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About Desserts

Sujeonggwa ~ 수정과

A traditional fruit punch, sujeonggwa is made from dried persimmons, cinnamon, sugar, and ginger and is usually garnished with pine nuts.  The flavor of sujeonggwa is simultaneously spicy and sweet.  Served cold, sujeonggwa is often consumed during the holidays as well as special occasions such as weddings.  Nowadays, sujeonggwa is widely available in canned form.

Go to Sujeonggwa Recipe.

Sikhye ~ 식혜

Sihkye is a traditional sweet Korean rice beverage made by pouring malt water over cooked rice.  The malt steeps in the rice before it is boiled with sugar.  Ginger or jujube may be added for flavor.  Sikhye is served chilled with grains of cooked rice at the bottom of the bowl and pine nuts floating on top. Like sujeonggwa, sikhye is readily available in cans or plastic bottles.

Go to Sikhye Recipe.

Tteok ~

Tteok is a traditional Korean cake made from glutinous rice flour that has been steamed, pounded, pan-fried, or boiled.  There are hundreds of different types of tteok with both sweet and savory variations.  While the plain tteok is used in various savory dishes, the sweet version is eaten as a dessert, customarily on New Year's Day, weddings, and birthdays.  Regarded as a celebratory food, sweet tteok can range from elaborate versions with nuts and fruits to simpler versions with bean paste coatings.  Common ingredients used in making the many varieties of sweet tteok include mung bean, red bean, sweet red bean paste, jujube, Korean mugwort, sesame seeds, sesame oil, sugar, dried fruit, and pine nuts.

Go to Tteok Recipe.

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Grace Kim
16 May 2009