Common Korean Traditional Desserts:

• Yakgwa (약과): A honey-soaked deep-fried wheat cookie, often shaped like flowers and served during celebrations.

• Hotteok (호떡): A sweet pancake filled with brown sugar, cinnamon, and chopped nuts, commonly enjoyed as a winter street food snack.

• Tteok (떡): Various types of rice cakes made from glutinous rice flour, often layered with colors and filled with red bean paste or nuts.

• Yugwa (유과): Crispy rice puff sweets coated with honey and puffed rice flour, light and decorative.

• Dasik (다식): Bite-sized pressed cookies made from fine powders such as sesame, chestnut, or green tea, and molded into decorative shapes.

• Sikhye (식혜): A traditional sweet rice drink made from fermented malt water and cooked rice, often served cold.

• Sujeonggwa (수정과): A cinnamon and dried persimmon punch, served cold and enjoyed for its unique sweet and spicy flavor.

These desserts are not just about taste—they carry symbolism, tradition, and artistry, often used as offerings or gifts, and they reflect the Korean emphasis on balance and harmony in food.

Korean desserts offer a delicate harmony of flavor, texture, and visual appeal. Inspired by centuries-old recipes, our selections include traditional treats such as rice cakes (tteok), sweet confections (hangwa), and modern reinterpretations using natural ingredients. These desserts are not only pleasing to the palate but also to the eye, making them ideal for premium gift sets and café menus.