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Korean sweets: top 5 Korean sweets

Korean sweets: top 5 Korean sweets
South Korea is a true gastronomic paradise! This country is rich not only in its culture, but also in the real cult of food. In Korea, almost every street is full of all kinds of restaurants, cafes, street foods, stalls and the like, and each has its own concept, its own special ingredients or their combination, its own unique menu for every taste from a huge number of dishes of national cuisine to neo recipes molecular cooking. And of course, all this gastronomic wealth could not ignore the topic of sweets, especially since Koreans are real sweet tooth.

Nevertheless, most Korean sweets are not only tasty, but also healthy, as the main ingredient they use rice flour instead of wheat and are called Hangwa.


A hottok is a rice flour tortilla similar to Russian pancakes or pancakes with a filling inside. The filling may be brown sugar, nuts, hot syrup, cinnamon. This is a favorite national delicacy, especially children love it.


Yot is another type of national sweets in South Korea. They can make a can of different ingredients - glutinous rice, sorghum, millet, corn, pumpkin, sweet potato, and a mixture of all this together. At first they make the steamer, and then by cooking in a large boiler. If they are boiled a little in time, then the Yot will be liquid and more often such a product is used as a coating for other sweets, and if the Yot is cooked for long hours, then after cooling they will be solid. They can be eaten clean but more often they are consumed with a filling, it can be either liquid (honey, syrup, cream) or solid (nuts, sesame, beans). There are even Eats with meat.


All national and family holidays are accompanied by this type of dessert. Ttok is steamed glazed rice cakes. They come in completely different shapes and colors. There are no requirements for the filling either, you can put whatever you want: nuts, fruits, flowers. There are four ways to make this sweet. The first is to cook Ttok, small balls of rice flour are boiled in gyeongdang water. Second, to make Ttok steamed, songphyon for Chusok is done in this way. The third way is to beat off Ttok, rice flour is beaten with a large hammer, after which it turns into a sticky mass, so do inzholmi. And the last fourth way - to fry Ttok and get phajong. This kind of Korean sweetness even has its own museum, which was opened in 2002. Ttok pies are of great importance to Koreans, where every color and shape is filled with symbolism.


Hwajon, or as it is also called hwachon, is a fritters of rice flour with sugar. The flowers used are of course edible: azalea, chrysanthemum, violet, sakura, etc. Depending on what flower is taken for a treat, this is the name of the hwajon, for example pancakes with an Asian pear (flower) are called hwajon.

Buno pan

Buno pan is slightly different from previous Korean sweets, although it is also made from rice flour. the shell of this treat is more like a waffle. They always make it in the form of a voluminous goldfish with a filling inside, anything can be a filling, the classic option is to put sweet red beans inside the fish.

This is a list of traditional delicacies, of course, now the number of sweets in South Korea is much larger and more elegant and creative. Cooking in Korea, like fashion, is developing rapidly and you can always find something new and extremely tasty for yourself. Free stocks APIs for trading Twelve Data

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