Korean desserts recipes
9 Korean desserts recipes, each written for this site and each saying what its method turns on.
- Bingsu, sourced from South Korea. Shaved frozen milk rather than crushed ice, which is a texture you cannot get from a blender. vegetarian.
- Bungeoppang, sourced from South Korea. A thin batter in a fish-shaped mould filled halfway, the paste laid in, and more batter poured over before it is closed. Egg, vegetarian.
- Chapssaltteok, sourced from South Korea. Rice dough steamed before it is shaped and then beaten glossy, wrapped round red bean paste and dusted to stop it sticking. vegan.
- Gyeongdan, sourced from South Korea. Small filled balls that are boiled rather than steamed and rolled in powder the moment they come out of the water. vegan.
- Gyeranppang, sourced from South Korea. A sweet batter with a whole egg cracked straight onto it in the tin, baked until the yolk is just set. Egg, vegetarian.
- Hotteok, sourced from South Korea. A yeasted dough filled with sugar and nuts and pressed flat in the pan with an oiled lid, so the filling melts to a syrup. vegetarian.
- Songpyeon, sourced from South Korea. Half-moons of scalded rice dough shaped round a sesame filling and then steamed, on pine needles if you have them. vegetarian.
- Yakgwa, sourced from South Korea. A dense wheat pastry fried gently from cold oil and then left to soak in warm syrup for hours. vegetarian.
- Yugwa, sourced from South Korea. Dough dried hard and then fried at two temperatures so it puffs hollow, glazed and rolled in puffed rice. vegetarian.
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