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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 ...
15 Easy, From-Scratch Dessert Recipes for Cakes, Breads, Cookies, Bars and More. Stephanie Brubaker. January 9, 2024 at 12:36 PM. Zesty Lemon Bars.
Think: chocolate fondue (or any chocolate dessert for that matter) for a Valentine's Day dessert or a carrot cake cheesecake or lemon dessert as your new Easter feast finale.
Tteok (Korean: 떡) is a general term for Korean rice cakes. They are made with steamed flour of various grains, [1] especially glutinous and non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make tteok. In some cases, tteok is pounded from cooked grains.
Hwajeon (화전) – small sweet pancakes made of glutinous rice flour and flower petals of Korean azalea, chrysanthemum, or rose; Bukkumi (부꾸미), pan-fried sweet tteok with various fillings in a crescent shape [3] Juak (주악), made of glutinous rice flour and stuffed with fillings such as mushrooms, jujubes, and chestnuts, and pan-fried.
Tteokbokki (Korean: 떡볶이), [pronunciation?] or simmered rice cake, is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; lit. rice cake noodles) or commonly tteokbokki-tteok (떡볶이 떡; lit. tteokbokki rice cakes).
Patjuk is often eaten as a meal rather than as a dessert, and by default is not sweetened. [6] Saealsim (새알심; "bird's egg"), small rice cake balls made of glutinous rice flour, are often added to the dish. [7] Dan-patjuk (단팥죽; "sweet red bean porridge") is a sweetened dessert porridge made of boiled and mashed red beans. [8]
Gwapyeon (Korean: 과편; Hanja: 果片) is a jelly-like hangwa (traditional Korean confection) made with fruits. [1] The colorful fruit jelly is commonly served at banquets. [2] This classic dessert was served in the royal court during the Joseon dynasty. [3]