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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 ...
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.
Mujigae-tteok (Korean: 무지개떡) or rainbow rice cake is a layered tteok (rice cake) of different colors resembling a rainbow. [1] It is used for special occasions such as a banquet, party, or feast like doljanchi (first birthday), hwangapjanchi (60th birthday).
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.
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.
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.
Tteok (Korean: 떡) is a general term for Korean rice cakes.They are made with steamed flour of various grains, [1] especially glutinous and non-glutinous rice.Steamed flour can also be pounded, shaped, or pan-fried to make tteok.
Mandu-gwa (Korean: 만두과; Hanja: 饅頭菓) is a Korean sweet dumpling filled with sweetened ingredients and coated with jocheong (rice syrup). It is a type of yumil-gwa, a deep-fried hangwa (Korean confection) made with wheat flour. [1] Mandu means "dumplings" and gwa means "confection".