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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 ...
Print/export Download as PDF; Printable version; In other projects ... Pages in category "Korean desserts" The following 4 pages are in this category, out of 4 total.
Gwapyeon (Korean: 과편; Hanja: 果片) is a jelly-like hangwa (traditional Korean confection) made with fruits. [1] The colorful fruit jelly is commonly served at banquets. [ 2 ] This classic dessert was served in the royal court during the Joseon dynasty.
In a medium saucepan of salted boiling water, cook the shrimp until almost white throughout, 2 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water.
Yakgwa (약과; 藥菓), consisting of two syllables, yak (약; 藥; "medicine") and gwa (과; 菓; "confection"), means "medicinal confection". [7] This name comes from the large amount of honey that is used to prepare it, [4] [8] because pre-modern Koreans considered honey to be medicinal and so named many honey-based foods yak ("medicine").
Gangjeong (Korean: 강정) is a hangwa (a traditional Korean confection) made with glutinous rice flour.It is a deep-fried "rice puff" with hollow inside, coated with honey followed by nutty beans, nuts, seeds, pollen, or spice powders.
Sujeonggwa (Korean: 수정과) is a Korean traditional cinnamon punch. Dark reddish brown in color, it is made from mainly cinnamon, sugar, water and ginger. It is often served with gotgam (dried persimmon) and garnished with pine nuts. [1] The punch is made by brewing first the cinnamon sticks and ginger at a slow boil.
Hwajeon (화전) – small sweet pancakes made of glutinous rice flour and flower petals of Korean azalea, chrysanthemum, or rose; Bukkumi (부꾸미), pan-fried sweet tteok with various fillings in a crescent shape [3] Juak (주악), made of glutinous rice flour and stuffed with fillings such as mushrooms, jujubes, and chestnuts, and pan-fried.