Desserts Recipes
54 recipes. Page 1 of 3
Desserts are the sweet finish to a meal or a enjoyable snack any time of day. This collection spans Korean traditional sweets - yakgwa (honey cookies), hotteok (sweet pancakes), injeolmi (rice cakes) - as well as puddings, parfaits, and frozen treats.
Steamed White Rice Cake (Soft Crumbly Korean Traditional Rice Dessert)
Baekseolgi is a white steamed rice cake made entirely from non-glutinous rice flour, with modest sugar and salt added. The ingredient list is short, which means technique determines the result. Sifting the flour two to three times builds air into the fine particles; that incorporated air produces the characteristic crumbly, soft texture after steaming. Skip the sifting and the cake steams dense and coarse. Moisture level is checked by hand: the flour should clump when squeezed but fall apart with a light touch. Too dry and the inside comes out powdery even after steaming; too wet and the surface turns sticky. The steamer must be fully boiling before the flour goes in, and strong steam maintained continuously for twenty to twenty-five minutes without lifting the lid. A cotton cloth laid under the lid catches condensation before it can drip onto the surface - those drops create wet patches that spoil the even white finish. Sugar is kept low, letting the clean, neutral sweetness of the rice come through. The cake firms up as it cools, so it is best eaten warm. Dried jujube slices or pumpkin seeds pressed into the surface before steaming add color to the otherwise plain white top.
Baesuk (Korean Poached Pear Punch)
Baesuk is a traditional Korean punch made by slowly simmering whole or large-cut Korean pear with ginger, whole black peppercorns, and dried jujubes. As the pear cooks over low heat, its juice gradually dissolves into the liquid, building a natural sweetness that forms the drink's backbone. Ginger contributes a warm, peppery sharpness that interlocks with the pear's sweetness, producing a flavor that is comforting yet clean. Whole peppercorns are added sparingly and function as an aromatic element rather than a source of actual heat. Jujubes add a faint reddish tint and a mild fruity undertone to the liquid. Honey is stirred in after the heat is turned off and the temperature has dropped slightly to preserve its fragrance; because the pear already provides significant sweetness, the honey amount should start small and be adjusted by taste. Overnight refrigeration allows the ginger and pear flavors to penetrate more fully, rounding out the drink. Pine nuts floated on the surface before serving add a subtle oily richness to the finish of each sip. Historical records indicate that baesuk appeared on royal banquet tables during the Joseon dynasty and at aristocratic tea spreads, and Korean traditional medicine has long recommended it as a remedy for cold prevention and digestive support. Even today it remains a seasonal drink associated with holidays and ancestral rite preparations.
Bam Tiramisu (Chestnut Tiramisu)
Chestnut tiramisu is a variation of the traditional Italian dessert that incorporates chestnut puree into the mascarpone cheese filling. This modification transforms a standard cafe dessert into a preparation specifically associated with the autumn season in Korea. The fundamental elements of the recipe remain consistent with the classic version. It utilizes ladyfinger biscuits that have been soaked in espresso, a filling made of whipped mascarpone and cream, and a final layer of cocoa powder. However, the introduction of chestnut puree alters the profile of the cream. Instead of a simple dairy richness, the mixture takes on an earthy quality. Using a puree made from chestnuts boiled at home, rather than a store-bought paste, helps maintain the natural grain of the nut. This provides the cream with a specific texture that is noticeable in every spoonful. When preparing the ladyfingers, the espresso soak requires a high level of precision. Each biscuit should be dipped for approximately one to two seconds. If the ladyfingers are submerged for a longer duration, they absorb an excessive amount of liquid. This leads to a waterlogged consistency which can cause the structural layers of the dessert to collapse while it sits in the refrigerator. The assembly process follows a predictable sequence. A layer of soaked ladyfingers is placed at the bottom, followed by a layer of the chestnut cream. This pattern is repeated once more before the entire dish is placed in the refrigerator to rest for at least four hours. This period of refrigeration is essential to the final outcome. During these hours, the ladyfingers absorb moisture from both the espresso and the cream layer above them. This process changes the biscuits from a crunchy state to a soft texture similar to cake, which allows for clean slices. Just before the dessert is served, a thin layer of cocoa powder is applied to the top. This adds a bitter element that balances the sweetness of the chestnuts. Preparing the tiramisu in individual glass containers or cups ensures that the portions are easy to manage and allows the different layers of the dessert to be clearly visible from the side.
Chestnut Sweet Jelly (Korean Agar-Set Chestnut White Bean Confection)
Bam yanggaeng is built from three components: chestnut puree, white bean paste, and agar powder. Boiled chestnuts are mashed fine and combined with the bean paste, then dissolved agar, sugar, and honey are stirred into the mixture before it is brought to a brief boil. Poured into a mold and left to cool at room temperature, the agar sets the block into firm, clean-slicing slabs - a texture that comes from agar's sharp recrystallization as it cools, which produces a harder and more abrupt snap than gelatin-based confections. The starchy density of chestnuts gives the cross-section a smooth, fine-grained quality that plain bean paste lacks. A small amount of salt is critical: it draws the sweetness into focus rather than muting it. Skimming air bubbles before pouring ensures a flat, even surface. Prepared as a holiday gift in Korean households for generations, the finished block keeps in the refrigerator for about a week without losing texture.
Korean Black Raspberry Jelly
Bokbunja jelly cups are a chilled Korean dessert made by setting bokbunja, the Korean black raspberry, with gelatin sheets and a measured addition of lemon juice for acidity balance. The process requires dissolving the bloomed gelatin sheets into sugar syrup that has been removed from the heat; adding gelatin to boiling liquid breaks down its protein chains and compromises its setting ability. A single pass through a fine strainer removes air bubbles and sediment, producing a perfectly smooth surface that lets the deep purple of the bokbunja come through cleanly and without distortion. Topping each cup with fresh blueberries and a mint leaf reinforces the berry flavor while providing a sharp visual contrast against the dark jelly beneath. Bokbunja is well known in Korea as a traditional medicinal ingredient and as the base of the country's signature fruit wine; these jelly cups translate its tartness and intense pigmentation into a simple refrigerator dessert that can be prepared ahead and served straight from the cold. The result is a bright, clean finish that sits light on the palate.
Barley Puff Brittle (Korean Puffed Barley Walnut Sesame Candy)
Bori-gangjeong is a Korean barley puff brittle made by tossing puffed barley and roughly chopped walnuts with toasted sesame seeds in a syrup of rice malt, sugar, and honey cooked precisely to 118 degrees Celsius. Temperature is the deciding variable: below that threshold the brittle never fully sets and stays soft and sticky even when cool, while above it the result hardens into something that resists the teeth uncomfortably. Once the correct temperature is reached, the mixture must be worked quickly - the syrup sets fast. Sesame oil stirred in at the very end coats the barley in a layer of nutty fragrance that ties the toasty grain, the honey sweetness, and the dense crunch of walnut together. Scoring the slab while it is still pliable is essential: cuts made after the brittle fully sets tend to crack rather than slice cleanly, and the pieces lose their uniform shape. The deep sweetness of the rice malt syrup and the nuttiness of the barley combine into a straightforward but lingering flavor that keeps the hand returning to the plate.
Pan-Fried Sweet Rice Cake
Bukkumi is a traditional Korean pan-fried rice cake made from glutinous rice flour dough filled with sweet red bean paste seasoned with cinnamon and sugar. Using hot water to form the dough partially gelatinizes the starch, creating a pliable skin that stretches without cracking - though the dough must stay covered with a damp cloth throughout assembly to prevent the surface from drying out. Folding the dough into half-moon shapes seals in a cinnamon-laced bean paste filling that lifts the dense sweetness of the red bean with a warm spice note. Pan-frying on low heat builds a golden crust on each side while keeping the filling warm and molten at the center. A light drizzle of honey or a pinch of sugar right after frying adds a final layer of sweetness.
Glutinous Rice Cake Balls
Chapssal-danja are Korean glutinous rice cake balls filled with sweet red bean paste, boiled until they float, and rolled in a mixture of roasted soybean powder and sugar. The dough is flattened, wrapped around the filling, and sealed tightly into a sphere so the paste stays contained during boiling, with an extra minute of cooking after the balls surface to ensure the center is fully cooked through. A very thin brush of honey applied immediately after draining acts as an adhesive for the soybean powder coating and adds a faint floral sweetness to the exterior. Sifting the soybean powder before rolling produces a fine, even layer that gives each ball a powdery, melt-on-the-tongue finish over the chewy rice cake underneath. Kneading the glutinous rice dough thoroughly before portioning builds elasticity, which translates directly into the characteristic chew once the balls are cooked.
Chapssal Kkwabaegi (Glutinous Rice Twist Donuts)
Chapssal-kkwabaegi are Korean twisted donuts made from a yeasted dough of glutinous rice flour and bread flour, proofed until nearly doubled, shaped by twisting pairs of ropes together, and fried at 170 degrees Celsius. The high ratio of glutinous rice flour gives the interior a notably chewy pull that sets these apart from standard wheat donuts, though over-proofing turns that chew tough rather than springy. Maintaining oil temperature at 170 degrees keeps the shell golden and crisp while minimizing grease absorption, so the finished donut stays light in hand. Tossing them in cinnamon sugar immediately after draining lets the residual heat partially melt the crystals into a thin, clinging sweet crust.
Crispy Glutinous Rice Nurungji Crackers
Crispy Glutinous Rice Nurungji Crackers are a traditional-style snack made from cooked glutinous rice mixed with black sesame seeds. The mixture is pressed thin and pan-fried over low heat until golden and crunchy. Chewing the crackers releases the natural nutty sweetness of the rice, while the embedded black sesame adds toasty flavor and visual contrast. The nurungji is broken into bite-sized pieces and tossed in a warm syrup of grain syrup and sugar. This coating cools into a glossy, glass-like shell that locks in the crisp texture. Cinnamon powder is dusted at the end for aroma. The crackers are cooled apart on a tray to prevent sticking. You can also bake them in an air fryer at 180 C for fifteen minutes for a leaner finish, or sprinkle extra sugar before cooling for a traditional market-style taste.
Sweet Pumpkin Rice Punch (Korean Kabocha Malt Drink)
Danhobak sikhye is a Korean malt rice punch with steamed kabocha pumpkin puree stirred in to thicken the body and deepen the color beyond what plain sikhye offers. The base follows traditional method: cooked rice steeps in malt-strained water held at around 60 degrees Celsius, where the malt enzymes convert starches to maltose over several hours, creating a sweetness that needs no added sugar. Kabocha puree blended into the fermented liquid adds a dense, velvety weight and a warm golden-orange color. Sliced fresh ginger added during the fermentation hold leaves a faint spicy note in the finish, which prevents the pumpkin's natural sweetness from turning cloying as the drink warms. After the steeping is done, the liquid is brought to a full boil to stop the enzyme activity before cooling. Served cold with a few floating rice grains, it occupies the space between a refreshing beverage and a light dessert.
Sweet Red Bean Porridge (Korean Adzuki Rice Dessert Soup)
Danpat-juk is a Korean sweet red bean porridge prepared by cooking dried red beans until fully tender, then straining two-thirds through a fine sieve for a smooth paste while keeping the remaining third whole to provide textural contrast throughout the bowl. The water from the initial boil is discarded to eliminate the raw astringency that fresh red beans carry before the flavor fully develops. Sugar, salt, and a small measure of cinnamon season the finished porridge, with the cinnamon adding a warm spiced note without overpowering the bean itself. Small glutinous rice dumplings called saealsim, hand-shaped from glutinous rice flour mixed with boiling water, are dropped into the simmering liquid and float to the surface once cooked through, introducing a chewy counterpoint to the smooth broth. Because the porridge thickens noticeably as it cools, pulling it from the heat while still slightly thinner than the intended final consistency ensures the bowl reaches the table at the right texture.
Gaeseong Juak (Honey Fried Rice Cake)
Gaeseong juak is a traditional Korean confection made from a dough of glutinous rice flour and wheat flour, fried slowly in oil at a deliberately controlled temperature to cook the interior evenly before the exterior develops color. The two-stage frying process begins at 150 degrees Celsius to set the inside through without burning the outside, then the temperature rises to 170 degrees to develop a light golden crust on the surface. Separating the temperature stages solves a specific frying problem: high heat from the start produces a darkened exterior while the chewy glutinous core remains underdone, while insufficient heat makes the exterior soft and oily. The result is a thin crisp shell surrounding a genuinely chewy, sticky interior. After frying, each piece is rolled through a warm syrup made from honey and rice syrup heated together over low heat, which leaves a glossy, fragrant sweetness coating the surface. A finishing dusting of ground cinnamon and chopped pine nuts adds aromatic spice and contrasting crunch. Historical records trace the confection to the Gaeseong region of the Goryeo dynasty, and it remains a standard presence on Korean ceremonial and holiday tables to this day.
Candied Sweet Potato
Goguma mattang is a Korean candied sweet potato snack made by cutting peeled sweet potatoes into large chunks and deep-frying them at 170 degrees Celsius until the interior turns floury and soft. A syrup of sugar, corn syrup, water, and a measured splash of soy sauce is cooked separately until large, foamy bubbles form - the visual cue for adding the fried sweet potatoes. Everything must be coated within thirty seconds to lock in a thin, glass-like caramel shell that crisps and turns translucent as it cools. The soy sauce shifts the flavor from purely sweet to a rounded, slightly savory depth. Pre-draining surface moisture from the cut sweet potatoes reduces oil splatter during frying and helps the syrup grip the pieces evenly. Black sesame seeds are scattered over the finished pieces for a toasted, nutty note, and each piece is spread individually on parchment paper while still warm so they cool without sticking together.
Gotgam Cream Cheese Roll (Dried Persimmon Rolls)
Gotgam cream cheese roll is a no-cook Korean dessert that requires nothing more than a knife, a bowl, and a refrigerator. Dried persimmons are slit open and flattened into thin sheets, each one acting as the outer wrapper. The filling is cream cheese mixed with honey and fresh lemon juice to balance its natural richness with acidity, and finely chopped walnuts are folded in throughout to add a crunchy, nutty element to every bite. The filling is spread across the opened persimmon, which is then rolled tightly and wrapped in plastic wrap. Twenty minutes in the refrigerator firms the roll enough to slice cleanly. Dipping the knife in warm water and wiping it dry before each cut produces the smoothest cross-sections. The finished slices reveal clearly defined layers: the chewy, caramel-sweet dried persimmon on the outside, the tangy cream cheese in the middle, and flecks of walnut distributed throughout. The combination makes it a natural pairing with wine or a polished addition to a traditional holiday table.
Red Bean Pastry (Korean Gyeongju Soft Bun with Anko)
Gyeongju-ppang is a baked Korean pastry made from a yeast-leavened dough enriched with milk and butter, wrapped generously around a core of sweet red bean paste. The dough is rolled thin, formed around the filling with the seam placed down, and baked at 180 degrees Celsius until the top domes up smooth and the surface takes on a pale golden color. Because the filling-to-dough ratio is deliberately high, the dominant flavor in each bite is the dense, sweet red bean, with the thin enriched shell contributing a quiet dairy aroma. The pastry traces its lineage to hwangnam-ppang, originating in the Hwangnam district of Gyeongju, and has become one of the city's defining food souvenirs. It stays moist after cooling, which makes it practical both as a packaged gift and as an everyday snack eaten at room temperature.
Cinnamon Rice Cake (Layered Korean Steamed Rice Cake)
Gyepi-tteok is a layered Korean steamed rice cake made from non-glutinous and glutinous rice flours combined in the same batch. Water is added gradually and the mixture is rubbed by hand until it reaches a fine, damp-sand texture. Half the batch is mixed with cinnamon powder, and the plain and cinnamon portions are layered alternately in a steamer tray. Sieving the flour twice before steaming is the step that ensures even moisture distribution and a smooth, fine grain in the finished cake. High heat for twenty minutes, followed by a five-minute rest off the heat, cooks the cake all the way through. Julienned jujubes and whole pine nuts pressed into the top surface add color, a gentle date-like sweetness, and a resinous, fatty aroma. The non-glutinous rice keeps the crumb light, and the glutinous rice adds a soft, resilient chew.
Korean Street Egg Bread (Sweet Batter Muffin with Whole Egg)
Winter streets in Seoul feature this warm handheld snack prepared by baking a whole egg atop a sweet batter. The base consists of cake flour, baking powder, milk, and melted butter poured into muffin molds. Adding a layer of finely diced ham beneath the egg creates a salty contrast against the sweetness of the dough. When baked at 180 degrees Celsius, sixteen minutes results in a soft and runny yolk, while eighteen minutes produces a firm center. Vanilla extract mixed into the batter helps neutralize the natural scent of the egg for a clean finish. A light dusting of dried parsley on the domed surface adds a subtle herbal scent as the bread turns golden in the oven. Small amounts of shredded cheese can be added to the batter to balance the sweetness. Serving the bread while it remains warm ensures the interior stays moist. This egg bread functions well as a quick breakfast option and can be made in paper muffin cups if metal molds are unavailable.
Candied Tangerine Peel (Korean Citrus Honey Confection)
Gyul jeonggwa is a traditional Korean confection made by cutting tangerine peels into 0.8 cm strips with a moderate amount of white pith left on, blanching the strips twice in salted water to eliminate bitterness, then cooking them low and slow in a syrup of sugar, honey, and cinnamon for thirty-five to forty minutes. Keeping the pith is deliberate: it holds the essential citrus oils that define the candy's fragrance, so trimming too much away produces a noticeably flatter result. The longer the peels simmer, the more completely they turn translucent, pulling syrup into every layer of fiber until the texture becomes dense and springy, close to a firm fruit jelly. Lemon juice added toward the end of cooking performs two functions: it inhibits crystallization of the syrup as it cools, and its acidity trims back the sweetness for a cleaner finish. Draining the pieces and resting them on a rack for an hour produces a dry, non-tacky surface that holds its shape well.
Black Sesame Brownies
Black sesame brownies are built on a base of dark chocolate and butter melted together over a double boiler, with roasted black sesame powder sifted in before folding. The bitter edge of the chocolate meets the toasted, grain-like aroma of the sesame, adding a nutty depth that standard brownies lack. The cake flour ratio is kept low to produce a fudgy, dense center that stays slightly underdone-looking even after the full bake at 175 degrees Celsius for twenty to twenty-five minutes. Because black sesame powder is naturally oily and prone to clumping, it must be sifted together with the flour and salt before going into the batter - skipping this step leaves uneven pockets of undistributed sesame. Pull them from the oven with a faint wobble at the center, and the residual heat finishes the interior as the pan cools. Wait until fully cool before cutting for clean edges.
Black Sesame Tea Cookies (No-Bake Korean Pressed Cookies)
Heukimja dasik is a traditional Korean pressed tea cookie made by binding roasted black sesame powder and almond flour with honey and rice syrup, then pressing the mixture into a decorative wooden mold. No heat is applied at any point: the rich, toasty depth of the sesame and the fatty body of the almond combine within the sticky honey base to produce a crumbly, melt-in-the-mouth texture. A small measure of sesame oil improves binding, and dusting the mold with pine nut powder before pressing yields a sharply defined surface pattern. Resting the shaped cookies in an airtight container for thirty minutes allows them to firm up, resulting in bite-sized confections traditionally served alongside tea at a Korean tea table.
Black Sesame Pudding
Heukimja pudding is a chilled dessert made by warming milk and heavy cream on low heat with black sesame powder to extract its flavor, then setting the mixture with gelatin. The key to a silky consistency is stopping the heat when tiny bubbles appear at the edge of the pan, well before a full boil, which would cause the fat to separate. After seasoning with sugar and salt and straining once to remove any gritty particles, the liquid is divided into cups and refrigerated for at least two hours until set. A light dusting of black sesame powder on top before serving adds a visual accent and an extra layer of roasted, nutty fragrance. A small pinch of salt is worth adding because it subdues any residual bitterness from the sesame and makes the sweetness come through more cleanly. Gelatin sheets and powdered gelatin both work, but sheets tend to produce a smoother, cleaner result.
Sweet Pumpkin Porridge (Korean Kabocha Glutinous Rice Porridge)
Hobakjuk is a Korean sweet pumpkin porridge made by steaming kabocha squash, blending it smooth with water, and simmering the puree with a glutinous rice flour slurry over medium-low heat until thick and velvety. Steaming the squash with the skin on concentrates its natural sugars, and blending with 300 ml of water creates a uniform, smooth base. The rice flour slurry gelatinizes as it heats, giving the porridge its characteristic viscosity, while a pour of milk rounds out the texture with a creamy richness. Pine nuts scattered on top add a fatty, resinous aroma over the squash, and sweetness is best adjusted at the very end to account for natural variation in pumpkin sugar content.
Walnut Cakes (Korean Bite-Sized Red Bean Walnut Pastries)
Hodu-gwaja are bite-sized Korean walnut cakes baked in a dedicated walnut-shaped cast iron mold, made from a batter of cake flour, baking powder, eggs, milk, and melted butter. Each cavity is half-filled with batter, then topped with sweet red bean paste and a toasted walnut half, sealed with a second pour of batter, and cooked over medium-low heat for six to eight minutes per side. The result is a thin, lightly browned shell encasing a moist, soft interior. Toasting the walnut halves at 160 degrees Celsius for five minutes beforehand makes a noticeable difference: the finished cakes carry a deeper, more fragrant nut aroma compared to those made with untoasted walnuts. Resting the batter for ten minutes before using it relaxes the gluten, which reduces air pockets during pouring and produces a smoother exterior surface. The cake originated as a regional specialty of Cheonan in South Chungcheong Province and has since become one of the most recognized snacks sold at highway rest stops and traditional markets across the country.
About Desserts
Sweet treats brighten the day and add a little joy to the routine. From no-oven quick desserts to traditional confections that take patience and care, find the right recipe for any occasion.