For many outside of Korea, and even some within, the warm, gooey, cinnamon-sugar filled pancake known as Hotteok is the quintessential Korean sweet treat. It’s a delightful street food, especially comforting on a cold day. I remember grabbing one from a street vendor in Myeongdong during a winter visit years ago – the warmth seeping through the paper wrapper was almost as satisfying as the first sweet, chewy bite. However, while Hotteok holds a special place in the hearts (and stomachs) of many, the world of Korean traditional desserts is vastly richer and more complex than this single, albeit delicious, pastry. Having lived in both Canada and the US for over two decades, I’ve seen Korean food gain immense popularity. While savory dishes like kimchi, bulgogi, and tteokbokki often steal the spotlight, the sweet side deserves just as much attention. It's a realm steeped in history, artistry, and incredibly diverse flavors and textures. Centuries ago, long before ovens and refined sugar were commonplace, Korean sweet treats were crafted using natural ingredients like grains, honey, yeot (Korean malt candy), fruits, and edible roots. These desserts, often less intensely sweet than Western pastries, offered a delicate balance of flavors and were frequently enjoyed alongside traditional tea. The traditional Korean dessert landscape is broadly divided into two main categories: Hangwa and Tteok.
Hangwa: The Art of Korean Confectionery
Hangwa refers to a variety of traditional Korean confections made primarily from grain flours, honey, yeot, and sugar. They are known for their intricate shapes, beautiful colors, and diverse textures, often served during holidays, special occasions, or with tea. Exploring the world of Hangwa feels like opening a treasure chest of edible art. Each piece tells a story through its appearance and taste. Let's delve into some notable types:- Dasik (Tea Confectionery): These beautiful pressed confections are made by mixing ingredients like starches (from potatoes, sweet potatoes, mung beans, etc.), pine pollen, black sesame seeds, honey, rice flour, or nuts, and pressing them into decorative molds called dasikpan. The result is a small, bite-sized piece with a subtle sweetness, the fragrant aroma of its main ingredient, and an elegant pattern. Dasik is specifically designed to be enjoyed with tea, its delicate flavor complementing the beverage perfectly. I first tried songhwa dasik (pine pollen dasik) at a traditional tea house in Insa-dong, Seoul, and was captivated by its unique, almost earthy sweetness and the intricate floral pattern. It’s a far cry from the intense sweetness of a donut!
- Yakgwa (Medicinal Confectionery): The name Yakgwa translates roughly to "medicinal confectionery," highlighting the historical value placed on ingredients like honey. Made by kneading wheat flour with honey, cheongju (rice wine), and sesame oil, shaping it, deep-frying it, and then soaking it in more honey or jocheong (rice syrup), Yakgwa has a moist, dense, and chewy texture with a rich, deep honey flavor. Its name reflects the time when honey was considered a valuable medicinal ingredient. Finding good Yakgwa in North America used to be a challenge, but thankfully, with the growth of Korean markets, it's become easier to find these delightful, flower-shaped treats. They are incredibly addictive once you acquire a taste for their unique chewiness and profound sweetness.
- Gangjeong (Fried Sweet Crisps): Gangjeong offers a delightful contrast in texture. It's made from glutinous rice flour dough, which is cut into shapes, dried, deep-fried until puffed and crispy, then coated in honey or syrup and covered with various toppings like toasted sesame seeds, pine nuts, or puffed rice. The result is a wonderfully crisp and nutty treat. Gangjeong is especially popular during Lunar New Year (Seollal). The variety of coatings means you can have everything from simple white sesame Gangjeong to complex mixtures with nuts and seeds, each offering a slightly different nuance.
- Jeonggwa (Candied Fruit or Roots): This is a type of suksilgwa, meaning "cooked fruit confectionery." Jeonggwa is made by simmering fruits, roots, or seeds in honey or sugar syrup until they are candied. Ingredients like ginseng, ginger, or lotus root are commonly used. The process results in a chewy texture and preserves the original flavor and aroma of the ingredient while adding sweetness. Saenggang Jeonggwa (ginger Jeonggwa) is one I particularly enjoy – the spiciness of the ginger perfectly balanced by the sweetness of the syrup. It’s a sophisticated candy that feels both healthy and indulgent.
- Maejakgwa (Ribbon Candy): Known for its elegant ribbon or knot shape, Maejakgwa is made from wheat flour dough mixed with ginger juice and honey, rolled thinly, cut into strips, shaped into knots, and deep-fried. After frying, it's often coated in honey or jocheong and sprinkled with pine nuts. The ginger adds a subtle warmth and fragrance, while the frying gives it a pleasant crispness. Its delicate appearance makes it a beautiful addition to any dessert plate.
- Yeot (Korean Malt Candy): While perhaps not a 'confectionery' in the same vein as the others, Yeot is a fundamental Korean sweet made by fermenting steamed grains (rice, glutinous rice, corn, sweet potato) with barley malt and simmering the liquid until it thickens into a syrup (jocheong) or hardens into candy. It has a unique, deep, slightly malty sweetness and a chewy texture. Different types incorporate nuts or seeds. Growing up, I’d sometimes get a piece of kkae-yeot (sesame Yeot) from my grandmother – it was a simple, wholesome sweetness that always felt comforting. It's also known as a good luck charm for students taking exams!
Tteok: The Versatile Korean Rice Cake
Tteok, or Korean rice cakes, are another cornerstone of traditional Korean desserts and snacks. Made primarily from glutinous or non-glutinous rice flour, they are prepared by steaming, boiling, or pan-frying. Tteok comes in hundreds of varieties, each with unique ingredients, shapes, colors, and textures. While some Tteok are savory (like those used in tteokbokki), a vast number are sweet and are essential for holidays, celebrations, and everyday enjoyment. Tteok can be chewy, soft, firm, or even fluffy. Here are some prominent sweet varieties:- Songpyeon: These beautiful, crescent-shaped Korean rice cakes are inextricably linked with Chuseok (Korean Thanksgiving). Made from kneaded rice flour dough filled with ingredients like sesame seeds and honey, red bean paste, or chestnut, they are steamed over a bed of pine needles, which imparts a distinct and pleasant aroma. The act of making Songpyeon is a traditional family activity during Chuseok. I have fond memories of gathering with my family, attempting (often poorly at first!) to shape the perfect crescent. The subtle pine scent mixed with the sweet filling is truly the taste of Chuseok.
- Injeolmi: This popular Tteok is made by steaming glutinous rice and pounding it into a soft, chewy dough. It's then cut into bite-sized pieces and coated with various powders, most commonly roasted soybean powder (konggaru). The result is an incredibly soft, sticky, and chewy rice cake with the nutty, savory flavor of the coating. Injeolmi is versatile; it can be eaten plain, grilled, or added to desserts like patbingsu (shaved ice). The texture is uniquely satisfying, offering a gentle resistance before melting in your mouth. It's a staple I always look for at Korean bakeries.
- Yaksik (Sweet Rice with Nuts and Jujubes): Also known as yakbap, Yaksik is made by steaming glutinous rice and mixing it with jujubes (Korean dates), chestnuts, pine nuts, and seasonings like honey (or sugar/syrup), soy sauce (for color and depth of flavor), and sesame oil. It's then steamed again and often pressed into molds before cooling. Yaksik is sweet, fragrant, and packed with nutrients, historically considered a valuable and celebratory food. Its rich flavor profile comes from the blend of sticky rice, sweet jujubes, and earthy nuts, bound together by the hint of sesame oil. It’s often enjoyed on Jeongwol Daeboreum (the first full moon of the Lunar New Year).
- Baekseolgi: Meaning "white snow cake," Baekseolgi is perhaps the most basic form of steamed rice cake. Made from non-glutinous rice flour mixed with water or syrup, sifted to a fine consistency, and then steamed, it results in a plain, soft, and slightly crumbly white cake. It's often made for celebrations like a baby's 100th day (Baek-il) or first birthday (Dol), symbolizing purity and good fortune. While simple, its mild sweetness and soft texture are comforting. You can sometimes find variations with added ingredients like pumpkin or sweet potato for color and flavor.
- Jeungpyeon (Fermented Rice Cake): Unique among Tteok, Jeungpyeon uses makgeolli (Korean rice wine) as a leavening agent, giving it a slightly sour taste and a soft, spongy texture with visible air pockets. Made by fermenting a mixture of non-glutinous rice flour and makgeolli and then steaming it with toppings like jujubes, chestnuts, or rock tripe mushrooms, Jeungpyeon is particularly suited for warmer weather as the fermentation helps preserve it. Its tangy flavor and fluffy texture set it apart from other rice cakes.
FAQ: Exploring Korean Traditional Desserts
Q1: What are the main categories of Korean traditional desserts?
A: The two main categories are Hangwa (traditional Korean confectionery) and Tteok (traditional Korean rice cakes).
Q2: How are Hangwa different from Western desserts?
A: Hangwa often use less refined sugar, incorporating natural sweeteners like honey and yeot. They frequently utilize grain flours, seeds, roots, and fruits, and are characterized by their diverse textures (crisp, chewy, dense) and often intricate, artistic shapes.
Q3: Is Hotteok a type of Tteok or Hangwa?
A: Hotteok is often considered a type of pan-fried Tteok dough with a sweet filling, though its modern form as a street food is slightly distinct from classic traditional Tteok preparations like steamed or pounded varieties.
Q4: What is the main ingredient in Tteok?
A: Tteok is primarily made from rice flour, specifically glutinous rice flour (chapssal) or non-glutinous rice flour (mepssal).
Q5: Which Korean traditional dessert is typically eaten during Chuseok?
A: Songpyeon, the crescent-shaped rice cake steamed over pine needles, is the quintessential dessert for Chuseok (Korean Thanksgiving).
Q6: What makes Yakgwa unique?
A: Yakgwa is unique for its dense, chewy texture and rich, deep honey flavor, resulting from being deep-fried and then soaked in syrup. Its name, meaning "medicinal confectionery," also highlights the historical value of honey.
Q7: Are Korean traditional desserts very sweet?
A: Compared to many Western desserts, traditional Korean sweets are often less intensely sweet, with a more nuanced sweetness derived from ingredients like honey, rice syrup, and natural fruits, balancing sweetness with the flavors of grains, nuts, or roots.
Q8: Where can I find Korean traditional desserts outside of Korea?
A: You can often find a variety of Hangwa and Tteok at Korean grocery stores, specialty Asian markets, or Korean bakeries in cities with significant Korean populations in Canada, the US, and elsewhere.
