Traditional Korean Sweets Archives

Yeot: Homemade Chewy Korean Rice Taffy From Scratch

Simmer malted rice into homemade yeot, a chewy Korean taffy pulled to a satiny sheen after hours on the stove.

Simmer rice syrup and sugar, fold in toasted puffed rice and seeds, then press into crisp Korean gangjeong bars in about 40 minutes.

Roll dried persimmons around toasted walnuts for gotgamssam, a no-cook Korean treat ready in under an hour with just two main ingredients.

Steam yakbap, a Korean sweet rice cake with chestnuts, jujubes and a soy-sesame caramel coating, deeply nutty and only 70 minutes of active cooking.

Boil chewy gyeongdan rice balls stuffed with honey-sesame filling, then roll in toasted soybean powder for a soft, nutty Korean dessert.

Pan-fry hwajeon, Korean rice flour pancakes, with fresh edible petals and warm honey syrup in about 40 minutes for a delicate spring treat.

Toast black sesame seeds and bind them with honey to press traditional Korean dasik tea cookies, ready in 35 minutes with no oven.

Steam and pound glutinous rice into soft injeolmi, then roll in toasted soybean powder for a chewy Korean rice cake ready in under an hour.

Steam songpyeon rice cakes over pine needles, filled with toasted sesame and honey, for a Chuseok tradition.

Pan-fry Korean hotteok with a chewy yeasted dough and molten brown sugar-cinnamon filling for a crisp shell and gooey center.