20 Irresistible Korean Dessert Recipes Authentic

Craving something sweet with a twist? Korean desserts are a delightful blend of unique flavors, chewy textures, and vibrant colors—perfect for satisfying your sweet tooth while exploring global treats. From honey-drizzled hotteok to creamy bingsu, these 20 irresistible recipes bring authentic Korean charm straight to your kitchen. Ready to dive in? Let’s discover your next favorite dessert!

Hotteok (Korean Sweet Pancakes)

These crispy-on-the-outside, gooey-on-the-inside Hotteok (Korean Sweet Pancakes) are a street food favorite you can easily make at home—stuffed with brown sugar, nuts, and cinnamon for the ultimate warm treat.

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp instant yeast
• 1/2 tsp salt
• 3/4 cup warm water (about 110°F)
• 2 tbsp neutral oil (like vegetable or canola), plus extra for frying
• 1/2 cup packed dark brown sugar
• 1/4 cup finely chopped walnuts or peanuts
• 1 tsp ground cinnamon

1. In a bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt. Pour in the warm water and 2 tbsp oil, then mix until a shaggy dough forms. Knead for 5 minutes until smooth, cover, and let rise for 1 hour (or until doubled).
2. Meanwhile, mix the dark brown sugar, chopped nuts, and cinnamon in a small bowl for the filling.
3. Divide the dough into 8 pieces. Flatten each into a disk, add 1 tbsp filling to the center, then pinch the edges to seal tightly (like a dumpling).
4. Heat a skillet over medium-low with 1 tbsp oil. Cook each pancake for 3–4 minutes per side, pressing gently with a spatula until golden and crisp. The sugar will melt into a caramel-like syrup inside.

The magic of hotteok? That first bite releases a river of molten cinnamon-sugar filling—totally worth the patience for the dough to rise!

Tip: For extra crunch, sprinkle the pancakes with a pinch of coarse sugar right after frying.

Bungeoppang (Fish-Shaped Pastry)

These adorable fish-shaped pastries are a Korean street food favorite, with a crispy shell and sweet red bean filling that’s irresistible hot off the griddle.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 3/4 cup whole milk
• 1 tbsp melted butter
• 1/2 cup sweet red bean paste (store-bought or homemade)
• Neutral oil (like vegetable or canola), for greasing

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt.
2. Add 1 large egg, 3/4 cup whole milk, and 1 tbsp melted butter. Mix until smooth (small lumps are okay). Let batter rest 10 minutes.
3. Heat a bungeoppang pan or waffle maker to medium-low. Lightly grease fish molds with neutral oil.
4. Pour batter halfway into each mold, add 1 tbsp sweet red bean paste to the center, then cover with more batter. Close lid and cook 3–4 minutes per side until golden and crisp.
5. Flip carefully using chopsticks or a spatula, cooking another 3–4 minutes until both sides are evenly browned.

The magic? The contrast between the crunchy exterior and gooey, earthy-sweet filling makes these impossible to eat just one.

Tip: No specialty pan? Use a regular waffle iron—just dollop and spread the batter into rounds before adding filling.

Patbingsu (Korean Shaved Ice Dessert)

This refreshing, creamy-sweet treat is the ultimate summer cooler—layered with fluffy shaved ice, sweetened red beans, and chewy rice cakes for the perfect bite.

Ingredients:

• 4 cups finely shaved ice (use a blender or ice shaver)
• 1/2 cup sweetened red bean paste (store-bought or homemade)
• 1/4 cup chopped mochi or Korean rice cakes (tteok), soaked in warm water for 5 minutes to soften
• 1/4 cup sweetened condensed milk
• 1 tbsp roasted soybean powder (optional, for nutty flavor)
• 1/2 cup fresh fruit (sliced strawberries or mango work great!)

Instructions:

1. Prep the base: Pack the shaved ice into a large bowl or two individual serving dishes, mounding it slightly in the center.
2. Layer the toppings: Drizzle 1/4 cup sweetened red bean paste over the ice, followed by half the chopped mochi and half the fruit. Repeat with remaining red bean paste, mochi, and fruit.
3. Finish it off: Pour 2 tbsp sweetened condensed milk over each serving, then sprinkle with 1/2 tbsp roasted soybean powder (if using).

The magic of patbingsu is in the contrast—crunchy ice melts into creamy sweetness, while the chewy mochi adds fun texture. Serve immediately before the ice settles!

Tip: For extra richness, swap condensed milk with vanilla ice cream or whipped cream.

Yakgwa (Honey Cookies)

These Yakgwa (Honey Cookies) are crisp, floral, and irresistibly buttery—like little bites of golden honeycomb with a delicate crunch. Perfect for tea time or gifting!

• 2 cups all-purpose flour
• 1/4 cup toasted sesame oil
• 1/4 cup honey
• 2 tbsp rice wine (or dry sherry)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 cups vegetable oil (for frying)
• 1/4 cup powdered sugar (for dusting)

1. In a bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. Make a well in the center and add 1/4 cup toasted sesame oil, 1/4 cup honey, and 2 tbsp rice wine. Mix until a stiff dough forms.
2. Roll dough to 1/2-inch thickness on a floured surface. Cut into 1-inch squares or flower shapes (traditional!), then poke each piece 2–3 times with a skewer to prevent puffing.
3. Heat 2 cups vegetable oil in a deep pot to 300°F. Fry cookies in batches for 4–5 minutes, flipping once, until deep golden. Drain on a rack.
4. While warm, dust with 1/4 cup powdered sugar. Cool completely—they’ll crisp up as they sit.

The magic? That toasted sesame oil gives these cookies a nutty depth that balances the honey’s sweetness. They’re even better the next day!

Tip: For extra shine, brush fried cookies with a thin layer of honey before dusting with sugar.

Tteok (Korean Rice Cakes)

These irresistibly chewy rice cakes are a Korean street food staple, and with this easy recipe, you can whip them up at home in under 30 minutes!

Ingredients:

• 1 lb (about 3 cups) store-bought or homemade cylindrical tteok (Korean rice cakes)
• 3 tbsp gochujang (Korean red pepper paste)
• 1 tbsp soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp toasted sesame oil
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/4 cup water
• 1 tsp sesame seeds (for garnish)
• 1 thinly sliced green onion (for garnish)

Instructions:

1. Soak tteok in warm water for 10 minutes if using frozen or refrigerated (skip if fresh). Drain well.
2. Whisk together gochujang, soy sauce, honey, sesame oil, and water in a small bowl until smooth.
3. Heat vegetable oil in a large skillet over medium-high. Add garlic and cook 30 seconds until fragrant.
4. Add tteok and cook 2 minutes, stirring, until lightly browned. Pour sauce over and toss to coat.
5. Reduce heat to medium and simmer 3–5 minutes, stirring often, until sauce thickens and clings to tteok.
6. Garnish with sesame seeds and green onion. Serve immediately.

The magic here? That glossy, sticky-sweet glaze clinging to each chewy bite—it’s seriously addictive. Tip: For extra crunch, pan-fry the tteok an extra minute before saucing!

Songpyeon (Korean Half-Moon Rice Cakes)

These delicate, chewy rice cakes are a Korean tradition, filled with sweet sesame and shaped into pretty half-moons—perfect for sharing (or keeping all to yourself).

Ingredients:

• 2 cups short-grain rice flour (plus extra for dusting)
• 1/2 cup hot water (about 120°F)
• 1/4 tsp salt
• 1/4 cup toasted sesame seeds, finely ground
• 2 tbsp honey
• 1 tsp toasted sesame oil
• 1/4 tsp salt (for filling)
• Natural food coloring (optional; spinach or beet powder work well)

Instructions:

1. Make the dough: Mix rice flour and 1/4 tsp salt in a bowl. Gradually add hot water, stirring until a shaggy dough forms. Knead for 5 minutes until smooth (add 1 tsp water if too dry). Divide dough and knead in food coloring if using.
2. Prepare filling: Combine ground sesame seeds, honey, sesame oil, and 1/4 tsp salt in a small bowl.
3. Shape: Pinch off 1 tbsp dough, roll into a ball, then flatten into a 2-inch circle. Add 1/2 tsp filling, fold edges into a half-moon, and crimp tightly.
4. Steam: Line a steamer with parchment, arrange songpyeon (not touching), and steam over boiling water for 15 minutes. Brush with a little sesame oil while warm.

The magic? That subtly sweet, nutty filling against the springy rice dough—plus, the playful shaping makes these a joy to make with kids.

Tip: For extra fragrance, toast the sesame seeds yourself in a dry pan over low heat until golden.

Hoddeok (Cinnamon Sugar Pancakes)

These Korean-inspired Hoddeok (Cinnamon Sugar Pancakes) are irresistibly gooey inside, crispy outside, and guaranteed to make your kitchen smell like a cozy bakery.

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp instant yeast
• 1/2 tsp salt
• 3/4 cup warm milk (110°F)
• 1 tbsp vegetable oil, plus extra for frying
• Filling: 1/2 cup packed brown sugar, 1 tsp cinnamon, 2 tbsp chopped walnuts (optional)

1. In a bowl, whisk together flour, granulated sugar, yeast, and salt. Stir in warm milk and 1 tbsp oil until a shaggy dough forms. Knead for 5 minutes until smooth. Cover and let rise for 1 hour until doubled.
2. Mix brown sugar, cinnamon, and walnuts (if using) in a small bowl.
3. Divide dough into 8 balls. Flatten each, add 1 tbsp filling, then pinch edges to seal.
4. Heat a skillet over medium-low with 1 tbsp oil. Cook pancakes 3–4 minutes per side, pressing gently with a spatula, until golden and sugar bubbles appear at the edges.

The magic? That molten cinnamon center oozes out with every bite—best enjoyed fresh off the griddle!

Tip: For extra crispness, use a cast-iron skillet and resist flipping too early.

Gyeongdan (Sweet Rice Balls)

These chewy, bite-sized Korean rice balls are a delightful treat, coated in nutty sesame seeds or vibrant matcha powder for a pop of color and flavor.

Ingredients:

• 1 cup glutinous rice flour
• 1/4 cup warm water
• 1 tbsp honey
• 1/4 tsp salt
• 2 tbsp roasted sesame seeds (black or white)
• 1 tbsp matcha powder (optional, for coating)
• 1/4 cup brown sugar (for filling, optional)

Instructions:

1. In a bowl, mix 1 cup glutinous rice flour, 1/4 cup warm water, 1 tbsp honey, and 1/4 tsp salt until a smooth dough forms. If too dry, add water 1 tsp at a time.
2. Pinch off tablespoon-sized pieces, roll into balls, and flatten slightly. Add 1/2 tsp brown sugar to the center (if using), then seal and re-roll.
3. Boil a pot of water, then gently drop in the balls. Cook for 3–4 minutes until they float, then simmer 1 more minute.
4. Drain and immediately roll in 2 tbsp sesame seeds or 1 tbsp matcha powder while still sticky.

The magic? The chewy rice exterior gives way to a molten sugar center—if you dare to wait that long before eating!

Tip: For extra flavor, toast the sesame seeds in a dry pan for 1 minute before coating.

Dasik (Korean Tea Cookies)

These delicate, subtly sweet cookies are traditionally served with tea in Korea—think of them as edible works of art that melt in your mouth.

Ingredients:

• 1 cup roasted sesame seeds (black or white)
• 1/2 cup honey (or rice syrup for a vegan option)
• 1/4 cup glutinous rice flour
• 1/4 tsp fine sea salt
• 1 tbsp powdered matcha (optional, for green tea flavor)

Instructions:

1. In a dry skillet, toast the glutinous rice flour over medium-low heat for 5 minutes, stirring constantly, until lightly golden and fragrant. Let cool.
2. Grind the sesame seeds in a food processor until fine but not pasty (about 30 seconds). Transfer to a bowl and mix with the cooled rice flour and salt.
3. Warm the honey in a small saucepan over low heat for 1–2 minutes until runny. Pour over the dry ingredients and stir until a thick, moldable dough forms. For matcha dasik, knead in the powdered matcha now.
4. Press the dough into a wooden dasik mold or a small cookie stamp, then gently tap to release. Alternatively, roll into 1/2-inch balls and flatten with a fork.
5. Let rest at room temperature for 1 hour to firm up before serving.

The magic of dasik lies in their crumbly-yet-melting texture—like a shortbread meeting halva. They’re naturally gluten-free and endlessly customizable with nuts or spices.

Tip: Store between parchment paper in an airtight container; they’ll keep for 2 weeks (if they last that long!).

Baekseolgi (White Rice Cake)

This delicate Korean steamed rice cake is subtly sweet, cloud-like in texture, and perfect for celebrations or a light, comforting treat.

Ingredients:

• 2 cups white rice flour (not glutinous)
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 cup whole milk
• 1 tbsp vegetable oil
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together 2 cups white rice flour, 1/4 cup granulated sugar, and 1/2 tsp salt until no lumps remain.
2. Gradually pour in 1 cup whole milk, stirring until smooth. Add 1 tbsp vegetable oil and 1 tsp vanilla extract, mixing until the batter resembles pancake batter.
3. Pour the batter into a lightly greased 8-inch round cake pan or heatproof dish. Cover tightly with foil.
4. Place the pan in a steamer (or a large pot with a steaming rack and 2 inches of boiling water). Steam over medium heat for 30 minutes until the cake springs back when touched.
5. Let cool for 10 minutes before slicing. Serve slightly warm or at room temperature.

The magic of baekseolgi lies in its airy, slightly chewy texture—like biting into a sweet rice cloud. It’s traditionally served at birthdays, but we love it with afternoon tea, too!

Tip: For extra fragrance, swap vanilla extract with 1/2 tsp toasted sesame oil.

Injeolmi (Soybean Powder Coated Rice Cake)

Chewy, subtly sweet, and dusted with nutty roasted soybean powder, these Korean rice cakes are a delightful treat that’s easier to make than you’d think!

Ingredients:

• 1 cup glutinous rice flour (also called sweet rice flour)
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 3/4 cup warm water (about 110°F)
• 1/2 cup roasted soybean powder (konggaru)
• 1 tbsp honey (optional, for extra sweetness)

Instructions:

1. Mix the dough: In a microwave-safe bowl, combine glutinous rice flour, sugar, and salt. Gradually add warm water, stirring until a smooth, slightly sticky dough forms.
2. Steam the dough: Cover the bowl loosely with a damp paper towel and microwave for 2 minutes. Stir the dough, then microwave another 1–2 minutes until translucent and elastic. Let cool slightly.
3. Shape the rice cakes: Lightly oil your hands, then knead the warm dough for 1 minute until smooth. Roll into a 1/2-inch-thick rectangle on a clean surface, then cut into 1-inch squares or bite-sized pieces.
4. Coat and serve: Toss rice cakes in roasted soybean powder (mixed with honey if using) until fully coated. Serve immediately for the softest texture.

The magic here? The contrast between the pillowy rice cake and the toasty, earthy soybean powder—it’s a match made in snack heaven!

Tip: For extra flavor, toast the soybean powder in a dry skillet over low heat for 1–2 minutes before coating.

Chapssal Donuts (Glutinous Rice Donuts)

These chewy, slightly sweet Korean-inspired donuts are a delightful twist on the classic—perfect for when you crave something comforting but not overly sugary.

Ingredients:

• 1 1/2 cups glutinous rice flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 3/4 cup warm water
• 1 tbsp neutral oil (like vegetable or canola), plus more for frying
• 1/4 cup powdered sugar (for dusting)

Instructions:

1. In a bowl, whisk together the glutinous rice flour, granulated sugar, and salt. Gradually add the warm water, stirring until a shaggy dough forms.
2. Knead the dough for 3–4 minutes until smooth and pliable. If it feels dry, add water 1 tbsp at a time; if sticky, dust with a bit more rice flour.
3. Divide the dough into 12 equal pieces, rolling each into a ball. Flatten slightly into 1/2-inch-thick discs.
4. Heat 1 inch of oil in a deep skillet over medium heat (350°F). Fry the donuts in batches for 2–3 minutes per side until puffed and golden. Drain on paper towels.
5. While warm, dust generously with powdered sugar.

The magic here is in the texture—springy, chewy, and just sweet enough to feel like a treat without guilt. They’re fantastic with a cup of tea!

Tip: For extra flavor, add 1 tsp vanilla extract or a pinch of cinnamon to the dough.

Korean Sweet Potato Dessert

Craving a cozy, caramelized treat? These Korean-style candied sweet potatoes are crispy on the outside, tender inside, and coated in a glossy honey-butter glaze—irresistibly simple!

Ingredients

• 2 medium Korean sweet potatoes (or regular sweet potatoes), peeled and cut into 1-inch cubes
• 2 tbsp unsalted butter
• 2 tbsp honey
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 tbsp toasted sesame seeds
• 1 tbsp neutral oil (like vegetable or canola)

Instructions

1. Prep potatoes: Soak the cubed sweet potatoes in cold water for 10 minutes, then drain and pat dry thoroughly (this ensures crispiness).
2. Pan-fry: Heat oil in a nonstick skillet over medium. Add the sweet potatoes and cook for 12–15 minutes, stirring occasionally, until golden and fork-tender.
3. Caramelize: Push potatoes to one side. Melt butter in the empty space, then stir in honey, sugar, and salt. Toss everything together until the potatoes are evenly coated and the glaze bubbles (about 2 minutes).
4. Finish: Sprinkle with sesame seeds and serve immediately. The glaze hardens slightly as it cools, giving a delicate crunch.

The magic here? Soaking the potatoes removes excess starch for that perfect crisp-tender bite, while the honey-butter combo turns into a glossy, crackly shell.

Tip: For extra flair, drizzle with a pinch of cinnamon or swap sesame seeds for chopped pecans.

Matcha Bingsu (Green Tea Shaved Ice)

This refreshing Matcha Bingsu is like a fluffy green tea snowstorm in a bowl—perfect for cooling off on a hot summer day.

• 4 cups shaved ice (packed tightly)
• 2 tbsp high-quality matcha powder
• 1/4 cup sweetened condensed milk
• 1/4 cup whole milk
• 2 tbsp honey
• 1/2 cup sweet red bean paste (store-bought or homemade)
• 1/4 cup mochi cubes (optional, for topping)

1. In a small bowl, whisk together 2 tbsp matcha powder, 1/4 cup whole milk, and 2 tbsp honey until smooth. Chill for 10 minutes.
2. Pack 4 cups shaved ice into a serving bowl, fluffing it with a fork for a light, snowy texture.
3. Drizzle the matcha mixture evenly over the ice, followed by 1/4 cup sweetened condensed milk in a zigzag pattern.
4. Add dollops of 1/2 cup sweet red bean paste and scatter 1/4 cup mochi cubes (if using) on top.
5. Serve immediately with a spoon, letting everyone mix the toppings as they eat.

The magic here is in the contrast—earthy matcha against the creamy sweetness of condensed milk, with chewy mochi and red beans adding playful texture.

Tip: For extra indulgence, swap the milk for coconut milk or add a scoop of vanilla ice cream!

Melona Bar Inspired Dessert

If you love the creamy, fruity nostalgia of Melona bars, this no-bake dessert transforms that iconic treat into a dreamy layered delight.

Ingredients:

• 1 (14 oz) can sweetened condensed milk
• 1 cup heavy cream, chilled
• 1/4 cup honeydew melon purée (store-bought or blend fresh melon)
• 1 tbsp fresh lime juice
• 1 tsp vanilla extract
• 1 1/2 cups crushed graham crackers
• 4 tbsp unsalted butter, melted
• Green food coloring (optional, for vibrancy)

Instructions:

1. Make the crust: Mix 1 1/2 cups crushed graham crackers with 4 tbsp melted butter. Press firmly into an 8×8″ pan and chill for 15 minutes.
2. Whip the cream: Beat 1 cup heavy cream to stiff peaks. Fold in 1 (14 oz) can sweetened condensed milk, 1/4 cup honeydew purée, 1 tbsp lime juice, and 1 tsp vanilla. Add 1–2 drops green food coloring if desired.
3. Assemble: Pour filling over the crust, smoothing the top. Freeze for 4+ hours or until firm.
4. Serve: Slice into bars and enjoy straight from the freezer for that classic Melona texture!

The honeydew-lime combo is refreshingly sweet-tart, and the creamy-freezy texture nails the nostalgic Melona experience. Tip: For extra flair, garnish with thin melon slices or a sprinkle of toasted coconut.

Korean Strawberry Milk Dessert

This dreamy, Instagram-worthy treat combines sweet strawberries with creamy milk for a dessert that feels like a hug in a glass.

Ingredients:

• 1 lb fresh strawberries, hulled and sliced (reserve 4–5 for garnish)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 2 cups whole milk (chilled)
• 1/2 cup sweetened condensed milk
• 1 tsp vanilla extract
• Ice cubes (for serving)

Instructions:

1. Macerate strawberries: In a bowl, toss sliced strawberries with sugar and lemon juice. Let sit at room temperature for 20 minutes until juicy.
2. Blend: Transfer strawberries and their syrup to a blender. Add whole milk, condensed milk, and vanilla. Blend until smooth.
3. Strain (optional): For a silky texture, strain through a fine-mesh sieve to remove seeds.
4. Serve: Fill glasses with ice, pour strawberry milk over, and top with reserved sliced strawberries.

The magic here? The macerated strawberries create a jammy swirl that makes every sip extra special.

Tip: For a dairy-free version, swap in coconut milk and coconut condensed milk—it’s just as lush!

Yakgwa Cheesecake Fusion

Imagine the crispy, honey-kissed layers of Korean yakgwa meeting the creamy indulgence of cheesecake—this fusion dessert is a match made in heaven!

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup honey
• 2 tbsp toasted sesame oil
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Make the yakgwa base: In a bowl, mix 1 cup all-purpose flour, 1/4 cup honey, 2 tbsp sesame oil, 1/4 tsp ginger, and 1/4 tsp salt until a dough forms. Roll into 12 small balls, flatten into discs, and fry in 350°F oil for 2–3 minutes per side until golden. Drain on paper towels.
2. Prepare the filling: Beat 8 oz cream cheese with 1/4 cup sugar until smooth. Add 1 egg and 1/2 tsp vanilla, mixing until just combined.
3. Assemble & bake: Press 6 fried yakgwa discs into a greased muffin tin. Divide the filling evenly among them, then top with remaining discs. Bake at 325°F for 18–20 minutes until the filling is set but slightly jiggly.
4. Cool & serve: Chill for 1 hour, then dust with 1 tbsp powdered sugar. The contrast of the crisp yakgwa and velvety cheesecake is pure magic!

Tip: For extra flair, drizzle with a touch of extra honey before serving.

Korean Honey Butter Churros

These Korean Honey Butter Churros are a dreamy twist on the classic, with a crispy shell, tender center, and addictive honey-butter glaze that’ll have everyone licking their fingers.

• 1 cup water
• 3 tbsp unsalted butter, cubed
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup honey
• 4 tbsp unsalted butter, melted
• 1/4 tsp ground cinnamon
• Vegetable oil, for frying

1. Make the dough: In a saucepan, combine water, 3 tbsp butter, 2 tbsp sugar, and 1/4 tsp salt. Bring to a boil over medium heat. Remove from heat, add flour all at once, and stir vigorously until a smooth ball forms. Cool for 5 minutes.
2. Add eggs: Beat in eggs one at a time until fully incorporated and the dough is glossy.
3. Fry: Heat 2 inches of vegetable oil in a deep pot to 350°F. Pipe 4-inch strips of dough into the oil using a star tip (or snip the corner of a piping bag). Fry in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
4. Glaze: Whisk together honey, 4 tbsp melted butter, and cinnamon in a bowl. Toss warm churros in the mixture until evenly coated.

The magic here? That glossy honey-butter glaze caramelizes slightly on the hot churros, creating a crackly-sweet shell with a whisper of cinnamon.

Tip: For extra crunch, let the glazed churros sit on a wire rack for 5 minutes before serving—the coating will set like a delicate candy shell.

Pumpkin Songpyeon (Autumn Rice Cakes)

These adorable Korean rice cakes get a cozy fall twist with sweet pumpkin and warm spices—perfect for celebrating the season with a hands-on treat.

Ingredients:

• 1 cup pumpkin puree (not pie filling)
• 2 cups glutinous rice flour (plus extra for dusting)
• 1/4 cup warm water
• 2 tbsp honey
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup sweet red bean paste (or sesame filling)

Instructions:

1. In a bowl, mix pumpkin puree, honey, cinnamon, ginger, and salt until smooth. Gradually add glutinous rice flour and warm water, kneading until a pliable dough forms (add more flour if sticky).
2. Pinch off golf ball-sized pieces of dough. Flatten each into a disc, add 1 tsp red bean paste, then seal into half-moon shapes, pinching edges firmly.
3. Steam in a lined bamboo steamer over boiling water for 15 minutes until glossy and slightly translucent. Let cool 5 minutes before serving.

The pumpkin gives these songpyeon a tender, chewy texture and earthy sweetness that pairs beautifully with the spiced filling—a fun upgrade to the traditional version!

Tip: For extra fragrance, add a few pine needles to the steaming water (a Korean tradition!).

Korean Black Sesame Pudding

This creamy, nutty pudding is a dreamy dessert with a toasty depth—perfect for impressing guests or treating yourself to something uniquely indulgent.

Ingredients:

• 1/2 cup black sesame seeds
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 2 tbsp honey
• 1/4 tsp salt
• 2 tbsp cornstarch
• 1 tsp vanilla extract

Instructions:

1. Toast black sesame seeds in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant. Let cool slightly, then grind into a fine powder using a spice grinder or mortar and pestle.
2. In a saucepan, whisk together whole milk, heavy cream, granulated sugar, honey, salt, and the ground sesame. Bring to a gentle simmer over medium heat, stirring occasionally.
3. In a small bowl, mix cornstarch with 2 tbsp cold water to form a slurry. Slowly whisk into the simmering milk mixture and cook for 2–3 minutes, stirring constantly, until thickened.
4. Remove from heat and stir in vanilla extract. Divide into 4 ramekins or glasses and chill for at least 3 hours until set.

The magic here? The pudding’s velvety texture contrasts beautifully with the earthy, almost coffee-like richness of black sesame—no fancy techniques required!

Tip: For extra flair, top with a drizzle of honey or a sprinkle of crushed sesame seeds before serving.

Conclusion

From crispy hotteok to creamy bingsu, these 20 authentic Korean desserts offer a delicious adventure for your taste buds! Whether you’re a seasoned baker or a curious beginner, there’s a sweet treat here for everyone. Try a recipe (or three!), then let us know your favorite in the comments. Loved this roundup? Share the sweetness—pin it for later!