25 Delicious Korean Desserts for Every Sweet Tooth

Korean cuisine has undergone significant transformations throughout history, influenced by the interplay between cultural trends and the country’s unique natural environment. This evolution is reflected in the development of its desserts, which have maintained certain traditional elements while incorporating modern twists. One thing that remains constant, however, is the delightful taste and relative ease of preparing these sweet treats.

As we embark on this culinary journey, we’ll be exploring twenty-five delectable traditional Korean desserts that are not only mouthwatering but also accessible to try and recreate at home.

Sujeonggwa (Cinnamon Ginger Punch)

Winter’s warmth can be attributed to Sujeonggwa, a sweet treat that combines the invigorating qualities of ginger and cinnamon. As the temperatures drop, this dessert drink has become a staple in many Korean households, not only for its unique flavor profile but also for its perceived medicinal properties. Similar to Baesuk, Sujeonggwa is often sought out as a natural remedy for combating the common cold, leveraging its antimicrobial properties to bring relief to those feeling under the weather.

Yaksik (Sweet Rice Dessert)

Yasik, a sweet treat with a rice base, has gained popularity as both a snack and dessert. Its distinct characteristic lies in its use of glutinous rice, which provides a unique texture. A common accompaniment to Yasik is the addition of dried fruits and nuts, such as jujubes, chestnuts, and pine nuts, adding natural sweetness and crunch.

Interestingly, Yasik has an intriguing history that dates back to a legend surrounding King Soji of the Silla kingdom around 1500 years ago, leaving room for speculation about its true origins.

Hotteok (Sweet Pancakes)

In South Korea, a beloved street food called Hotteok has gained widespread popularity. This delectable treat is essentially a pan-fried yeast dough pancake filled with a delightful mixture of nuts and brown sugar. However, what makes Hotteok truly unique is the flexibility to experiment with various flavor profiles, resulting in both sweet and savory versions that cater to diverse tastes.

Chapssal-tteok (Korean Style Mochi)

In the world of Japanese desserts, Mochi stands out as a unique treat that has gained popularity worldwide. Interestingly, its Korean counterpart, Chapssal-tteok, offers a distinct spin on this sweet delight. At its core, Mochi is simply rice cakes, but with an astonishing array of varieties and cooking methods to explore. One of the most beloved fillings in Korean mochi is the sweet red bean paste, adding a delightful twist to this traditional dessert.

Dalgona (Sponge Candy)

Dalgona, a traditional Korean street food dessert candy, recently gained widespread popularity after featuring in Netflix’s Squid Game. Its unique texture and ease of preparation made it a beloved treat in Korea during the 1960s and 1970s. The simplicity of its ingredients – just baking soda and melted sugar – belies the delightful crunch and melt-in-the-mouth experience that Dalgona has to offer.

Hwajeon (Rice Pancake)

Hwajeon, a type of pan-fried rice cake, boasts an unique characteristic that sets it apart from its counterparts. Its distinguishing feature lies in the edible flowers used to top it off, typically wild chrysanthemums, pear blossoms, Korean azaleas, or rose petals. This delicate touch imbues the hwajeon with a subtle yet alluring charm.

The tradition of hwajeon is believed to have originated during the Koryo Dynasty, where they played a starring role in traditional picnics known as Hwajeon Nori, serving as a sweet and symbolic centerpiece.

Yeot-gangjeong (Crunchy Nut Candy)

The Korean candy bar boasts a unique blend of wholesome ingredients like beans, nuts, toasted seeds, and puffed grains, expertly combined with mullyeot – also known as rice syrup. This harmonious union yields a mouthwatering, crunchy treat that’s packed with flavor and texture.

Subak Hwachae (Watermelon Punch)

In Korean culture, Hwachae refers to a traditional punch that has been a staple in summertime gatherings for years. Among its many variations, Subak Hwachae – or watermelon punch – stands out as a beloved treat due to its cooling properties and Korea’s sweltering summer heat. While this sweet drink is often enjoyed on its own, some enthusiasts like to add a splash of soju, the popular Korean liquor, for an added twist.

Danpatjuk (Sweet Red Bean Oatmeal)

Red beans are a staple ingredient in many Korean desserts, and one such delight is danpatjuk, a creamy oatmeal dish that can be enjoyed both sweet and savory. When made sweet, the texture is smooth and bean-like, without the rice grains present in its savory counterpart.

Gotgamssam (Walnuts Wrapped In Persimmon)

In Korean desserts, persimmons and nuts are a match made in heaven, and gotgamssam is no exception. This sweet treat requires just two humble ingredients: dried persimmons and walnuts. Simply slice the persimmons open and add halved walnuts to the mix. Next, roll up the persimmon slices with their nutty filling, freeze them until firm, and you’ll be rewarded with a refreshing, healthy snack that’s both satisfying and indulgent.

Bungeoppang (Fish Shaped Pastry)

In Japan, a popular dessert has found its way to Korea in the form of bungeoppang. This winter treat is characterized by its fish-shaped pastry, which can be filled with an array of sweet delights. While sweetened red bean paste remains a crowd favorite, other popular fillings include custard, offering a delightful contrast in textures and flavors.

Kkwabaegi (Twisted Doughnuts)

Korean street food enthusiasts often indulge in kkwabaegi, a traditional pastry that has captured hearts with its twisted doughnut appearance. What sets these treats apart is their unique texture – a spongy and fluffy interior paired with a crispy exterior, resulting in a delightful contrast of sensations when you take a bite. The sweetness only adds to the charm, making kkwabaegi a must-try for anyone looking to experience the best of Korean desserts.

Dalgona Coffee (Whipped Coffee)

Indulge in a sweet and caffeinated delight with this dalgona-inspired drink, crafted from just four ingredients: hot water, sugar, milk, and instant coffee. The name ‘Dalgona Coffee’ is no coincidence – the brewing process is reminiscent of making the popular candy, resulting in a similar flavor profile. Moreover, its simplicity makes it an accessible treat for coffee enthusiasts. If you’re a fan of the beverage, you’ll surely savor every sip.

Omija Tea (Five Flavor Berry Tea)

In Korea, Omija is a beloved sweet treat that thrives during the scorching summer months. The name ‘Omija’ literally translates to ‘five flavor berries,’ which refers to the unique characteristic of the berries offering five distinct flavors: sweetness, saltiness, bitterness, sourness, and pungentness. While this complexity may not appeal to everyone due to its strong and multifaceted taste, Omija is often incorporated into a variety of beverages, including cocktails, fruit punches, and tea.

Tteok (Korean Rice Cakes)

In Korea, tteok is a beloved staple that can be savored as a satisfying meal or indulged as a sweet treat, depending on the type of tteok chosen. This versatile food item has its roots in ancient times, with records tracing back to at least the 7th or 8th century. The process of crafting tteok begins with steamed flour made from various grains, which is then pounded and shaped into a desired form before being pan-fried to perfection.

When it comes to dessert tteok, popular add-ins include dried fruits, sesame seeds, pumpkin, red beans, and honey, each contributing to the unique flavor profile. With its long history and adaptability, tteok remains an integral part of Korean cuisine.

Injeolmi (Rice Cake Dessert)

Tteok, a type of Korean rice cake, has a variation that involves steaming and pounding glutinous rice flour to create small pieces. These fragments are then used to craft a unique confectionery by coating them with a mixture of powdered, steamed, and dried beans, along with other ingredients like sesame seeds. The result is a sweet and savory treat that showcases the versatility of tteok.

Gyeongdan (Sweet Rice Balls)

In the realm of Korean desserts, rice is a ubiquitous thread that weaves its way through many sweet treats, and gyeongdan is no exception. This traditional dessert takes the form of small, bite-sized rice cakes called tteok, made from glutinous rice or other types of sticky flours. The dough is carefully kneaded into spheres before being submerged in boiling water, then generously coated with an array of toppings such as mashed red beans, toasted sesame seeds, or drizzled with honey.

Yakgwa (Honey Pastry)

Yakgwa, also known as gwajul, is a traditional Korean sweet that can take the form of either a pastry or cookie. The unique flavor profile of yakgwa is attributed to its blend of honey, ginger, sesame oil, and rice wine (cheongju). With a rich history dating back to the later Silla period when it was consumed as part of Buddhist rites, yakgwa continued to be a popular treat throughout the Goryeo Dynasty and Joseon Period. Its enduring popularity is a testament to its timeless appeal.

Bingsu (Shaved Ice)

Bingsu, a Korean shaved ice dessert, has gained popularity globally for its refreshing and cooling qualities. The dessert is often used to make sorbets and snow cones, making it an ideal treat for hot summer days. One of the most well-known variations of Bingsu is Patbingsu, which features a red bean flavor that is particularly beloved by many.

However, this traditional Korean dessert also comes in various other forms, such as Kwail Bingsu, which incorporates fruit, and Nokcha Bingsu, which uses green tea powder for added depth of flavor.

Sikhye (Sweet Rice Punch)

In Korea, a beloved non-alcoholic drink has gained immense popularity during various holidays, and it’s none other than the sweet rice punch, also known as ‘juk’ in Korean. This unique beverage is made by combining cooked rice with barley malt, resulting in a delightfully malty and refreshing flavor profile that’s perfect for hot summer days or cozy gatherings with friends and family.

Dasik (Tea Cookies)

Dating back to the 17th century in Korea, traditional no-bake tea cookies have a rich history that dates back to the Lunar New Year celebrations. These delicate treats were once reserved for royalty and nobility, served alongside steaming cups of tea. The unique combination of grains, pollen, and sesame seeds not only imparts a subtle flavor but also provides an added bonus – they’re naturally gluten-free and vegan-friendly, making them an excellent option for those with dietary restrictions.

Songpyeon (Half Moon Rice Cakes)

In Korean cuisine, Songpyeon is a beloved dessert that transcends seasons and celebrations. During the Lunar New Year and Chuseok, the autumn harvest festival, these half-moon-shaped rice cakes are particularly cherished for their sweet fillings, often featuring ingredients like chestnuts, dates, cowpeas, soybeans, red beans, honey, or sesame seeds.

But Songpyeon’s history stretches far beyond these special occasions – in fact, its earliest recorded roots can be traced back to the Goryeo period in Korea. With its unique blend of flavors and textures, it’s no wonder that Songpyeon remains a treasured treat for many Koreans.

Baesuk (Poached Or Steamed Pears)

In Korea, a traditional fruit punch holds a special significance, serving not only as a thirst-quenching beverage but also as a natural remedy to alleviate symptoms of the common cold. This unique concoction is crafted with a blend of Korean pears – locally known as bae- , ginger, black peppercorns, and sweetener options including honey or water, sugar. The preparation process allows for flexibility, permitting the pears to be either steamed or poached, catering to individual preferences.

Bukkumi (Pan-Fried Rice Cake Dumplings)

Bukkumi, a traditional Japanese dessert, consists of pan-fried rice cake dumplings made from either glutinous sorghum flour or sweet rice flour. These delicate treats are often filled with sweet and savory ingredients such as sweet mung beans, red beans, or chestnuts, adding depth to their already sweet and fluffy texture.