Tanghuru (Chinese-Style Candied Fruit Skewers)
Tanghuru is a candied fruit dessert made by skewering fresh strawberries, grapes, or other fruits and dipping them into sugar syrup heated to 150 degrees Celsius, the hard-crack stage. At this precise temperature, the syrup sets into a thin, glass-like candy shell around each fruit; any lower and it remains sticky without hardening. Biting through the brittle sugar coating releases the fresh juice of the fruit inside, creating a sharp contrast between pure sugar sweetness and the fruit's natural tartness. The fruit must be thoroughly dried before dipping so the candy layer adheres in an even, transparent coat.
Adjust Servings
Instructions
- 1
Wash and completely dry all fruits.
- 2
Thread fruits onto skewers.
- 3
Heat sugar and water to 150C hard crack stage.
- 4
Dip skewers in syrup, remove and let harden on parchment.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Street Waffle (Crispy Folded Waffle with Jam and Cream)
Gilgeori waffle is a Korean street stall dessert made from a batter of cake flour, egg, milk, and melted butter, cooked in a waffle iron and filled with strawberry jam and whipped cream. Minimal mixing keeps gluten development low, yielding a crisp grid-patterned exterior and a fluffy interior. A brief rest on a cooling rack after baking releases steam to prevent sogginess before the waffle is folded around its filling. The batter carries a light butter fragrance without being heavy, letting the cream and jam flavors come through clearly.
Candied Tangerine Peel (Korean Citrus Honey Confection)
Gyul jeonggwa is a traditional Korean candied confection made by slicing tangerine peels into 0.8 cm strips, blanching them twice in salted water to draw out bitterness, then simmering in a syrup of sugar, honey, and cinnamon for thirty-five to forty minutes on low heat. Leaving a moderate amount of white pith intact preserves the essential citrus oils that give the finished candy its bright, aromatic character. As the peels cook, they turn translucent and absorb the syrup, developing a dense, chewy texture similar to a fruit jelly. A splash of lemon juice at the end prevents the syrup from crystallizing and rounds out the sweetness with a clean acidic note, and drying the pieces on a rack for an hour after cooking yields a non-sticky surface.
Korean Chocolate Custard Bungeoppang
Choco-custard bungeoppang is a dessert variation of Korean fish-shaped bread, made with cocoa powder in the batter and filled with chocolate custard cream. The cocoa gives the shell a deeper brown color than the traditional version and releases a bitter chocolate aroma as it bakes. The warm custard filling flows out like cream when bitten into, delivering a rich chocolate sweetness. The mold must be fully preheated for a crisp shell, and the filling is portioned sparingly in the center to prevent leaking from the seams.
Korean Sweet Pancake (Chewy Yeast Dough with Brown Sugar Cinnamon Filling)
Hotteok is a pan-fried Korean pancake made from yeast-risen dough of wheat flour blended with glutinous rice flour, stuffed with a filling of brown sugar, cinnamon, and chopped peanuts. The glutinous rice flour gives the dough a distinctly chewy bite compared to plain wheat, and the brown sugar filling melts into hot syrup during cooking. Pressing the ball flat with a spatula caramelizes the surface to a golden crust while the cinnamon-scented liquid pools inside. A common variation called ssiat hotteok adds sunflower seeds and other mixed seeds to the filling.
Korean Potato Fritters
Gamja twigim coats sliced or shredded potatoes in a batter of frying mix and cold water, then deep-fries them until golden and crisp. Soaking the cut potatoes in cold water to wash off surface starch results in a crunchier finish after frying, and keeping the batter coat thin lets the potato's own starchy sweetness come through. Thick-cut slices yield a fluffy interior beneath the crust, while shredded potatoes tangle together into a chip-like, airy cluster. A simple dusting of salt is enough to bring out the potato flavor, and Korean fritter shops typically serve these alongside chili pepper and perilla leaf tempura as part of a mixed platter.
Sweet and Sour Pork
Sweet and sour pork, known in Korea as tangsuyuk, is a Chinese-Korean dish of double-fried pork pieces served under a glossy, tangy sauce. Bite-sized cuts of pork loin are coated in egg and cornstarch, then fried twice at 175 degrees Celsius-the first pass cooks the inside, and the second crisps the crust to a shattering crunch. The sauce is built from ketchup, sugar, vinegar, and soy sauce, brought to a quick boil and tossed with stir-fried bell pepper and onion, which contribute color and a fresh vegetal crunch. Timing is everything: the sauce is poured over the pork at the very last moment so the coating stays audibly crisp when bitten into. The interplay between the crunchy exterior, the soft pork within, and the bright, fruity sauce makes this one of the most popular dishes at Chinese restaurants across Korea.