한식 읽기 좋은 날

Sweet Korean Dessert Recipes that will Captivate Your Taste Buds

Readers' Recipes

2023/11/08 00:00:00

368

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As we bid farewell to the bountiful autumn and welcome the winter season, in this issue, we introduce Korean dessert recipes that exude sincerity and warmth. Unlike Western desserts that offer immediate sweetness, Korean traditional sweets leave a subtle, lingering sweetness that intensifies as you chew through their hearty texture. The warmth and dedication of the creator are infused into what is made through the long process of boiling, simmering, and steaming. Perhaps this is why younger generations, accustomed to intense flavors, are coming to find charm in traditional desserts. From yullan to Gaeseongjuak and even kumquat jeonggwa, let's explore the sweetness that deepens with every bite and discover the dedication encapsulated within."

Reader @yeha5_9, @bon.ne_chance, Blogger <Hyunwoosarang>

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Sweet and Tangy Scarlet Gem
Kumquat jeonggwa

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Traditional preserves, known as "jeonggwa" in Korean, are elegant sweets made by simmering various ingredients like fruits or root vegetables in sugar syrup until tender. Among many different types of jeonggwa, the kumquat jeonggwa stands out with its crimson hue and the sweet and tangy taste of the whole peel, making it a perfect addition to the dessert table. During the process of simmering kumquats in sugar syrup, the natural sourness of the fruit disappears, leaving behind only a delightful flavor. Enjoy warm tea time with kumquat preserves in the chilly season.

Ingredients

500g kumquats, 150g sugar, 500g corn syrup, 100ml water, a pinch of salt, baking soda

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① Wash the kumquats and remove the seeds. Soak them in sugar for 6 hours.

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② Drain the sugar syrup. In a pot, combine the kumquats, water, corn syrup, and a pinch of salt. Simmer over medium heat for 20 minutes.

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③ Let it cool for 10 minutes, then simmer for another 10 minutes until the kumquats become transparent.

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④ Using a strainer, lift the simmered kumquats and place them on a tray. Dry them in a dehydrator at 50°C for 7 hours.

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Charming Chewy and Sweet
Gaeseong juak

Gaeseong juak is a traditional snack made by mixing glutinous rice flour and wheat flour with makgeolli (Korean rice wine), shaping it, and then frying it in oil until crispy. Traditionally, it was considered a precious treat served to guests or at celebrations in the Gaeseong region. When you take a bite of Gaeseong juak, the juicy filling oozes out, creating a mouthful of delightful sweetness. With its round and adorable shape, unique texture that is neither bread nor rice cake, and the perfect level of sweetness, Gaeseongj uak is truly charming. Depending on your preference, you can enhance your own Gaeseong juak recipe by adding toppings such as fruits or nuts.

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Ingredients

[Juak] 100g glutinous rice flour, 25g plain flour, 20g sugar, 1g salt, 25ml makgeolli (unrefined rice wine)

[Syrup] 160ml rice syrup, 45ml water, 5g sliced ginger, 20g cinnamon sticks, 1g salt

Directions

① Simmer the syrup ingredients together for 3~4 minutes on low heat.
② Once the flavor of cinnamon is extracted, take out the cinnamon sticks and let the syrup cool.
③ Sift the glutinous rice flour and plain flour. Add warm water and makgeolli to form a dough.
④ Divide the dough into small pieces. Roll them into a ball shape and make a small hole in the middle.
⑤ Fry the dough (juak) for 6 minutes at 90 degrees C, and 3 more minutes at 160 degrees C.
⑥ Spread syrup on the juak and garnish with pumpkin seeds.

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