Korean sweets and desserts cover a wide range of textures and flavors, from chewy rice cakes to crisp, honey‑glazed confections and warm street‑food snacks. They tend to be mildly sweet, often earthy or nutty, and visually simple but elegant.

This section highlights several traditional and modern treats we occasionally served at our restaurant:

Injeolmi (인절미):
A well‑known type of tteok made from steamed, pounded glutinous rice. The pieces are coated in toasted soybean powder, giving them a soft chew and a subtle, nutty flavor.

Bungeoppang (붕어빵):
A popular winter street snack made by cooking batter in a fish‑shaped mold and filling it with sweetened red bean paste. Modern versions may use custard, chocolate, or sweet potato.

Sirutteok (시루떡):
A traditional layered rice cake steamed in a siru (earthenware steamer). Pat‑sirutteok, the most iconic style, alternates layers of red beans and rice flour. It is lightly sweet and closely tied to holidays and ancestral rites.

Jeonggwa (정과):
A type of hangwa made by simmering fruits, roots, or seeds—such as lotus root, ginger, or ginseng—in honey or sugar syrup until glossy and tender.

Bamcho (밤초):
A related confection made by simmering chestnuts in honey or sugar until they become soft, shiny, and lightly glazed, often reshaped to resemble whole chestnuts.