Desserts Recipes
54 recipes. Page 3 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.
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.
Korean Milk Rice Porridge
Tarakjuk is a traditional Korean milk rice porridge made by coarsely grinding soaked rice, simmering it in water first to initiate gelatinization, then gradually incorporating milk over sustained stirring. Grinding the rice coarsely rather than to a fine paste preserves some texture in the finished porridge, preventing it from becoming uniformly smooth. Once the rice has been simmered in plain water and the starch begins to thicken the base, milk is added in two or three separate additions over ten minutes of constant stirring. Pouring all the milk in at once risks splitting due to the temperature differential between the cold dairy and the hot starch base. Each addition is stirred in fully before the next portion goes in, allowing the proteins and fats in the milk to incorporate evenly without curdling. A small pinch of salt and a measured amount of sugar are added to tie together the toasty, nutty character of the grain and the mild sweetness of the dairy -- neither should dominate. A final three minutes of simmering brings the porridge to a consistency that flows slowly off the back of a spoon. Pine nuts on top contribute a richly oily nuttiness, and a pinch of ground cinnamon adds a warm, aromatic finish. Historical records from the Joseon period note tarakjuk as a medicinal restorative prepared in the royal court.
Sweet Rice Honey Muffins
Yakbap muffins bake soaked glutinous rice that has been marinated for 20 minutes in a seasoning of soy sauce, dark brown sugar, honey, and sesame oil, then portioned into muffin cups with sliced jujubes and diced chestnuts before going into a 180-degree oven. The soy sauce provides a savory depth that folds into the brown sugar and honey to produce the dark, caramel-like sweetness that distinguishes traditional yakbap, while sesame oil amplifies the grain aroma throughout. Jujubes are sliced thin so their juices seep between the rice grains during baking, and the chestnut cubes provide a starchy, crumbly resistance against the sticky glutinous rice. Pine nuts placed on top release their oils as they roast, filling the oven with a nutty fragrance that deepens as the muffins brown. A 10-minute rest after removing them from the oven allows the residual heat to distribute evenly, so the glutinous rice firms into a clean shape that separates easily from the mold. The recipe reinterprets traditional yakshik as individual servings suited to a modern table.
Honey Ginger Pastry (Korean Deep-Fried Layered Wheat Honey Cookie)
Yakgwa is a traditional Korean honey pastry made from wheat flour rubbed with sesame oil, then mixed with rice wine, ginger juice, and rice syrup, folded and rolled repeatedly to build up laminated layers before frying. A two-stage frying method is essential to the texture: first at 140 degrees Celsius to cook the dough through slowly without coloring, then briefly at 170 degrees to develop a golden, crisp exterior over a layered, flaking interior. Soaking the fried pastries in a warm syrup of honey, water, and ground cinnamon for at least two hours allows the sweetness to penetrate deep between the laminated layers, saturating each piece with moist, fragrant honey flavor from edge to center. Ginger juice surfaces gently in the finish, providing just enough warmth to temper the concentrated sweetness and keep the flavor from feeling cloying. The sesame oil rubbed into the dough from the start adds a persistent nutty backbone that ties together the honey, spice, and wheat flavors into the complex, layered profile that defines well-made yakgwa. Pine nuts or jujubes placed as garnish add visual elegance, and the pastry pairs particularly well with Korean teas, where its sweetness finds proper balance.
Honey Rice Puff Cookies (Korean Double-Fried Puffed Glutinous Rice)
Yugwa is a traditional Korean rice puff cookie that is prepared using a base of glutinous rice flour mixed with makgeolli, which is a type of fermented Korean rice wine. This dough is shaped into individual pieces and then left to dry for a duration of at least two hours. This drying period is a mandatory step in the process because any residual moisture within the dough will lead to dangerous oil splattering when the pieces are placed into the frying fat. The cooking process requires a specific two-stage frying technique involving both low and high oil temperatures to facilitate a dramatic expansion of the dough. Tiny air pockets are created within the mixture by the yeast present in the makgeolli during the initial preparation stages. These pockets expand rapidly during the second frying stage at a higher heat, which results in the hollow internal structure that is the defining characteristic of the cookie. Once the frying is complete, the pieces are tossed in a warm glaze consisting of honey and rice syrup. This sticky coating serves to anchor a final layer of puffed rice to the exterior of the cookie. Ground cinnamon is incorporated into the recipe to provide a subtle warm spice that complements the nutty and fermented flavors of the glutinous rice. When consumed, the finished cookie shatters into light, airy shards, offering a texture that is nearly weightless compared to other varieties of Korean confections. Traditionally, yugwa is featured on tables during ancestral rites for the Chuseok and Seollal holidays and remains a common choice for gift-giving during these festive seasons.
Yuja Cheesecake Bars (Citron Cheesecake)
Yuja cheesecake bars are a baked dessert that begins with a pressed crust of cracker crumbs and melted butter, pre-baked for eight minutes to set a firm base before the filling goes in. The filling combines softened cream cheese, eggs, sugar, and yuja citron marmalade, poured over the crust and baked at 170 degrees Celsius until just set. Pre-baking the crust is essential for keeping the layers distinct, and room-temperature cream cheese is non-negotiable for a batter free of lumps. Seventy grams of yuja marmalade introduces the fruit's sharp, floral citrus fragrance alongside clean acidity that cuts through the dense richness of the cheese layer, preventing the aftertaste from feeling heavy or cloying. Chilling for two full hours in the refrigerator before slicing produces straight, clean edges on each bar, and the texture sits between dense and silky, dissolving slowly once it hits the palate.
Sweet Chestnut Confection
Yulran is a traditional Korean chestnut confection that is prepared by boiling 300 grams of chestnuts in water for a duration of 20 minutes. Once the boiling process is complete, the chestnut flesh is removed from the shells and pressed through a fine sieve. This manual pressing continues until the texture becomes perfectly smooth. The purpose of using a sieve is to eliminate any grainy bits, which results in a chestnut paste with an even and velvety consistency. This puree is then kneaded together with a combination of honey and ground cinnamon. After the ingredients are thoroughly mixed, the paste is shaped into small, bite-sized rounds. The honey used in this recipe serves as both a source of moisture and a necessary adhesive. Its sticky property provides the strength required for the confection to hold its molded shape effectively without crumbling into pieces. Ground cinnamon is included to provide a warm spice note. This flavor is chosen because it complements the starchy and earthy sweetness of the chestnut rather than competing with the natural profile of the nut. Following the shaping process, each piece is rolled in ground pine nuts. This step coats the exterior in a mild nuttiness and introduces a subtle textural contrast against the smooth paste contained within. For a final visual touch, thin slices of jujube are placed on top as a garnish to provide a stroke of red color. The finished rounds are then placed in the refrigerator to chill for 15 minutes. This cooling period firms the surface of the paste just enough so that the confections can be picked up cleanly with the fingers without sticking to the skin. Historically, Yulran was a common fixture on the ceremonial and banquet tables of the Joseon court. It was valued for its clean and understated sweetness, which allows the natural flavor of the chestnut to remain the central focus.