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February's Korea Monthly: Korean desserts

February's Korea Monthly: Korean desserts

A new feature called News Cards will highlight the cover story each month of Korea Monthly, the arts, tourism and culture magazine published by the Korean Culture and Information Service (KOCIS), part of the Ministry of Culture, Sports and Tourism. In addition to February's delicious article about Korean desserts, there's also an article about the estuary and mudflats in Taean-gun County, Chungcheongnam-do Province, on the Yellow Sea coast. Also be sure to check out the article about the trout festival in Pyeongchang, a city that will host the PyeongChang 2018 Olympic and Paralympic Winter Games next year.

KOREA’S SWEET TOOTH From simple rice cakes to Western-style pastries, Koreans love their desserts.
“Korean rice cakes and confections do not correspond exactly to Western desserts.” Koreans often serve sweets, like this red bean porridge, as special foods on holidays and at celebrations.
FOOD OF SHARING “When anyone has a happy event in their home, they shared rice cake, or tteok, with their neighbors. This is to say, Korea’s rice cake tradition includes a sense of ‘sharing.’”
ARTISAN SPIRIT It takes plenty of time and effort to make rice cakes. Many shops now use easier, more modern methods, but some still do things the old-fashioned way.
CONFECTION HEAVEN Traditionally served with tea or other beverages, Korean confections, or hangwa, come in myriad shapes and forms.
OLD TRADITIONS, NEW SHAPES Contemporary trends include traditional desserts made with French methods and tteok cakes decorated with flowers made of sweet bean paste.