SuJeongGwa (수정과) is a Korean traditional beverage made with mainly cinnamon sticks, ginger, and sugar. Koreans usually drink this beverage as a dessert. Koreans drink it a lot during the holidays. When you look at the ingredients, it has some healthy qualities. It tastes good both hot or cold, but I prefer it cold with ice cubes. Once you make it, you can keep it in the refrigerator quite a long time. If you invite some people over for a Korean meal, this can be a good beverage for your meal. 😉

Yield: 9 Cups

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GyeongDan is a traditional Korean dessert. This type of GyeongDan is a modernized sticky rice cake. Traditionally, you would cover the sticky rice cakes with mung bean crumbs, black sesame seeds, soybean powder, or something similar. However, this modern style sticky rice cake uses cake crumbs with honey and walnuts. If you don’t like soybean powder or black sesame seeds much, like me, you will like this one. Since the honey and cake crumbs are sweet, you may not need sugar in the batter, but If you like sweet food, you can add 2 Tbsp of sugar in the batter.

Yield: 1 Dozen

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Korean people have been eating many different kinds of rice cakes as desserts or snacks for a long time. As Westerners eat cookies, pies, cakes, and candy, Koreans eat rice cakes, fruits, and other Korean desserts. Nowadays, Korean people also eat many Western desserts; so, Korean rice cakes are eaten less than before. However, Koreans still eat rice cakes on special days such as traditional holidays, birthdays, etc. Chapssaltteok (찹쌀떡) is a Korean dessert that is mainly made with sweet rice flour and red bean paste. It is almost similar to Japanese mocchi. It will be best to make your own red bean paste at home, but you can buy a can of red bean paste from the store. This time I just used red bean paste from a can. I hope you will like this chewy and sweet rice cake dessert.

Yield: 8 Pieces

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