A sweet, aromatic citrus tea made by dissolving preserved yuja marmalade (yuja-cheong—citron preserved in honey and sugar) in hot or iced water.

A vibrant pink tea made from dried magnolia berries (omija), celebrated for containing five distinct flavors: sweet, sour, salty, bitter, and pungent. Cold-steeped to avoid bitterness and sweetened with honey.

A dark red, spicy-sweet cinnamon and ginger punch boiled with brown sugar, chilled ice-cold, and served garnished with soft dried persimmons (gotgam) and pine nuts.

A traditional fermented sweet rice drink made by steeping malted barley flour water with cooked rice until sweet, boiled with sugar, and served ice-cold with floating rice grains and pine nuts.

Pastry shaped like a realistic purple sweet potato, featuring a chewy mochi-like tapioca crust dusted in purple sweet potato powder, filled with naturally sweet mashed sweet potato filling.

Korea’s premier winter street food—chewy yeasted dough pancakes stuffed with a brown sugar, cinnamon, and chopped walnut filling, pan-fried in oil until golden and molten inside.

A popular frozen treat recreating Korea’s legendary commercial ice bar—famous for its pale green hue, silky chewy creaminess, and distinct honeydew melon flavor.

Iconic fish-shaped waffle pastries baked in specialized iron molds, boasting a thin, crispy golden exterior and a molten interior of sweet red bean paste or creamy vanilla custard.

A modern café-style shaved ice made from ultra-fluffy shaved frozen milk snow topped with fresh diced mangoes, mango puree, condensed milk, and a scoop of vanilla ice cream.

Korea’s classic summer dessert consisting of fluffy shaved ice topped with sweet red bean paste (pat), chewy mini rice cakes (injeolmi), condensed milk, and roasted soybean powder.

A rich, fragrant sweet rice dish made with steamed glutinous rice infused with honey, dark brown sugar, cinnamon, soy sauce, and sesame oil, studded with chestnuts, pine nuts, and jujubes.

Regal, press-molded tea cookies made without baking from finely ground toasted seeds, grains, or matcha powder bound with honey and stamped with intricate traditional patterns representing health and longevity.

Traditional light and crispy confection bars made from puffed rice, pumpkin seeds, and sesame seeds bound tightly together in a sweet ginger and rice syrup glaze.

The Korean version of sweet mochi—plump, soft glutinous rice cakes dusted with cornstarch and stuffed generously with sweet sweetened red bean paste (pat).

Colorful, bite-sized mini glutinous rice cake balls stuffed with a sweet mixture of brown sugar, honey, and ground sesame seeds that melt into a warm, burst-in-your-mouth syrup when cooked.

Traditional deep-fried honey cookies made from wheat flour layered with sesame oil, honey, and rice wine, pressed into flower molds, fried at low temperatures, and soaked overnight in ginger-honey syrup.

A popular classic rice cake made by steaming and pounding sweet glutinous rice until ultra-stretchy, then cut into bite-sized rectangles and generously coated in aromatic roasted soybean powder (konggaru).

Prep time: 40 minutes Cook time: 20 minutes Total time: 1 hour Servings: 20 rice cakes (Serves 4) Country of Origin Korea Traditional half-moon-shaped rice cakes prepared especially for Chuseok (Korean Thanksgiving). Made from a chewy glutinous rice dough, stuffed with sweet sesame or red bean filling, and steamed over a bed of fresh pine needles for a delicate, aromatic woodsy flavor. Presentation & How It's Eaten Served warm or at room temperature on a platter, lightly brus

A crispy, savory Korean pancake loaded with fresh green onions (scallions) and mixed seafood (squid, shrimp, mussels) fried in a light, crispy batter.

Cooked short-grain rice seasoned lightly with sesame oil and salt, rolled inside dried laver seaweed sheets (gim) with yellow pickled radish, carrots, spinach, egg, and seasoned beef or ham.