This is a list of Korean desserts. Korean cuisine known today has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in southern Manchuria and the Korean peninsula, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.^[1]

Korean desserts

Name	Image	Description
Bungeo-ppang		A pastry prepared using an appliance similar to a waffle iron.
Chapssal-tteok		A tteok, or Korean rice cake, made of glutinous rice.[2]
Hwangnam-ppang		A small pastry with a filling of red bean paste.
Hodu-gwaja		A walnut-shaped baked confection with red bean paste filling, whose outer dough is made of skinned and pounded walnuts and wheat flour.
Hoppang		A convenience food version of jjinppang (steamed bread) and is typically filled with smooth, sweetened red bean paste.
Hotteok		A variety of filled Korean pancake, and is a popular street food of South Korea.
Kkul-tarae		Composed of fine strands of honey and maltose, often with a sweet nut filling.
Melona		An ice pop. There are various flavours such as honeydew melon, banana, mango, strawberry, coconut and purple yam.
Patbingsu		A shaved ice dessert with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, and red beans.[3] Varieties with ingredients other than red beans are called bingsu.[4]

Hangwa

Hangwa is a general term for Korean traditional confectionery. Common ingredients in hangwa are grain flour, honey, yeot, sugar, fruit or edible root.

• Dasik
• Gangjeong
• Gwapyeon
• Jeonggwa
• Maejakgwa
• Mandugwa
• Suksilgwa
• Yakgwa
• Yeot
• Yeot-gangjeong
• Yumilgwa

• 
  Dasik, a variety of hangwa, is made from nongmal (which is starch made from potatoes, sweet potatoes or soaked mung beans), pine pollen singamchae, black sesame, honey, flour from rice or other grains, nuts and/or herbs.^[5][6][7]
• 
  Yumilgwa made by deep frying a mixture of grain flour and honey.

Tteok

Tteok is a class of Korean rice cakes made with glutinous rice flour (also known as sweet rice or chapssal), by steaming.

• Baek-seolgi
• Gaepi-tteok
• Bupyeon
• Danja
• Hwajeon
• Injeolmi
• Jeolpyeon
• Jeungpyeon
• Mujigae tteok
• Sirutteok
• Songpyeon
• Tteokbokki
• Tteokguk
• Yaksik

• 
  Bupyeon, with mujigae tteok at top. Bupyeon are doughs of glutinous rice flour and a sweet filling and covered with gomul (powdered beans).^[8]
• 
  Jeolpyeon is prepared with rice powder dough which is steamed and patterned.
• 
  Songpyeon are small rice cakes traditionally eaten during the Korean autumn harvest festival, Chuseok.

See also

Korean desserts

• Korean cuisine – sweets
• List of Korean dishes – desserts^{[broken anchor]}

Related topics

• Cuisine
• Korean baked goods
• Korean snacks (category)
• List of desserts
• List of Korean beverages
• List of North Korean dishes

References

External links

• Media related to Desserts of Korea at Wikimedia Commons