Are you craving something sweet yet light? Korean desserts might be just what you’re looking for! I created this post because I believe that dessert doesn’t always have to be heavy or overly sweet. Sometimes, a lighter touch can feel just right, especially after a long day.
If you love exploring new flavors or are seeking healthier dessert options, this post is for you. Whether you’re a seasoned home cook or just starting to dabble in desserts, you can easily whip up these delightful treats. Each recipe is designed to be simple, so you can enjoy the sweet side of life without too much fuss.
In this post, you’ll find 10 Korean dessert recipes that are not only delicious but also easy to make. From traditional Korean sweets like Chapssaltteok to refreshing options like Honeydew Melon Sorbet, there’s something here for everyone. These light desserts are perfect for warm days or as an after-meal treat that won’t leave you feeling weighed down.
Get ready to impress your friends and family with these simple Korean treats. You’ll love how easy they are to prepare and how satisfying they taste. So, grab your apron and let’s dive into the world of Korean recipes dessert that will surely become your new favorites!
Key Takeaways
– Discover 10 light and simple Korean dessert recipes that are perfect for all occasions.
– Learn about traditional treats like Banchan and contemporary favorites like Fruit Bingsu.
– Each recipe is designed to be quick and easy, making them accessible for all cooking levels.
– Enjoy healthier dessert options without sacrificing flavor.
– Impress your friends and family with unique flavors that celebrate Korean culinary traditions.
1. Banchan: Sweetened Red Bean Paste
Craving a smooth, comforting sweetness that fits a light treat? Sweetened red bean paste, or pat, is your pantry hero. It delivers a rich, gentle sweetness from adzuki beans and works as a filling for rice cakes or a topping for shaved ice. It also adds fiber and protein, making a satisfying, not-too-heavy dessert.
Ingredients:
– 1 cup adzuki beans (soaked overnight)
– 3/4 cup water
– 1/3 cup maple syrup or agave
– Pinch of salt
Instructions:
1. Drain the soaked beans and place in a saucepan with water.
2. Boil, then simmer 30 minutes until soft.
3. Drain, mash, and stir in maple syrup and salt until smooth.
4. Cool or chill; use as a filling or topping.
FAQs:
– Can I use other beans? A mix can work, but red beans yield the classic flavor.
– Can I freeze the paste? Yes, freeze in portions for later use.
Banchan: Sweetened Red Bean Paste
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2. Chapssaltteok: Sweet Rice Cake with Red Bean Filling
Imagine a chewy rice cake with a silky red bean center that feels light on the palate. Chapssaltteok gives you that delightful contrast, with a gentle sweetness and a texture that begs for another bite. It’s simple to make and naturally gluten-free when you use the right flour.
Ingredients:
– 1 cup sweet rice flour
– 1/2 cup water
– 1/4 cup sweetened red bean paste
– Cornstarch for dusting
Instructions:
1. In a bowl, mix sweet rice flour and water until smooth.
2. Pour the mixture into a steaming dish and steam for about 20 minutes until set.
3. Once cooled, knead the dough and cut into small pieces.
4. Flatten each piece, add a spoonful of red bean paste, and shape it into a ball.
5. Dust with cornstarch to prevent sticking and enjoy!
FAQs:
– Can I use other fillings like fruit? Yes, but red bean remains classic.
– Can I freeze chapssaltteok? Best fresh; you can freeze for a short time.
Chapssaltteok: Sweet Rice Cake with Red Bean Fi…
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3. Injeolmi: Seasoned Rice Cake with Soybean Powder
Injeolmi is a chewy Korean treat coated in nutty soybean powder. It feels wholesome and satisfying without being heavy, thanks to its simple ingredients and the earthy aroma of toasted powder. It’s a healthy, protein-rich bite you can enjoy anytime.
Ingredients:
– 1 cup sweet rice flour
– 1/4 cup water
– 1/3 cup soybean powder (or finely ground almonds)
– Pinch of salt
Instructions:
1. Mix sweet rice flour, water, and salt in a bowl until smooth.
2. Steam the mixture for about 20 minutes until firm.
3. Let it cool before kneading and shaping into small pieces.
4. Roll each piece in soybean powder until well-coated.
5. Serve as a nutritious snack or dessert.
FAQs:
– Can I substitute sesame powder for extra flavor? Yes, it’s a tasty option.
– How should I store leftovers? Best fresh; refrigerate in an airtight container for 1-2 days.
Injeolmi: Seasoned Rice Cake with Soybean Powder
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Sweet tteokbokki puts a playful twist on a beloved street-food favorite. The chewy rice cakes soak up a glossy, honey-sweet sauce with a hint of heat, delivering comfort in a single bite. It’s a fun dish to share and an easy way to introduce friends to Korean flavors.
Ingredients:
– 1 cup rice cakes (soaked in water for 30 minutes)
– 1 tablespoon gochujang (adjust for sweetness)
– 1/4 cup sugar or maple syrup
– 1/2 cup water
Instructions:
1. In a pan, combine gochujang, sugar, and water. Bring to a simmer.
2. Add soaked rice cakes and cook for 10-15 minutes until tender.
3. Stir occasionally to coat the rice cakes fully in the sauce.
4. Serve warm, garnished with sesame seeds or green onions.
FAQs:
– Can I make it less sweet? Yes, reduce sugar or add more heat to balance.
– Can I skip gochujang entirely? It becomes a plain sweet rice cake; the flavor changes a lot.
Tteokbokki: Sweet and Spicy Rice Cakes
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5. Patbingsu: Shaved Ice with Sweet Red Beans
Patbingsu is a bright, refreshing summer dream: shaved ice crowned with red beans, fruit, and a drizzle of creamy milk. It’s visually appealing and endlessly customizable, so you can tailor it to what you have on hand. It’s a crowd-pleaser that stays light and vibrant.
Ingredients:
– 2 cups ice (crushed or shaved)
– 1 cup sweetened red bean paste
– 1/2 cup chopped fresh fruit (mango, strawberries, or kiwi)
– 1/4 cup coconut milk or almond milk
Instructions:
1. Prepare the ice by crushing or shaving it finely.
2. In a bowl, layer shaved ice and top with sweet red bean paste.
3. Add fresh fruits on top and drizzle with coconut milk.
4. Serve immediately with a spoon.
FAQs:
– Can I use dairy milk? Yes, dairy milk works fine.
– Can I make it dairy-free? Use coconut or almond milk and skip dairy toppings.
Patbingsu: Shaved Ice with Sweet Red Beans
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Turn shaved ice into a rainbow with a fruity twist. This bingsu layers bright fruits on a crisp bed of ice, giving you a refreshing dessert that also feels nourishing. It’s perfect for warmer days and for using up any fruit you have on hand.
Ingredients:
– 2 cups ice (crushed or shaved)
– 1/2 cup chopped fruits (strawberries, blueberries, bananas)
– 1/4 cup sweetened condensed coconut milk
– Optional: nuts or granola for crunch
Instructions:
1. Prepare ice by crushing or shaving it finely.
2. Layer the ice in a bowl and top generously with chopped fruits.
3. Drizzle with sweetened condensed coconut milk.
4. Add nuts or granola if desired for extra texture.
5. Serve immediately with a spoon.
FAQs:
– Can I mix in yogurt for creaminess? You can swirl in a little yogurt before serving.
– Can I use frozen fruit? Yes, thaw first for easier mixing.
Fruit Bingsu: A Fruity Twist on Shaved Ice
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7. Sujeonggwa: Cinnamon Ginger Punch
Sujeonggwa is a cozy Korean punch that warms you up with cinnamon and ginger. It’s bright, slightly floral, and comforting, making it a favorite during chilly days or when you want a light dessert beverages. It’s simple, aromatic, and easy to tailor.
Ingredients:
– 4 cups water
– 1/2 cup dried persimmons or other dried fruits
– 1/4 cup sugar or maple syrup
– 3 sticks of cinnamon
– 1 tablespoon ginger (sliced)
Instructions:
1. In a saucepan, combine water, dried fruits, sugar, cinnamon, and ginger.
2. Bring to a boil, then simmer for 20 minutes.
3. Strain the liquid into cups, removing the solids.
4. Serve warm or chilled as a refreshing punch.
FAQs:
– Can I add lemon for brightness? Yes, a splash of lemon works well.
– Is this non-alcoholic? Yes, it is non-alcoholic and family-friendly.
Sujeonggwa proves that korean recipes dessert can be cozy and refreshing—bright cinnamon, ginger, and a gentle sweetness. Pro tip: substitute maple syrup to keep it vegan, then tailor to your taste and serve warm or chilled, perfect for any cozy dessert moment.
Sujeonggwa: Cinnamon Ginger Punch
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Yakwa are honey-kissed cookies with a satisfying crunch and a soft, chewy center. The sesame and walnut notes make them deeply comforting, perfect for a cozy snack or a sweet finish after a meal. They’re easy to tailor with different nuts.
Ingredients:
– 1 cup flour
– 1/4 cup honey
– 1/2 cup walnuts, chopped
– 1/4 cup sesame seeds
– 1/2 teaspoon baking powder
– Oil for frying
Instructions:
1. Mix flour, honey, walnuts, sesame seeds, and baking powder until smooth.
2. Shape the dough into small balls, about the size of a walnut.
3. Heat oil in a pan and fry the cookies until golden brown.
4. Drain on paper towels and coat with honey before serving.
FAQs:
– Can I bake them instead of frying? Yes, bake at 350F for 12-15 minutes for a lighter texture.
– Can I swap walnuts for almonds? Yes, try almonds for a milder flavor.
Fun fact: Yakwa cookies get their crunch from sesame and walnut, a delightful korean recipes dessert you can tailor with different nuts for a personalized, plant-friendly finish. They crunch on the outside, stay chewy inside, and you can whip up a healthier treat in minutes.
Yakwa: Honey Cookies with Nuts
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9. Honeydew Melon Sorbet
Bright, simple, and intensely refreshing, honeydew sorbet lets the melon shine. It’s a light dessert that hydrates on hot days and comes together in minutes. Serve scoops in melon bowls for a playful presentation.
Ingredients:
– 2 cups honeydew melon (cubed and frozen)
– 1 tablespoon honey or maple syrup (optional)
Instructions:
1. Freeze the honeydew cubes for at least 2 hours.
2. In a food processor, blend the frozen honeydew until smooth.
3. Taste and add honey or maple syrup for extra sweetness if desired.
4. Serve immediately or freeze again for a firmer texture.
FAQs:
– Can I add mint or lime for zing? Yes, mint leaves or a squeeze of lime juice work nicely.
– How long will it keep? It freezes well for up to a week; let it soften briefly before serving.
Fun fact: freeze honeydew cubes for at least 2 hours, then blend to a creamy sorbet in seconds—no dairy needed. This Korean recipes dessert proves you can enjoy a bright, hydrating treat with about 120 calories per 2-cup batch.
Honeydew Melon Sorbet
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10. Doenjang Ice Cream: A Unique Flavor Experience
Adventurous eaters, this doenjang ice cream adds a savory-sweet twist to your dessert repertoire. The fermented soybean paste lends a subtle umami note that pairs surprisingly well with cream and sugar. It’s a conversation starter and a playful way to explore Korean flavors at home.
Ingredients:
– 1 cup coconut cream
– 1/4 cup sugar or maple syrup
– 1 tablespoon doenjang
Instructions:
1. In a bowl, whisk coconut cream, sugar, and doenjang until smooth.
2. Pour into an ice cream maker and churn per manufacturer instructions.
3. Freeze for several hours until firm.
4. Serve in bowls and enjoy the unique flavor.
FAQs:
– How strong should the doenjang flavor be? Start with 1 tablespoon; add more to taste.
– What to serve with it? A sprinkle of nuts or a drizzle of honey enhances the balance.
Doenjang Ice Cream: A Unique Flavor Experience
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These 10 delicious Korean dessert recipes showcase the wonderful balance between sweetness and healthiness. From chewy rice cakes to fruity sorbets, there’s something for everyone to enjoy.
Whether you’re looking for a light snack or a sweet finish to a meal, these treats can easily be made at home and are perfect for sharing with friends and family. Embrace the flavors and create your own delightful journey through the world of Korean sweets!
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Frequently Asked Questions
What are the easiest vegan Korean desserts that still taste like traditional treats?
Try these easy vegan Korean desserts that keep traditional flavors alive: Patbingsu-style shaved ice topped with dairy-free base (almond or oat milk) and sweetened red beans with fresh fruit; a quick Dalgona candy made from sugar and a touch of baking soda; Injeolmi sesame rice cake bites rolled in toasted sesame; and a dairy-free Hotteok with a cinnamon-nut filling. These ideas align with korean recipes dessert concepts while using plant-based milks, date syrup, and agar-agar to maintain fun textures. They fit into light desserts and easy dessert recipes without sacrificing the classic Korean sweet experience.
Which traditional Korean desserts can be made lighter or vegan without losing flavor?
Many traditional Korean desserts adapt beautifully to a vegan or lighter version. Consider Patbingsu for a refreshing shaved-ice treat, Injeolmi sesame rice cake bites for a chewy, nutty snack, and Yaksik with vegan syrup and dried fruit to keep that festive sweetness. These options let you enjoy traditional korean desserts while keeping them as light desserts and korean sweets that are friendlier to plant-based diets.
What pantry swaps make Korean dessert recipes vegan and healthier for beginners?
To veganize Korean desserts, swap dairy with plant-based milks (almond, oat, or coconut milk), replace honey with date syrup or maple syrup, and use agar-agar or agar-agar sheets instead of gelatin for jelly textures. Choose dried fruits, canned red beans, and toasted sesame as core ingredients to keep flavor authentic while lowering fat and calories. These simple swaps keep your easy dessert recipes approachable and delicious.
Can I make quick, easy Korean dessert recipes in under 20 minutes?
Absolutely. Try Dalgona candy (about 5–10 minutes) for a fast, crisp treat; Patbingsu-style shaved ice using pre-cooked red beans and a dairy-free base for a 10–15 minute dessert; or sesame rice cake bites that you toast lightly and toss with sesame seeds in just a few minutes. These quick options fit well into a busy day and still deliver on korean sweets and light desserts vibes.
How can I keep traditional Korean dessert flavors while staying light and plant-based?
Focus on preserving signature flavors like red beans, sesame, rice, and fruit while trimming sugar and fat. Use date syrup or maple syrup for natural sweetness, choose lighter textures with agar-agar gels, and lean on whole-food ingredients like beans, rice, and fresh fruit. By keeping core ingredients and textures, you’ll enjoy authentic traditional korean desserts in a light and plant-based way.
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