bed of pine needles, which gives them a unique pine aroma.
You’ll often see songpyeon in various colors. They’re especially popular during Chuseok, Korea’s Mid-Autumn Festival, when families gather to make them together.
2. Yaksik (Sweet Rice with Nuts and Dried Fruits)
Yaksik is a popular Korean rice cake made with sweet glutinous rice mixed with nuts and dried fruits. Its name reflects its medicinal origins—”yak” means medicine in Korean.
The classic recipe includes chestnuts, pine nuts, and jujubes. Modern versions incorporate cranberries, pecans, walnuts, raisins, dates, and sunflower seeds.
Yaksik has a pleasantly chewy texture from the glutinous rice. Honey or brown sugar sweetens it, and cinnamon and sesame oil add distinctive flavor.
You can easily prepare this dessert at home using an Instant Pot or electric rice cooker.
3. Bukkumi (Pan-Fried Sweet Rice Cake)
Bukkumi are delightful half-moon shaped rice cakes that cooks pan-fry to perfection. They feature a crispy exterior with a soft, chewy interior that creates a wonderful textural contrast.
People make these dumplings from sweet rice flour and stuff them with sweet fillings, most commonly red bean paste. When cooked, the cakes develop a golden crust while maintaining their gooey center.
These traditional treats originate from the Gangwondo region of Korea. You can enjoy them as a snack or dessert.
4. Hotteok (Sweet Syrup-filled Pancakes)
Hotteok is one of Korea’s most beloved street foods, especially popular during winter months. These golden-fried pancakes hide a delicious surprise inside—a gooey brown sugar syrup filling that oozes out with each bite.
The pancake dough uses flour and creates a slightly crispy exterior with a pleasant chewiness. When you bite into hotteok, you’ll experience the wonderful contrast of textures.
The filling typically contains brown sugar, cinnamon, and sometimes nuts or seeds for added crunch. Koreans often line up at street vendors to get their hands on these warm, sweet treats.
5. Hodugwaja (Walnut Cake)
Hodugwaja is a popular Korean street food dessert. These small, round cakes have a crispy outer shell and a sweet filling inside.
The filling typically consists of sweet red bean paste with a whole walnut in the center. This combination gives you a satisfying crunch when you bite into it.
You can find these warm treats at street vendors throughout Korea. They’re often compared to bungeoppang (fish-shaped pastries) but with their own unique walnut flavor.
Cooks use a special pan with round molds, similar to a waffle iron, to make the cakes. When fresh, they’re crispy on the outside and soft on the inside.
6. Patbingsu (Shaved Ice with Red Bean)
Patbingsu is a popular Korean dessert perfect for hot summer days. This refreshing treat features a base of finely shaved ice topped with sweet red beans, also known as pat in Korean.
The basic version includes milk poured over the ice to create a creamy texture. Many variations add colorful toppings like fresh fruit chunks, chewy rice cakes, and a drizzle of sweetened condensed milk.
You can find patbingsu in most Korean cafes during summer months. Try making it at home with canned sweet red beans for a quick version.
7. Goguma Mattang (Candied Sweet Potatoes)
Goguma Mattang is a popular Korean sweet treat made from chunks of sweet potato coated in a glossy caramelized sugar syrup. Cooks typically deep-fry the sweet potatoes until golden, then toss them in a hot sugar syrup that hardens into a crunchy candy coating.
Healthier versions use baked sweet potatoes. The contrast between the fluffy, soft interior and the crunchy, sweet exterior makes this dessert irresistible.
This simple treat requires just a few ingredients—sweet potatoes, sugar, and sometimes sesame seeds for garnish. It’s both a common street food and a homemade snack throughout Korea.
8. Chapssal Tteok (Glutinous Rice Cake)
Chapssal Tteok is a popular Korean dessert made from glutinous rice flour. This soft, chewy treat is similar to Japanese mochi but with distinctly Korean flavors and preparation methods.
The traditional version often contains sweet red bean paste (called “chapssaltteok” when filled this way). Modern variations include many different fillings.
Some versions are shaped like half-moons and pan-fried, while others are formed into small balls. You might find them colored with natural ingredients or food coloring.
9. Hwangnam-ppang (Red Bean Pastry)
Hwangnam-ppang is a famous Korean pastry from Gyeongju city. It gets its name from Hwangnam-dong, the area where it originated.
This traditional pastry features a thin, soft outer layer with sweet red bean paste inside. Some varieties use white bean paste instead of red.
Hwangnam-ppang is considered a local specialty in Gyeongju. You’ll find these pastries sold at many bakeries and street vendors throughout the area.
When you bite into one, you’ll enjoy the contrast between the delicate exterior and the sweet, smooth bean filling.
10. Dalgona Candy (Honeycomb Toffee)
Dalgona candy is a popular Korean honeycomb toffee treat that’s incredibly simple to make. You only need two main ingredients: sugar and baking soda.
This sweet treat became internationally famous through Korean dramas and Squid Game. The candy takes less than 5 minutes to prepare and creates a crunchy, airy texture.
In Korea, people also call this candy Ppopgi. The traditional version features fun shapes pressed into the center, challenging you to eat around the shape without breaking it.
You can enhance your dalgona by adding nuts for extra flavor and texture. When making it at home, be careful with the hot sugar mixture as it can cause burns.
11. Maekjeokgwa (Honey Cookies)
Maekjeokgwa, also known as Yakgwa, are traditional Korean honey cookies that have been enjoyed for generations. These deep-fried treats offer a perfect balance of chewy and crunchy textures.
Cooks make the cookies with flour, sesame oil, ginger, and soju. After frying, they soak the cookies in a sweet honey syrup that gives them their distinctive flavor.
You’ll notice the beautiful layered appearance of these cookies, often decorated with patterns pressed into the dough before cooking. They pair perfectly with tea and are commonly served during special occasions and holidays in Korea.
12. Kkae Gangjeong (Sesame Crunch)
Kkae Gangjeong is a traditional Korean sweet that features sesame seeds as the star ingredient. This crunchy treat combines sesame seeds with honey and sugar to create a delightful candy that’s both nutty and sweet.
You can easily make this at home with just a few simple ingredients. The basic recipe includes sesame seeds, honey, and sugar, but you can customize it by adding your favorite nuts or seeds.
In Korea, you might also find a variation called ttangkong-gangjeong, which uses peanuts instead of sesame seeds. Both versions are popular treats that offer a satisfying crunch.
13. Bungeoppang (Fish-Shaped Pastry with Red Bean)
Bungeoppang is a popular Korean winter street snack shaped like a fish. The name comes from “bungeo,” which means crucian carp in Korean.
These pastries have a crispy outside and a warm, soft inside. They’re typically filled with sweet red bean paste, though you can now find versions with custard or chocolate.
To make bungeoppang, cooks pour batter into a fish-shaped mold, then add red bean paste, followed by more batter on top. Vendors sell these delicious treats on cold winter days in Korea.
The fish shape makes them fun to eat, starting with either the head or tail.
14. Jujube Tea (Sweet Dried Date Tea)
Jujube Tea, also known as Daechu Cha in Korean, is a caffeine-free fruit tea made from dried jujubes (red dates). This sweet, fruity beverage offers both delightful flavor and health benefits.
To make Jujube Tea, simmer dried jujubes with water and often enhance the flavor with ginger slices and a cinnamon stick. Some recipes add pine nuts for decoration and extra flavor.
The tea has a naturally sweet taste with a comforting, homey quality. You can enjoy it hot or cold, making it perfect for any season.
Many Koreans value this tea not just for its taste but also for its healing properties. It’s especially popular as a soothing bedtime drink.
15. Sikhye (Sweet Rice Punch)
Sikhye is a traditional Korean sweet rice drink that refreshes and satisfies. This popular beverage comes from fermenting malt barley with rice, creating a unique sweet flavor that many find delightful.
The fermentation process turns the rice grains white and spongy, giving them a melt-in-your-mouth texture when you drink sikhye. The soft rice grains float in the sweet liquid, adding an interesting textural element.
You can enjoy sikhye cold, making it especially perfect for hot summer days. Its moderately sweet taste and distinctive barley aroma offer a refreshing finish to a meal or a pleasant treat any time of day.
16. Choco Pie (Chocolate-Coated Marshmallow Cake)
Choco Pie is a beloved Korean snack cake that has gained popularity both within Korea and internationally. It consists of two small round cake layers with a fluffy marshmallow filling, all covered in chocolate.
While not originally from Korea, Choco Pies have become deeply integrated into Korean snack culture. The Orion brand is particularly famous for its version of this treat.
Interestingly, Choco Pies have developed a unique significance in North Korea, where they became so valued that a black market developed for them. Some factories even used them as bonuses for workers.
You can find these sweet treats in various flavors, with the original remaining the most recognizable and popular choice.
17. Yanggaeng (Korean Jelly Dessert)
Yanggaeng is a smooth, sweet jelly dessert that’s popular in Korea. The traditional version uses red bean paste, agar, and sugar to create a soft yet firm texture.
While red bean is the classic flavor, you can now find yanggaeng in many varieties including chestnut, pumpkin, sweet potato, and various fruits. The dessert has a silky, smooth consistency that melts in your mouth.
This convenient treat often comes individually wrapped. It’s perfect for on-the-go snacking.
You might enjoy yanggaeng as an afternoon pick-me-up or as a light dessert after meals.
18. Injeolmi (Powdered Rice Cake)
Injeolmi is a beloved Korean rice cake made from glutinous rice and coated with roasted soybean powder. These chewy, mildly sweet treats are a favorite for special occasions in Korea.
You’ll recognize injeolmi by its distinctive coating of fine, nutty soybean powder known as “konggaru.” The rice cake itself has a pleasant, stretchy texture that comes from the glutinous rice.
You can enjoy injeolmi as a breakfast, snack, or dessert. It pairs wonderfully with tea or your favorite beverage.
The combination of the chewy texture and nutty flavor makes it a satisfying treat any time of day.
19. Yugwa (Glutinous Rice Snack)
Yugwa is a traditional Korean dessert that people have enjoyed for generations. This sweet snack mixes glutinous rice flour with rice wine (cheongju) to form a dough.
Cooks steam, pound, and cut the dough into small pieces before deep-frying them until crispy. This process gives yugwa its signature airy texture and subtle crunch.
After frying, people typically coat the snack with honey or sweet syrup. Many versions also include sesame seeds and cinnamon for added flavor.
You can find yugwa at Korean markets or traditional tea houses. It pairs well with tea and is often served during celebrations and holidays.
20. Tteokbokki Sweet Version (Sweet Rice Cake)
Tteokbokki is often known as a spicy dish, but it also comes in a sweet variation that’s perfect for dessert lovers. The sweet version uses the same chewy rice cakes but pairs them with honey or sweet sauces instead of spicy gochujang.
You can make this at home by pan-frying rice cakes in butter until they’re slightly crispy on the outside. Then drizzle honey over the warm cakes and enjoy the delightful contrast of textures.
Some versions include cinnamon or brown sugar for extra flavor. The simplicity of this three-ingredient dessert makes it an easy way to try Korean sweets at home.
21. Sweet Persimmon with Nuts
Gotgamssam is a simple yet delicious Korean dessert that pairs dried persimmons with walnuts. This traditional treat requires only two main ingredients: gotgam (dried persimmons) and hodu (walnuts).
To make this dessert, slice open the dried persimmons and place walnut halves inside before wrapping them back up. The natural sweetness of the persimmon complements the slightly bitter taste of the walnut perfectly.
Some modern variations include adding sweet potato or other nuts to the persimmon rolls. This dessert shows how Korean cuisine often creates complex flavors from minimal ingredients.
You’ll find gotgamssam served as both a snack and a dessert throughout Korea. It’s especially popular during fall and winter seasons.
Understanding Korean Desserts
Korean desserts offer a unique blend of flavors, textures, and cultural significance that sets them apart from Western sweets. They often balance sweetness with other flavors and incorporate ingredients that might surprise those unfamiliar with Korean cuisine.
Historical Influences on Korean Sweets
Korean desserts have evolved over thousands of years, shaped by both necessity and outside influences. During the Three Kingdoms period (57 BCE-668 CE), people made simple sweets from grains and honey as early forms of desserts.
Chinese influence introduced new preparation techniques and ingredients during the Goryeo Dynasty (918-1392). The royal courts of the Joseon Dynasty (1392-1897) later refined many sweet recipes, creating elaborate confections for ceremonies and special occasions.
Buddhist temples played a crucial role in preserving dessert-making traditions. Monks developed plant-based sweets using local ingredients when meat and dairy were restricted.
Japanese occupation (1910-1945) brought new baking methods while the Korean War introduced American influences. These historical layers still appear in modern Korean desserts.
Traditional Ingredients Used
Common Base Ingredients:
- Rice (various forms: flour, powder, glutinous)
- Red beans (pat or adzuki)
- Honey and traditional sweeteners
- Sesame (seeds and oil)
- Nuts (pine nuts, chestnuts)
Korean desserts frequently use fruits like persimmons, Asian pears, and jujubes. Flowers and plants such as mugwort, lotus root, and chrysanthemum add distinct flavors and medicinal benefits.
Traditional sweeteners differ from Western ones. Honey, fruit syrups, and grain malts provide sweetness instead of refined sugar.
These natural sweeteners offer more complex flavors.
Many Korean desserts incorporate medicinal ingredients. Ginseng, cinnamon, and ginger appear in sweet recipes, reflecting the Korean principle that food should provide both pleasure and health benefits.
Modernization of Classic Recipes
Today’s Korean desserts blend traditional techniques with contemporary trends. Bingsu (shaved ice) has evolved from a simple street food to elaborate cafe creations topped with fresh fruits, condensed milk, and various toppings.
Social media has accelerated innovation in Korean desserts. Instagram-friendly creations like viral dalgona coffee during the pandemic show how Korean sweets can quickly gain global popularity.
Fusion desserts now appear in trendy cafes across Seoul. You’ll find traditional rice cakes flavored with matcha or filled with chocolate, showing how classic recipes adapt to modern tastes.
Popular Modern Adaptations:
- Hotteok (filled pancakes) with new fillings like cheese or Nutella
- Bungeoppang (fish-shaped pastries) with non-traditional fillings
- Western-style cakes incorporating traditional Korean flavors
Korean dessert chains have expanded globally. They introduce international audiences to treats like soft serve in fish-shaped cones and honey-filled bread.
Cultural Significance of Korean Sweets
Korean desserts play a vital role in the country’s culinary heritage. They connect generations through traditional recipes and showcase Korea’s emphasis on natural ingredients rather than excessive sugar.
Role in Celebratory Events
Korean sweets hold special meaning during holidays and life milestones. During Seollal (Lunar New Year), families prepare yakgwa (honey cookies) and gangjeong (sweet rice puffs) to honor ancestors and bring good fortune.
For Chuseok (Harvest Festival), families make songpyeon (half-moon rice cakes) together. The tradition says that if you make beautiful songpyeon, you’ll meet a good spouse or have a beautiful baby.
Doljabi ceremonies (first birthday celebrations) feature colorful rice cakes called mujigae-tteok. These rainbow-colored treats symbolize wishes for the child’s bright future.
Wedding ceremonies traditionally include sujeonggwa (cinnamon punch) and various forms of tteok (rice cakes) to symbolize fertility and prosperity for the newlyweds.
Regional Variations Across Korea
Korean desserts vary significantly by region based on local ingredients and climate. Jeju Island specializes in omegitteok, made with local millet and famous for its chewy texture and subtle sweetness.
Gyeonggi Province is known for hwajeon (flower pancakes). Cooks use seasonal blooms like azalea or chrysanthemum pressed into sweet pancakes.
In the northern regions, people make patjuk (red bean porridge) thicker with more glutinous additions. This hearty dish provides warmth during harsh winters.
Coastal areas like Busan feature desserts with maritime influences. Their versions often incorporate seaweed or dried seafood elements in unexpected sweet applications.
Gangwon Province specializes in honey-based sweets due to its traditional beekeeping culture. Locals create unique variations of traditional desserts with distinctive mountain honey flavors.
