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 M ...

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 ...

, 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 ingr ...

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 (skill), 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 overlappi ...

. 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 cul ...

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, ...

'', sugar, fruit or edible root. * Dasik * Gangjeong * Gwapyeon * Jeonggwa * Maejakgwa * Mandugwa * Suksilgwa * Yakgwa *

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, ...

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 e ...

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, gi ...

File:Korean hangwa-Dasik-02.jpg, Dasik, 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 ingr ...

'', 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 die ...

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 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 Fabaceae, legume family.Brief Introduction of Mung Bean. Vigna Radiata ...

s),

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

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 gametop ...

''singamchae'', black sesame,

, 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. ...

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 or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tte ...

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

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 ...

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

Bupyeon ''Bupyeon'' () is a type of steamed ''tteok'' (rice cake), used in traditional weddings. It is a local specialty of Miryang, South Gyeongsang Province. Preparation Glutinous rice flour is kneaded with boiling water and rolled into small round c ...

* 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 ...

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 * Jeungpyeon *

Mujigae tteok ''Mujigae-tteok'' () or rainbow rice cake is a layered ''tteok'' (rice cake) of different colors resembling a rainbow. It is used for special occasions such as a banquet, party, or feast like ''doljanchi'' (first birthday), '' hwangapjanchi'' (60t ...

* Sirutteok * Songpyeon *

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 comm ...

* Tteokguk * Yaksik File:Korean culture-Doljanchi-01.jpg,

, with

mujigae tteok ''Mujigae-tteok'' () or rainbow rice cake is a layered ''tteok'' (rice cake) of different colors resembling a rainbow. It is used for special occasions such as a banquet, party, or feast like ''doljanchi'' (first birthday), '' hwangapjanchi'' (60t ...

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

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