23 Traditional Korean Desserts You Need to Try

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Matcha Bingsu

Matcha Bingsu (Green Tea Shaved Ice Dessert) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’]

Matcha Bingsu is a refreshing way to cool down on a hot day. It is a light and fluffy shaved ice flavoured with matcha green tea, paired with red beans, chewy mochi, sweetened with condensed milk.

Ingredients

• 3/4 C water (cooled to 80°C/176°F)
• 1-2 tsp matcha powder (to your taste)
• dango (chewy glutinous rice dumplings)
• cooked red adzuki beans
• condensed milk (to your taste)

Instructions Make the matcha ice block:

1. Add matcha powder to a glass/jar/bowl.
2. Pour the cooled boiled water over the matcha.
3. Whisk the matcha until frothed.
4. Let it cool.
5. Transfer the cooled matcha to a freezer-safe container or ice molds (I used the molds that the ice shaver came with) and freeze until solid.

Shave the ice:

1. Remove the frozen matcha block and let it sit at room temperature for about 10 minutes.
2. Place the matcha ice block into the ice shaver.
3. Shave the matcha ice into a chilled bowl, according to the ice shaver manufacturer’s directions.
4. Serve immediately with your choice of toppings and condensed milk.

2. Mango Bingsu

Mango Bingsu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups finely shaved ice
• 2 ripe mangoes, peeled and diced (about 2 cups)
• 1/2 cup sweetened condensed milk
• 2 tablespoons mango juice or syrup
• Mint leaves for garnish (optional)
• Sugar, to taste (optional)

Instructions

1. 1. If you don’t have shaved ice, crush ice finely to yield about 4 cups.
2. 2. Divide ice evenly among four bowls.
3. 3. Top each bowl with an equal portion of diced mango.
4. 4. Drizzle condensed milk over the mango and ice.
5. 5. Drizzle mango juice or syrup over the top and adjust sweetness with a touch of sugar if desired.
6. 6. Garnish with mint leaves and serve immediately.

3. Strawberry Milk

Korean Strawberry Milk is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘2’, ‘2 servings’]

This is a refreshing, sweet treat that will help brighten up any day!

Ingredients

• 2 cups strawberries, chopped and divided
• ¼ cup granulated sugar
• 2 cups low-fat coconut milk

Instructions

1. In a blender, puree 1-1/4 cup strawberries.
2. Add the pureed strawberries to a saucepot or dutch oven over medium-low heat. Add the sugar to the strawberry puree and stir constantly. Bring the mixture to a low boil, remove from the heat and let cool.
3. While the strawberry mix cools, prepare two tall glasses. Add half of the cooled strawberry puree mixture. Sprinkle some of the remaining chopped strawberries. Then pour the coconut milk evenly into each glass. Top with any remaining chopped strawberries and stir to combine. Enjoy immediately.

4. Matcha Cake

Matcha Cake (Green Tea Cake) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’]

This matcha cake or green tea cake is a light & fluffy sponge cake flavored with matcha power, aka green tea powder. It’s a delicious Japanese cake that soft & fluffy!

Ingredients

• ⅞ cup cake flour
• 2 Tablespoons matcha powder (See Note 1)
• ⅞ cup white sugar (divided)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon cream of tartar ((optional))
• 6 eggs (whites and yolks separated)
• ⅓ cup vegetable oil
• 2 Tablespoons water
• 2 teaspoons honey
• ½ teaspoon vanilla extract

Instructions Beat Egg Whites

1. Preheat oven to 350° F. Using a stand mixer or hand mixer, beat egg whites with the cream of tartar (if using) on high until it becomes foamy. Next, add ⅓ of the amount of sugar and beat on high until firm peaks form. When lifting the whisk, look for the tip to drop slightly. Set aside.

Egg Yolk Mixture

1. In a large bowl, add the egg yolks, the remaining ⅔ sugar, salt, water, honey, and vanilla. Beat on high until fluffy, pale yellow ribbons form when lifting the whisk. The ribbon should remain for 3 to 4 seconds. Add half the egg whites to the egg yolk mixture and fold gently.

Add Dry Ingredients and Oil

1. Make the batter: Sift the flour, matcha powder, and baking powder into the egg yolk mixture in three parts, gently folding after each time. Matcha powder must be sifted as it clumps together easily. Next, add the vegetable oil. Tip: To help incorporate the oil better, mix a few spoonfuls of the batter with the oil before adding.
2. Add the remaining ½ of the egg whites to the batter and fold gently until well combined, taking care not to deflate the batter.

Bake

1. Line two 6 inch cake pans with parchment paper along the sides and bottom. Pour in the batter and bang the pan twice to remove large air bubbles. Bake until a toothpick inserted in the center comes out clean and the crust is golden brown with a raised center, about 27 to 30 minutes. See Notes section for additional baking times.
2. Remove all the parchment paper and allow to cool completely on a cooling rack before slicing. Use a cake leveler for even slices. Serve with whipped cream and fruit or make a layered cake. Enjoy!

5. Matcha Mochi Bread

Korean Matcha Mochi Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [’10’]

Korean Matcha Mochi Bread is a sweet chewy bread with a crisp exterior that is similar to Brazilian Cheese Bread and uses a similar technique to making cream puffs.

Ingredients

• 65 ml whole milk
• 15 g unsalted butter
• 15 g bread flour
• 70 g tapioca flour
• 20 g granulated cane sugar
• splash vanilla extract
• 3 g matcha
• pinch of salt
• 1 egg, beaten ((you will not need the entire egg))
• 1 Tbsp black sesame seeds (optional)

Instructions

1. In a small saucepan, add in the milk and butter and bring it to a gentle simmer over medium heat.
2. Dump the bread flour into the milk mixture and remove the saucepan from heat. Stir vigorously with a wooden spoon for 1-2 minutes.
3. Next, add in the tapioca flour, sugar, vanilla, matcha, salt, and stir until it forms a thick paste. It will look slightly gelatinous and lumpy.
4. Let the mixture cool down and then drizzle in the beaten egg a little bit at at time.
5. Stir the beaten egg into the tapioca mixture and continue to add in the egg until the mixture becomes a lava-like consistency (similar to making a choux, the mixture should drop from a spatula in the shape of a “v”).
6. As with making cream puffs, be careful not to add too much egg or the batter will be too runny and will not form properly. The consistency of the dough should be thick enough to hold its shape when piped.
7. Add in black sesame seeds (if using) and mix to combine.
8. Transfer the batter to a pastry bag (no piping tip is necessary), and cut the tip off.
9. Pipe rounds about 1″ in diameter onto a parchment-lined baking sheet, spacing them apart.
10. Have a little dish of clean water ready. Dip your fingertip in the water to gently press down any pointy tops.
11. Sprinkle with additional black sesame seeds (for garnish) if you like.
12. Bake at 375°F/191°C for the first 5 minutes, and then reduce to 350°F/177°C for 15-16 minutes, until barely golden in colour.
13. Remove from the oven and let cool before enjoying.

6. Matcha Hotteok

Matcha Hotteok (Korean Pancakes) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT90M · Yield: [‘6’]

Delicious, Korean-style matcha pancakes filled with a brown sugar filling or red bean paste.

Ingredients

• 120 ml whole milk (warmed)
• 15 g granulated sugar
• 3 g active dry yeast
• 140 g all-purpose flour
• 15 g glutinous rice flour
• 15 g tapioca starch
• 2 g sea salt
• 5 g matcha
• 15 ml avocado oil
• 3 Tbsp brown sugar
• 1 Tbsp ground cinnamon
• 1 Tbsp crushed peanuts
• 130 g red bean paste (store-bought or homemade)

Instructions Make the dough:

1. Combine the warmed milk, sugar, yeast in a small bowl, and let the yeast become bubbly.
2. Add the dry ingredients into a stand mixer bowl fitted with a dough hook and then pour in the bubbly yeast mixture.
3. Start to knead the mixture and pour in the oil. Knead until the dough becomes soft and elastic.
4. Transfer the dough to a lightly oiled bowl and cover with a cloth. Let the dough rise in a warm location, until doubled in size.
5. Once risen, divide the dough into 6 equal balls.

Make the filling:

1. In a small bowl, combine the brown sugar, cinnamon and crushed peanuts and give it a stir.

Fill the hotteok:

1. Use a rolling pin to flatten the dough and place about 2 heaped teaspoons of the cinnamon-sugar-peanut filling.
2. If you’re using red bean paste: use about 20g (a small ice cream scoop) of filling per hotteok.
3. Gather and pinch the seams together and press down firmly to flatten.
4. Preheat a griddle over medium heat. Lightly grease the griddle.
5. Place the flattened hotteok onto the griddle and cook about 2-3 minutes on each side, until lightly golden in colour.
6. Note: You may need to adjust the heat accordingly.
7. Remove from the griddle and enjoy while warm.

7. Dalgona Matcha

Easy Dalgona Matcha is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: 1

This whipped dalgona matcha recipe is a tasty take on the popular dalgona coffee trend. You can customize the base using dairy or non-dairy choices and it is very easy and simple to make. Dalgona matcha will take your afternoon drink break to the next level! Plus, it looks pretty too!

Ingredients

• Choose one: 1/3 Cup Coconut Cream OR 1 Egg White OR 3 Tablespoons aquafaba liquid from chickpeas
• 1 Tbsp Sugar OR 1 scoop of stevia
• 1 tsp matcha powder
• Milk of your choice

Instructions

1. Whip your “base” of either aquafaba, coconut cream, or egg whites in a bowl and whip on high until it begins to look like whipped cream. About 2-5 minutes. If you use a whisk, it may take up to 10 minutes.
2. When peaks begin to form, sift in sugar and whip to combine.
3. Once sugar is combined, sift matcha powder over the whipped mixture and whip to combine.
4. Add milk or creamer to a cup and taste your milk “base” and add sugar to taste. Top with whipped dalgona matcha. If you want to serve this hot, warm your milk ahead of time!

8. Banana Milk

Korean Banana Milk is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Total: PT2M · Yield: [‘1’, ‘1 drink’]

Korean banana milk is a popular drink in Korea sold by Binggrae, a famous food and beverage company. This homemade version is made with fresh bananas, milk, sugar, and water and tastes just as delicious, if not better, than the store-bought version!

Ingredients

• 1 large banana (ripe, spotted; peeled)
• ¾ cup ice-cold milk
• ⅓ cup ice-cold water
• 1 to 3 teaspoons sugar (adjust to taste)
• ⅛ teaspoon vanilla extract ((optional))

Instructions

1. Add all the ingredients to a blender and blend on high speed. Garnish with a banana slice and serve immediately as separation can occur over time. Enjoy!

9. Instant Pot Dalgona Candy

Instant Pot Korean Dalgona Candy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘3’]

If you’re a Squid Game fan, this Instant Pot Korean Dalgona Candy is the perfect sweet treat to try. All you need is 2 ingredients!

Ingredients

• ¼ cup sugar (or 50 g)
• 1 tsp baking soda (or 5 g)

Instructions

1. Turn on the Instant Pot and press “saute”.
2. Add sugar and stir for a few minutes until it becomes a thick mixture.
3. Add baking soda and stir well to mix.
4. Pour the mixture into a silicone mold.
5. Make your favorite shape using a cutter.
6. Serve and enjoy 🙂

10. Sweet Rice Mini Bundt Cake

Sweet Rice Bundt Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘6’, ‘6 mini bundt cakes’]

Sweet Rice Mini Bundt Cake is a great naturally gluten free dessert or snack that’s made with wholesome freshly milled brown sweet rice flour. Addition of sweet red bean paste gives this cake a great Korean flavor.

Ingredients

• 1 cup brown sweet rice flour
• 1 cup sweet rice flour
• 1/2 cup sugar ((I used organic))
• 1 tsp fine sea salt
• 1 tsp baking powder
• 1 cup whole milk
• 2 oz unsalted butter ((melted))
• 2 each egg
• 1/2 cup sweet red bean paste ((anko))
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (180°C).
2. Grind sweet rice and brown rice in the Nutrimill grinder at the finest setting. 1 cup sweet rice produces about 1 1/2 cup ground flour. If you don’t want to use a Nutrimill grinder, just buy and use sweet brown rice flour and sweet rice flour (mochiko).
3. Melt butter in the microwave until it becomes fully liquid.
4. Spray or brush mini bundt cake pan and/or cakelette pan with oil to prevent sticking.
5. In a large mixing bowl or cake mixer bowl, add both sweet brown rice and sweet rice flour. 
6. Add salt and baking powder. Mix dry powder with a whisk.
7. Add milk, vanilla extract, eggs, butter and sugar to dry mixture in 6.
8. If using a cake mixer, mix for 3 min. or more until well blended with no lumps. I used a hand whisk and it was quite easy to mix so you can do it without a cake mixer if you don’t have one.
9. Fold in red bean paste into the batter.
10. When red bean paste is evenly mixed in, pour batter into cake molds.
11. For mini bundt cake pans, bake for 35 minutes. For cakelettes, bake for 25 minutes or until a toothpick comes out clean when inserted into the thickest part of the batter. 

11. Tea Cookies

Dasik – Korean Tea Cookies for Lunar New Year is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT5M · Total: PT30M · Yield: [’20’, ’20 cookies’]

How to make traditional Korean tea cookie (Dasik) for Lunar New Year’s. Cookies are made from finely ground sesame seeds, green tea powder and more. Great melt-in-your-mouth cookie that is simple to make and pairs wonderfully with green teas.

Ingredients

• 1 cup roasted sesame seeds ((110 g / 4 oz) or 1/2 cup sesame seed powder (white or black sesame seeds))
• 1/8 tsp sea salt or more to taste
• 1/2 cup rice syrup ((조청 jocheong))
• 3/4 cup honey
• 1/2 cup sugar ((7 oz / 100 g))
• 2 Tbsp water

Instructions

1. If your sesame seeds are not roasted, roast your sesame seeds in pan for 3-5 minutes on medium heat. Stirring often so they don’t burn.
2. Melt sugar and water in a pot on medium heat. Once sugar is all melted, add honey and rice syrup. Raise heat to medium high and stir often and bring to boil. Turn off heat and let it cool. Do not over cook
3. Finely grind sesame seeds in a blender. The longer you blend, the finer it will be.
4. In a bowl, add the sesame seed powder and sprinkle sea salt on top.
5. Add 1 Tbs + 1 tsp of the honey syrup to 1/2 cup sesame seed powder and mix well. It should become pretty lumpy and hold shape when you form it in your hand. Similar to play-doh consistency.
6. Take a little bit of the dough and roll into a ball. Raise the mold by inserting the bar so the dough can be pressed into the mold.
7. Press the ball into each mold and make sure it is filled to the top to be flush with the frame.
8. Once the molds are filled, take out the spacer and push the upper frame down.
9. The cookies will now stick out (protrude) from the mold and you can gently remove each cookie.

12. Fish Shaped Pastry

Bungeoppang (Korean Fish Shaped Pastry) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [‘7’]

Bungeoppang (Korean Fish Shaped Pastry, Taiyaki) recipe

Ingredients

• 1 cup plain flour (or cake flour (125 g / 4.4 ounces), sifted)
• 2 tsp baking powder (sifted)
• 1/4 tsp fine sea salt
• 175 ml milk (or water)
• 3 Tbsp castor sugar
• 1 Tbsp melted butter
• 1 egg
• sweetened red bean paste
• custard
• chocolate
• nutella
• ham and cheese ((for savoury type fillings))
• 1 Tbsp melted butter (or cooking oil for cooking)

Instructions

1. Combine all batter ingredients in a medium sized bowl. Mix them well. Transfer the mixture into a jug that has a spout for easy pouring.
2. Preheat a bungeoppang pan over medium low heat. Quickly brush the pan with some melted butter or cooking oil.
3. Pour the batter mixture onto the bungeoppang pan. Only cover about 50 % of the pan. Add your choice of filling then add more batter mixture on top to cover the fish mould. Close the pan and turn it over quickly.
4. Cook both sides of the pan until the fish pastry turns golden brown (about 2 mins each side). Remove the fish pastry from the pan and cool down on the rack briefly. Serve.

13. Candied Sweet Potatoes

Korean Candied Sweet Potatoes (Goguma Mattang) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT15M · Total: PT22M · Yield: [‘6’, ‘6 people’]

Korean candied sweet potatoes (goguma mattang) are fried pieces of sweet potatoes covered in a hard candy shell made of caramelized sugar! A delicious, sweet treat for the fall or winter!

Ingredients

• 1 lb Korean sweet potatoes ( – about two medium sweet potatoes)
• ½ cup sugar
• 3 Tablespoons cooking oil ( – plus extra for deep frying)
• 1 Tablespoon toasted black sesame seeds
• pinch of salt

Instructions

1. Wash and dry your sweet potatoes. Cut them into medium-small size pieces about 2 inches in length.
2. Add enough oil to a deep pot to fry the sweet potato wedges. Heat the pot over medium high heat until it reaches 340 degrees F. Add the sweet potato pieces and fry for 6 to 8 minutes or until golden brown and cooked through. Work in batches if needed. Adjust the cooking time based on the size of the sweet potatoes. Remove and let them drain on a paper towel.
3. In a nonstick shallow pan, add 3 Tablespoons of oil into the pan, then pour the sugar directly over the oil. Heat the pan over low heat and avoid stirring or shaking the pan for now. (See Note 2)
4. The sugar will start to melt and turn into a light syrup. Once the sugar is halfway melted, carefully and slowly swirl the pan so that the syrup doesn’t burn. It will start to turn a golden caramel color and bubble up on itself. (Note: Be careful not to burn the caramel and watch it carefully as it can happen quickly. Burnt caramel will taste very bitter. )
5. As soon as the caramel starts to bubble and foam, add in the fried sweet potato pieces and a pinch of salt. Quickly toss them together so each piece is coated in a layer of hard candy. Discard any leftover oil.
6. Lay the candied sweet potato pieces on a layer of parchment paper, making sure they don’t touch. Quickly garnish with black sesame seeds before the caramel candy hardens. Serve once cooled. (See Notes 3 and 4)

14. Fruits Shaved Ice Milk

Fruits Shaved Ice Milk is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups shaved ice
• 1 cup coconut milk
• 1/3 cup sweetened condensed milk
• 2 cups mixed tropical fruit (pineapple, mango, papaya, berries)
• 1/2 cup shredded coconut or toasted sesame seeds (optional)

Instructions

1. 1. Fill four bowls with shaved ice.
2. 2. Drizzle coconut milk evenly over the ice.
3. 3. Dollop or drizzle condensed milk across the bowls.
4. 4. Top with an even distribution of mixed fruit.
5. 5. Scatter shredded coconut or sesame seeds if using.
6. 6. Serve immediately.

15. Red Bean Paste Bun

Korean Red Bean Paste Buns Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘4’]

Ingredients

• Kidney Beans/ Rajma – 200 gm
• Sugar – 3/4 cup
• Salt – a pinch
• Flour – 1 3/4 cup
• Water – 1/3 cup
• Milk – 1/3 cup
• Sugar – 2 tbs
• Instant Yeast – 1 tsp
• Salt – 3/4 tsp
• Butter – 1 tsp
• Black Sesame For Topping

Instructions For The Red Bean Paste Filling / JeokAngGeum

1. Soak beans overnight/ for 8-12 hours.
2. Pressure cook them for 15 minutes until soft.
3. Drain the water and grind it to a fine paste in mixer grinder.
4. In a pan mix together the paste, sugar and salt and cook until the paste becomes thick.
5. Once cool the paste will become firm enough to be shaped into a ball.
6. Store in a jar in fridge.

For The Dough

1. In a bowl, mix together flour, sugar, salt and yeast.
2. Add the milk and water and mix to form a soft dough.
3. Add the butter and mix well.
4. Take the dough onto the counter and knead for 5-8 minutes until the dough is smooth and elastic.
5. Place in an oiled bowl, cover with cling wrap and set aside until the dough is double in volume.
6. Remove it back to the counter, press it and divide it into 8 equal portions.
7. Make large lemon sized balls out of the red bean paste filling.
8. Shape the dough into a thick disc, place the filling inside and bring the sides of the dough to cover the filling.
9. Keeping the seam side down, use a pair of scissors to make cuts around the edge. Make 8 cuts leaving the centre intact.
10. Arrange them on a greased tray and cover and set aside for 20 minutes.
11. By the time the buns are proving, preheat the oven to 200°C.
12. Brush the top of the buns with milk and add some sesame seeds for topping.
13. Bake in the oven for 20 – 25 minutes or until golden.
14. Serve it either hot or at room temperature with a glass of milk.

16. Healthy Sweet Rice Cake

Youngyang Chaltteok (Healthy Sweet Rice Cake) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Yield: [’12’]

Korean rice cake made with sweet rice flour and healthy ingredients such as beans, nuts and dried fruits and pumpkin!

Ingredients

• 1 cup soaked black soybeans (1/2 cup dry) (seoritae, 서리태 (or kidney beans))
• 12 jujubes (dried Korean dates, daechu, 대추 (or 1/2 cup raisins, dried cranberries or persimmons))
• 1/2 cup dried kabocha (or other type of pumpkin – optional – See note 1)
• 10 chestnuts (quartered)
• 1/2 cup walnuts (quartered)
• 5 cups wet sweet rice flour (defrosted at room temperature, if frozen – See note 2)
• 3 tablespoons sugar (2 tablespoons if you like it less sweet)
• ⅓ cup almond meal – optional

Instructions

1. Prepare the beans by soaking in warm water for a few hours. Rinse the jujubes and cut each one around the seed into 3 to 4 pieces. Rinse the optional dried kabocha and rehydrate by adding a tablespoon or two of water at a time, until softened. Prepare the nuts.
2. In a large bowl, combine the rice flour, sugar, and the optional almond meal. Mix well by hand or a whisk until everything is well incorporated. Add 2 tablespoons of water and rub the powder between your palms, breaking the big clumps, to evenly distribute the moisture. You don’t need to try to break up small clumps.
3. Add all the other ingredients and gently toss to combine everything.
4. Fill a steamer (or a pot) with water two thirds of the way. Prepare the steamer insert (or bamboo steamer) with a wet linen/cotton cloth (or cheesecloth). Turn the heat on. When it starts to steam, add the mixture to the steamer insert with a large spoon. Even the top out, but do not pack. If your cloth hangs down low, fold it over to cover the mixture. Unless using a bamboo steamer, fully cover the top with another cloth before putting the lid on. (This will prevent the water generated by steam from dripping on the rice cake.)
5. Steam for 30 minutes, and then remove the steamer insert from the heat.
6. When it’s cool enough to handle, flip it over onto a cutting board. Remove the cloth.
7. Shape the rice cake to a rectangle if desired. Wet your hands before touching the rice cake. Cut into serving size pieces.
8. Keep it in an airtight container if serving within a day or two. To store for a longer period, individually wrap and freeze the rice cake. For best results, do this within a few hours of making. Simply leave it out at room temperature until it softens before serving, or you can briefly defrost it in the microwave.

17. Cinnamon Ginger Punch

Korean Cinnamon Ginger Tea is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Yield: [‘6’, ‘6 people’]

Korean Persimmon Punch is a dessert tea made with cinnamon, ginger and dried persimmons. A light dessert to end the meal with all of the health benefits of cinnamon and ginger.

Ingredients

• 6 dried persimmon
• 6 cinnamon stick
• 1/2 cup ginger (sliced)
• 8 cups water
• 1 1/2 cups sugar
• 10 pine nuts (garnish)

Instructions

1. Place the sliced ginger into a large pot with the cinnamon sticks and the water. Bring to a boil over high heat. Reduce the flame and simmer for 40 minutes.
2. Strain ginger and cinnamon sticks.
3. Add sugar to liquid and stir to combine.
4. Remove center stem from persimmons and place in a large container. Add sweetened liquid and place in refrigerator for at least 12 hours.
5. To serve, pour liquid in a glass with ice.
6. Place one dried persimmon in each glass and garnish with a few pine nuts.

18. Sweet Pancakes

Hotteok Recipe (Sweet Korean Pancakes) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT120M · Yield: [‘8’, ‘8 pancakes’]

Homemade dough stuffed with brown sugar, cinnamon, nutmeg and walnuts and cooked until warm and gooey on the inside.

Ingredients

• 1 1/4 cups flour
• 1/2 cup rice flour
• 1 packet yeast
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 3/4 cup milk (warmed)
• 1 tablespoon butter (melted)
• 4 tablespoons cooking oil ((for frying))
• 1/2 cup dark brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3 tablespoons walnuts (chopped (substitute pecans))

Instructions

1. Combine the warm milk and melted butter in a bowl. Sprinkle the yeast on top and let the granules dissolve for 1-2 minutes.
2. Mix the remaining dry ingredients in a large bowl.
3. Add the milk and yeast mixture and mix until a dough forms. Be careful not to overmix or the dough will get tough.
4. Knead the dough into a ball and cover to rise for 1-2 hours. Dough should almost double in size. TIP: leave to rise in a warm area.
5. Once your dough has risen (it should be about double the size), knead it again to remove any air bubbles.
6. Separate it into 8 equal pieces.
7. Roll each piece into a ball and flatten it to about 3-4 inches wide.
8. Place 1 tablespoon of filling in the center of each dough circle.
9. Fold the dough up and around the filling and make a ball. Be sure that all the filling is surrounding by the dough.
10. Heat 4 tablespoons of cooking oil over medium heat in a nonstick skillet.
11. Add the dough balls and brown for about 1 minute, until they start to turn light brown.
12. Use a nonstick spatula or this more traditional Korean style Hotteok press to flatten the pancakes as thin as you can get them without the filling coming out.
13. Let them cook another 1-2 minutes, until they are a medium golden brown.
14. Flip them over and cook another 30-60 seconds, until they are light golden brown.
15. Place the lid on and cook another 60-90 seconds, until medium golden brown. *The lid helps hold the heat in so the inside will become like a syrup.
16. Serve immediately while hot. Be careful as they will be HOT.

19. Caramel Apple Hotteok

Caramel Apple Hotteok (Korean Pancake Donut) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT30M · Yield: 6 hotteok

Hotteok is a Korean street food that transcends any language. It is a puffy yeasted pancake donut stuffed with sweet nuts or fruit. In this version I fill hotteok with cinnamon scented apples and a drizzle of salted caramel sauce. And Dear Reader, this is definitely a pushy recipe it’s THAT good! I ate two hotteok hot off the pan!

Ingredients

• 1 cup plain all purpose flour
• 1 cup sweet glutinous rice flour*
• 3 tablespoons sugar
• 1 tablespoon oil plus more for greasing
• 2 teaspoons instant dried yeast
• 1 cup water
• 1/2 teaspoon fine salt
• 2 Granny Smith apples, peeled and finely diced
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 50g/1.7ozs butter

Instructions

1. Prepare and measure the ingredients.
2. Cook according to the recipe method until the main ingredients are tender and fully cooked.
3. Taste, adjust seasoning, and serve.

20. Twisted Donuts

Easy Korean Twisted Donuts (Kkwabaegi) Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT10M · Yield: [’16’, ’16 donuts’]

A popular treat in Korean bakeries that can be easily made at home: Korean Twisted Donuts. Also known as Kkwabaegi, these popular golden brown donuts come from a yeasted dough that is twisted together. The end result: fluffy donuts that are soft, pillowy, and covered with an irresistible dusting of cinnamon sugar. YUM!

Ingredients

• 3 cups flour
• 1 cup milk
• 3 Tbsp butter (melted)
• 1 egg
• 1/2 cup sugar
• 2 1/4 tsp yeast ((1 packet; instant yeast or active yeast))
• 1/2 tsp salt
• 1/4 cup brown sugar
• 1 Tbsp cinnamon

Instructions

1. Make the dough. In the microwave, heat melted butter and milk in 30 second bursts until lukewarm to the touch (110F), but not hot or steaming. Sprinkle yeast over the liquid and let sit for 5 minutes until foamy. Add egg directly on top and beat lightly with fork. Set aside.
2. In a large bowl, add dry ingredients. Make a well in the center and add the wet ingredients. Mix with a spatula until a ball forms. Knead lightly until smooth. The dough will be sticky.
3. Let the dough rise. Cover and transfer the dough to a dark, warm place. Leave undisturbed until doubled in size, about 1 hour. Deflate the dough by punching it down (push down the middle of the dough with your fist until it deflates). Knead a few times. Cover until doubled in size again, about 30-45 minutes. (Yes, the dough needs to rise twice).
4. Make donuts. Lightly flour the surface of a cutting board. Using a bench scraper or knife, divide dough into 16 equal pieces. Take one piece and roll out (with your hands) into a long strip, about 10 inches long. Twist one end upwards while simultaneously twisting the other end downward. Hold the ends and lift the dough off the surface, in a U-shape. The donut should naturally twist. If you need to, give it a little extra twist to help it along. Pinch the ends together and tuck under each other. Transfer to a sheet pan lined with parchment paper. Repeat until you have 16 donuts.
5. Let the twisted dough rise. When all the donuts are twisted, cover. Leave undisturbed in a warm, draft-free place until doubled in size, about 15-30 minutes.
6. Deep fry. Heat a dutch oven with 2-3 inches of cooking oil to 350F. Fry donuts until puffy and golden, about 2-3 minutes each. Make sure to flip the donuts. Do not crowd the pan!
7. Dust with cinnamon sugar. In a large shallow bowl, combine the cinnamon and brown sugar. Mix well. Transfer hot Korean donuts to the cinnamon sugar mixture. Roll the donuts and spoon extra cinnamon sugar on top. Flip around and around until they are thoroughly coated. Enjoy!
8. Eat immediately! Korean donuts taste best when they are still warm.

21. Crystallized Ginger Scones with Sake Poached Asian Pears

CRYSTALLIZED GINGER SCONES WITH SAKE POASED ASIAN PEARS is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT4H30M · Cook: PT1H · Total: PT1H · Yield: 12 Servings

These Crystallized Ginger Scones with Sake Poached Asian Pears are a refreshing take on traditional shortcake – zesty scones, crunchy spiced pears, and sweet whipped cream.

Ingredients

• CRYSTALLIZED GINGER SCONES
• 3 cups all-purpose flour
• 1/3 cup granulated sugar
• 1-1/2 tsp baking powder
• 1/2 tsp salt
• Zest of 2 lemons
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/8” cubes
• 1-1/3 cups whole milk
• 1 tsp lemon extract
• 1/2 cup chopped crystallized ginger
• Fresh whipped cream, for serving
• SAKE POACHED PEARS
• 4 Asian pears
• 1-1/2 cups sake
• 3/4 cups granulated sugar
• 1 lemon, juiced
• 2 tsp vanilla extract
• 2 tsp ground Chinese five spice
• Coarse raw sugar

Instructions

1. For the scones: Line a baking sheet with parchment paper or a silicone making mat; set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add zest and mix with a pastry cutter.
3. Add butter and cut into the dry ingredients using a pastry blender until shaggy.
4. In a small bowl or glass measuring cup, whisk together the milk and lemon extract.
5. Gently fold milk mixture and crystallized ginger into the dry ingredients using a spatula just until mixed (if dry, add 1 tablespoon of milk at a time until it comes together).
6. Using a large cookie scoop, portion out the dough onto prepared baking sheet, 1 inch apart. Sprinkle with coarse raw sugar and press lightly to flatten. Freeze for 3-4 hours or overnight.
7. When ready, preheat the oven to 425°F.
8. Transfer frozen scones on prepared baking sheet to the oven and bake for for 25-30 minutes or until golden. Let cool on baking sheet. While the scone bake, prepare the pears.
9. For the pears: Peel, quarter, and core each pear.
10. In a medium saucepan (big enough to hold pears) combine the sake, sugar, lemon juice, vanilla extract, and five spice.
11. Bring to a boil over high heat, then reduce to a simmer. Add the pears and simmer, rotating every 10 minutes.
12. Remove the pears from the pan, allowing excess liquid to drip off, and cool them on plate or tray (slice if desired for serving).
13. Bring the sake sauce back up to a simmer and cook until the liquid has been reduced by half. Set aside to cool.
14. Assemble the scone-cakes: Slice a scone in half, place bottom on a small plate, top with one quarter of a pear, cooled sauce, whipped cream, and finish with the top of the scone. Serve immediately.

22. Half-Moon Shaped Rice Cake

Songpyeon (half-moon shaped rice cakes) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Yield: [‘4’, ‘4 per batch’]

Songpyeon is a must-have Chuseok delicacy. These little rice cakes are stuffed with sweet fillings. Learn how to make songpyeon with natural food coloring options!

Ingredients

• 2 cups wet rice powder per batch (about 16 songpyeon)
• 4 to 5 ounces pine needles (rinsed 2 – 3 times and air or pat dry (optional))
• 1 teaspoon sesame oil
• 2 cups wet rice powder (thawed to room temperature if frozen)
• 4 tablespoons boiling hot water (more as needed, in 1 teaspoon increments)
• 2 cups frozen rice powder (thawed to room temperature if frozen)
• 1.5 to 2 tablespoons mugwort (ssuk garu, 쑥가루) (or matcha/green tea powder)
• 5 to 6 tablespoons boiling hot water (more as needed, in teaspoon increments)
• 2 cups frozen rice powder (thawed to room temperature if frozen)
• ⅓ cup cooked steaming hot kabocha, (danhobak, 단호박) (1/4 small kabocha steamed in microwave for about 5 minutes)
• 1 tablespoon plus 1 or 2 teaspoons boiling hot water
• 2 cups frozen rice powder (thawed to room temperature if frozen)
• 4 tablespoons plus 1 or 2 teaspoons boiling hot blueberry juice
• 2 cups frozen rice powder (thawed to room temperature if frozen)
• 4 tablespoons raspberry juice (1/2 cup fresh or frozen raspberries finely pureed with 1/2 cup water, strained, and boiled)
• ⅓ cup roasted sesame seeds
• 1.5 tablespoons sugar
• 1 tablespoon honey
• pinch salt

Instructions Dough:

1. For each type of dough, sift the rice powder into a bowl. Prepare the flavoring and liquid ingredients (water/juice/mugwort powder/kabocha) for each selected color of dough. Add the specified amount of the solid and/or liquid (making sure it’s boiling hot) to the rice powder, quickly stirring them in with a spoon. (Tip: Hold a teaspoon or two of the liquid and make sure more liquid is needed before adding it.)
2. Knead, pressing and stretching with the heel of the hand. Fold and rotate the dough. Repeat the kneading process for 4 to 5 minutes. (If the dough sticks to your hands or the bowl after some kneading, it’s too wet. Add more rice powder in 1 tablespoon increments. If the dough breaks easily or is too stiff, it’s too dry. Add more boiling hot water in 1 teaspoon increments.)
3. Cover the dough with plastic wrap or a damp towel. Let it rest for 20 to 30 minutes.

Filling:

1. Roughly grind the sesame seeds in a grinder or blender. Add the sugar, honey and pinch of salt. Mix everything well together until the sugar and honey are evenly distributed.

Assemble:

1. To assemble, tear off a small piece of the dough enough to make roughly 1-inch ball. Roll tightly between your palms to shape a ball.
2. Make a well in the ball by pressing into it with your thumb, and press outwards, with both of your thumbs, on the inside walls of the well to slightly expand the opening.
3. Place 1/2 teaspoon of the filling in the well. Seal tightly by squeezing the edges together. Squeeze the whole rice cake lightly in your palm to firm it up, and then gently roll between your palms to smooth out the surface. Shape it into a nice crescent shape. Pinch along to create a wing. Repeat until all the dough/filling is used.

Steam and finish:

1. Boil water in a steamer. Place a thin layer of pine needles or a silicon liner or damp kitchen cloth in the steamer insert. Boil the water over high heat. When it starts to steam, place the rice cakes in the steamer insert without the pieces touching one another. Cover with a thin layer of pine needles, if available. Cover and steam for about 20 minutes.
2. Prepare a big bowl of cold water. Using a long-handed spoon or tong, remove the rice cakes from the steamer. Drop them in the cold water for a quick rinse, removing all the pine needles if used. Transfer the rice cakes to a colander to drain. Lightly coat your hands with the sesame oil and rub the oil on the rice cakes in batches. Serve warm or at room temperature

23. Dalgona Coffee

Dalgona Coffee (Whipped Coffee) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’, ‘1 serving’]

Creamy Whipped Coffee is absolutely irresistible and a great way to enjoy a fancy and tasty coffee at home. This Dalgona Whipped Coffee recipe is made with 3 ingredients and can be served warm or cold.

Ingredients

• 1 tablespoon instant coffee
• 1 tablespoon granulated sugar
• 1 tablespoon hot (boiling water)
• Ice, (if desired)
• Milk (about 6 ounces hot or cold)

Instructions

1. In a medium bowl, combine the instant coffee, sugar and hot water.
2. Using a whisk or with an electric mixer on high, whip until fluffy, light and pale in color (about 5-8 minutes), occasionally scraping down the sides of the bowl.
3. To serve, add ice to a glass (if desired), fill the glass with the milk and spoon the whipped coffee on top.
4. Using a spoon, vigorously stir the whipped coffee into the milk. Enjoy.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.