Maangchi's Korean food and cooking forum » Tag: dessert - Recent Posts

Gumbalaya on "Moru Cafe, Daejeon, South Korea"

Gumbalaya — Mon, 20 May 2013 05:00:31 +0000

Moru Cafe in Dunsan-dong serves THE BEST French toast we have ever had--EVER. The atmosphere is great, and the food is fantastic. Check it out: <a href="http://www.youtube.com/watch?v=KHZoHbpjMno" rel="nofollow">http://www.youtube.com/watch?v=KHZoHbpjMno</a>

Gumbalaya on "Pong Dang Chocolate Cafe, Daejeon, South Korea"

Gumbalaya — Mon, 20 May 2013 04:47:11 +0000

Check out our video of a fabulous chocolate cafe in Eunhaeng-dong, the Old Downtown area: <a href="http://www.youtube.com/watch?v=-1bb9d-sCiQ" rel="nofollow">http://www.youtube.com/watch?v=-1bb9d-sCiQ</a>

BradOneill on "Persimmon crepes"

BradOneill — Wed, 16 Jan 2013 00:58:24 +0000

I saw this recipe for persimmon crepes and am interested in how you think it might turn out! Ingredients: 100g flour, 200g milk, 40g butter, 2 egg yolks, 120g of semi-dried persimmon (inner part), 60g persimmon (skin part) 1. Remove knob from semi-dried persimmon. 2. Mix flour, butter and egg in a mixer, then add the melted butter and filter it through a fine sieve. 3. Pour that evenly onto the heated pan to make the crepe. 4. Onto the crepe, separate the inner part and the skin of the semi-dried persimmon to evenly place it on the crepe and then wrap it up. Sprinkle with powdered sugar for an even sweeter taste!

Maangchi on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

Maangchi — Mon, 24 Dec 2012 14:47:21 +0000

Nice meeting you TJ! Awesome!

MusiChef TJ on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

MusiChef TJ — Wed, 19 Dec 2012 12:58:25 +0000

Hello all, This is my first time posting... when you said Thanksgiving & Korean dessert, I immediately thought of SuJungGwa. For my french culinary school menu project, I once made sorbet out of Sujunggwa and served it with a wine poached pear. It was a big hit! :) For this Thanksgiving, I made Momofuku style roasted brussels sprouts with fish sauce as side and everyone loved it! True East meets West! can check out my blog for the recipe. Happy Holiday everyone! TJ- ps- Thank you Maangchi for awesome videos and recipes (a friend of mine - Dan Quach from california introduced me to your blog a few years ago and today I came across your site, this time, I became a member of your website :) will come back again soon!

Maangchi on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

Maangchi — Fri, 14 Dec 2012 17:31:04 +0000

Check out my another easy and delicious recipe called baesuk (steamed pear) please. <a href="http://www.maangchi.com/recipe/baesuk" rel="nofollow">http://www.maangchi.com/recipe/baesuk</a>

Chefsrus on "Goguma Cake Demo Please!!!"

Chefsrus — Fri, 07 Dec 2012 21:09:46 +0000

Hello! Have you tried the Goguma (Korean Sweet Potato) Cake? There is a Korean bakery called "Shilla Bakery" here in the Washington DC region, and they sell Goguma cake and it is really scrumptious. I'm not sure how common Goguma Cake is in Korea, but if you can, I would greatly appreciate it if you can show us how to make this delicious cake!!! Thank you in advance.

iChayBYG on "A Korean Dessert I've Seen a lot recently"

iChayBYG — Thu, 06 Sep 2012 19:56:20 +0000

Not sure. I've seen it on a lot of variety and reality shows like Infinite's Sesame Player though.

mokpochica on "A Korean Dessert I've Seen a lot recently"

mokpochica — Fri, 31 Aug 2012 01:31:08 +0000

Must look this up. Any idea when it became popular or its origin?

iChayBYG on "A Korean Dessert I've Seen a lot recently"

iChayBYG — Sat, 11 Aug 2012 02:07:25 +0000

Thank you so much :D! I had been so curious and now I'm going to try it ^^. I ended up with several recipes including the one for subak hwachae, yuja hwachae, bae hwachae, milgam hwachae, and Ddalgi hwachae :)

chirp on "A Korean Dessert I've Seen a lot recently"

chirp — Fri, 10 Aug 2012 06:48:25 +0000

I think it is (Subak;Watermelon) Hwachae.

iChayBYG on "A Korean Dessert I've Seen a lot recently"

iChayBYG — Tue, 07 Aug 2012 00:43:34 +0000

Recently I've seen a watermelon dessert with a few variations but in general the base is the same. They take a watermelon and scoop out the insides and place it in a container. Sometimes they just add some kind of soda pop to it, it's usually clear. Other times they add a can of some kind of fruit to the watermelon along with milk and the soda pop. I'm assuming the soda is some kind of citrus or ginger soda. Does anyone know what this dessert is? It looks like it may taste good and I want to try it but I'm not sure exactly what goes in it.

powerplantop on "Anything with banana!"

powerplantop — Tue, 01 May 2012 14:36:53 +0000

This may surprise you but they do grow Bananas in Korea. <a href="http://data.mongabay.com/commodities/category/1-Production/2-Crops+processed/486-Bananas/91-Export+Quantity/117-Republic+of+Korea" rel="nofollow">http://data.mongabay.com/commodities/category/1-Production/2-Crops+processed/486-Bananas/91-Export+Quantity/117-Republic+of+Korea</a> Banana Milk 1 large ripe banana 1 cup milk 1-1/2 to 2 teaspoons sugar 1/2 teaspoon vanilla extract

fluffycakes on "Anything with banana!"

fluffycakes — Sun, 29 Apr 2012 20:29:17 +0000

Hello everyone! :) My mum just bought a whole lot of bananas. I wonder, are there any Korean dishes with banana? We have way too many of them at the moment, and eating plain banana gets boring after a while!

me on "**ALCOHOL DDEOK DESSERT"

me — Sun, 15 Jan 2012 01:24:44 +0000

:'( I miss this so much, it woul be AWESOME if you could make this. It has a tangy taste that no other dessert has~ Thank you~:)

bananasashimi on "Dalgona!!"

bananasashimi — Sun, 31 Jul 2011 08:29:58 +0000

I used to be soo addicted to them when my friend's mom made them!! Crunchy, sweet, toasty flavour. It's quite simple to make no? If you're able to make a video on it Maangchi, THANK YOOOU!! :)

Ashimi on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

Ashimi — Thu, 23 Jun 2011 03:08:19 +0000

LOL! I am putting my 2 cents in everywhere today! My husband is away.... Thanksgiving is a particularly patriotic holiday, no matter which country is celebrating it, so it is not uncommon to find culinary reservations at this time. People are often more concerned with food traditions at this time. This being said, perhaps it would be better to introduce something new that does not in fact "interfere" with the meal or desserts themselves. Perhaps a drink before dinner? Although sujungwa is classically served after dinner in korea, it can certainly be served before hand. I have another suggestion - sengang cha - ginger tea. It is similar to sujungwa in flavor, but without the persimmon. You could serve it with cocktails, or as an alternative to soft drinks or lemonade. And it is super easy to make. I have found that dried persimmons are extremely difficult to find, and the most likely time would probably be late fall to early winter. The reason is - most of these are left to dry on trees and sugared on the tree. At least the best ones are, and because they are labor intensive are not commonly exported. The ones you will commonly find are usually done in a factory, but they are still tough to find. I have a couple of alternatives for this though. I have not ever found them in regular American stores. First - Sengang cha - wash and thinly slice a hand of ginger. You can peel it if you wish, but it is not strictly necessary. Place ginger in 2-3 quarts of water - depending on size of hand of ginger, bring to a boil, reduce heat and simmer for 20 minutes, or until liquid begins to taste spicy and "gingery". Strain. Add honey to taste - 1/2 cup or more, cinnamon to taste and garnish wth soaked jujubees and pine nuts. This can be served hot or cold, and if bottled keeps 3 days in fridge. This is particularly good for your health as well as delicious. Great warm if you have a cold or flu, good for stomach aches, and motion sickness. Very refreshing served cold on a hot summer day. You can even spike it to make a punch. If you want to make sujungwa and cannot find dried persimmons, you can dry your own. You want asian persimmons, which are more squat looking, not western ones which are longer and softer in texture. They usually become available in October, and if you have access to an asian market are usually more reasonably priced than in a regular grocery store. You want to use them when they just begin to have "give" when you press. remove leaves, wash and slice into 3 to 4 slices horizontally. Be careful, they are slippery! Dip into sugar and dry as follows. If you have a food dehydrator place on racks and dry at low temp until leathery, but not brittle. Can't give you exact timing - too many variables, like fruit size, ambient humidity, fruit age...la la la. If you do not have access to a dehydrator you can use a box fan. Measure the fan and purchase furnace filters that are made from cellulose - NOT FIBERGLASS! They are relatively inexpensive. You need to have at least two, but more if you have lots of fruit to dry. Both sides of the fruit must be enclosed by the filter. Lay out filter, put a layer of persimmon slices, top with another filter, lay on more fruit, top with another filter. Lay the fan on the floor. You want the side that the air comes out facing up. Place the fruit filled filters on top. Bungie cord the filters to the fan - Don't do this too tightly. Use at least two bungies - top and bottom, or criss cross. At this point you should be able to stand the fan up. Turn on fan to at least medium and check every few hours. You can peel the persimmons if you wish, but they will become very slippery. You don't HAVE to peel them, but if you wish to I suggest slicing them first. Good Luck!

Maangchi on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

Maangchi — Wed, 22 Jun 2011 21:21:27 +0000

Check this out. I posted sweet manju pastry recipe today. <a href="http://www.maangchi.com/recipe/manju" rel="nofollow">http://www.maangchi.com/recipe/manju</a>

Maangchi on "Pat Bing Soo"

Maangchi — Wed, 01 Jun 2011 19:05:15 +0000

Here u go, Jimin! <a href="http://www.maangchi.com/recipe/patbingsu" rel="nofollow">http://www.maangchi.com/recipe/patbingsu</a>

jimin on "Pat Bing Soo"

jimin — Tue, 26 Apr 2011 02:56:02 +0000

Maangchi, summer is coming. I think your readers would love to see your version of this very delicious, mouth watering, thirst quenching dessert. Firstly this is so much fun to make, and then to add your personal flair to it, yum, yum, yum.

alicja on "Reese's Peanut Butter Ddeok"

alicja — Mon, 07 Mar 2011 22:04:07 +0000

Mujigae ddeok is one of my favorite Korean foods. Reese's Peanut Butter Cups are one of my favorite American foods. Once I developed a decent recipe for steamed rice cupcakes, it was only a matter of time until my mind put the 2 together. I hope you enjoy this perfect fusion as much as my friends. The ddeok were gone by the time I went to my room to grab my camera to take pictures for you :) *This is only for 2 cupcakes, by the way, since my steamer is tiny. 1/4 cup white rice flour (I used long grain, since it's all I can buy around here, but I imagine that mochiko would work just as well) 1 tbsp cake flour 1 tbsp sugar 1 tbsp cocoa powder 1/2 tsp baking powder 1/4 cup milk 2 tsp peanut butter (can use more, if you really like peanut butter ^_^) Start boiling the water in your steamer. Prepare 2 muffin tins/ramekins by greasing them with a tiny bit of oil. Mix all the dry ingredients together well. Add the milk very slowly until the batter is wet, but still quite thick. You probably will not use all the milk. Think really thick cake batter- that’s the consistency you’re going for. It’s better for the batter to be too thick rather than too thin. It will still turn out OK if it’s too thick but a wet batter will be too soggy and bland. Put a spoonful of batter in the bottom of each of the ramekins. Place a teaspoon (or more- cook’s choice) of peanut butter on top and top with the rest of the batter. Make sure the peanut butter is completely encased in the batter. Steam over high heat for about 15 minutes, until fluffy. Cool them down a bit and enjoy!

MTZero on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

MTZero — Tue, 28 Sep 2010 06:52:12 +0000

@Everyone: I think I'll make a decision around November 11 (i.e. two weeks before Thanksgiving), but for the benefit of others, don't hesitate to post after that date if you have any other ideas. @mokpochica: "Not everyone tried it unfortunately…" Yeah, I'm afraid that's going to be the case for me, no matter what I make. It's a somewhat picky/set-in-their-ways bunch I'm dealing with, and there's really not much I can do about that. On the bright side, if I have to end up eating or drinking most of what I make, at least I'll enjoy it.

mokpochica on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

mokpochica — Mon, 27 Sep 2010 16:38:12 +0000

I made sujungwa for my family one Thanksgiving and it did go really well with the foods. Not everyone tried it unfortunately, but those who did, liked it.

MTZero on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

MTZero — Sat, 18 Sep 2010 03:29:26 +0000

Sujeonggwa actually sounds like a great idea. A sweet drink with warm cinnamon and ginger sounds like a great complement to the rest of the desserts (pumpkin pies, pecan pies, apple desserts, and such). There is going to be cranberry sauce with the main meal, of course, but as a refreshing after-dinner drink, I think this recipe would go over well. Do dried persimmons have any sort of tartness in the flesh itself, or do they impart any into the water? I'd like it if they did; otherwise, I may have to add some lemon juice or something. I'll need to see if my local K-market carries dried persimmons first, though… Oh, and I just found this dessert in my Korean cookbook: A sweet potato jelly which is just cooked, mashed sweet potatoes mixed with gelatin, maple syrup, and sesame seeds, then refrigerated in a rectangular mold. It looks easy and not too sweet. I don't know what it's called in Korean (if anyone knows, please post it), but that's another option for me. Please keep the suggestions coming!

stanford on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

stanford — Wed, 15 Sep 2010 02:21:40 +0000

Sujunggwa might be too "weird" but is sure is delicious: <a href="http://www.maangchi.com/recipe/sujunggwa" rel="nofollow">http://www.maangchi.com/recipe/sujunggwa</a> and I could see it as acting kind of like cranberry sauce as a refreshing alternative to heavy turkey.

MTZero on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

MTZero — Wed, 15 Sep 2010 00:04:45 +0000

Those are all good suggestions. I love shikhye and ginger-flavored cookies, though I've never made them. I think most, if not all, of these recipes would go over well for most of my relatives. I really know very little about their personal tastes, so that's why I'm trying to keep the flavors light and not too "exotic." I like the sometimes strong, spicy, complex flavors in Korean cuisine, but I can't speak for the rest of my family. I may be underestimating them, but it's better to err on the side of caution. At any rate, please keep the suggestions coming! I should also note that recipes do not have to come from Maangchi's site. If anyone has a personal/family recipe or a link to an English-language recipe on another site that would meet my requirements, please don't hesitate to post.

koralex90 on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

koralex90 — Tue, 14 Sep 2010 22:21:41 +0000

I would recommend rice punch! <a href="http://www.maangchi.com/recipe/sikhye" rel="nofollow">http://www.maangchi.com/recipe/sikhye</a> The flavor is mild, ingredients cheap, the only thing u need is time and effort to make it! you could also try hwajeon <a href="http://www.maangchi.com/recipe/hwajeon" rel="nofollow">http://www.maangchi.com/recipe/hwajeon</a> Rice cakes <a href="http://www.maangchi.com/recipe/songpyeon" rel="nofollow">http://www.maangchi.com/recipe/songpyeon</a> <a href="http://www.maangchi.com/recipe/gyungdan" rel="nofollow">http://www.maangchi.com/recipe/gyungdan</a> and my favorite, maejakgwa***** <a href="http://www.maangchi.com/recipe/maejakgwa" rel="nofollow">http://www.maangchi.com/recipe/maejakgwa</a>

MTZero on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

MTZero — Mon, 13 Sep 2010 07:18:39 +0000

I'm looking for a Korean dessert recipe that: • would serve about 12-15 people, • is not too complicated or expensive, • would mesh well with the traditional flavors of Thanksgiving, • and would be accessible to those who don't have very adventurous palates. Hoddeok is a strong contender, as it fulfills all these requirements, but I haven't settled on anything yet. (Hmm…cranberry sauce or pumpkin pie fillings, anyone?) I could also go the savory route and make a Korean side dish that fulfills the above requirements as well as those below. • Nothing too strong in flavor. This is likely the first exposure to Korean cuisine for some of my relatives, and I don't want to give them more than they can handle. • Nothing spicy. Two of my relatives cannot handle spicy food, and I don't want to alienate them. Right now, I don't have any ideas except hoddeok with savory fillings. Does anyone have any non-hoddeok ideas? :) I apologize for these specific requirements, but I hope I can get a few more suggestions before Thanksgiving for a dish that fulfills them. I'm posting this now to give adequate time for responses.

tinkerbell11599 on "Almond Cake"

tinkerbell11599 — Sat, 24 Apr 2010 23:36:32 +0000

Hi, It's my first time posting. My husband and I just had almond cake from a Korean church function. I would love the ability to make it here at home but can't find a recipe for it. The hangul for it is 게익 if I'm typing it in correctly. Can anybody help me find a recipe for this delicious desert? Jen

powerplantop on "생크림 케이크/Fresh Cream Cake?"

powerplantop — Sat, 09 Jan 2010 19:13:41 +0000

Is this what you are looking for? <a href="http://www.thetangledwoods.com/2010/01/korean-saeng-cream-cake-with-recipe.html" rel="nofollow">http://www.thetangledwoods.com/2010/01/korean-saeng-cream-cake-with-recipe.html</a>

Maangchi's Korean food and cooking forum » Tag: dessert - Recent Posts

Gumbalaya on "Moru Cafe, Daejeon, South Korea"

Gumbalaya on "Pong Dang Chocolate Cafe, Daejeon, South Korea"

BradOneill on "Persimmon crepes"

Maangchi on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

MusiChef TJ on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

Maangchi on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

Chefsrus on "Goguma Cake Demo Please!!!"

iChayBYG on "A Korean Dessert I've Seen a lot recently"

mokpochica on "A Korean Dessert I've Seen a lot recently"

iChayBYG on "A Korean Dessert I've Seen a lot recently"

chirp on "A Korean Dessert I've Seen a lot recently"

iChayBYG on "A Korean Dessert I've Seen a lot recently"

powerplantop on "Anything with banana!"

fluffycakes on "Anything with banana!"

me on "******ALCOHOL DDEOK DESSERT****"

bananasashimi on "Dalgona!!"

Ashimi on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

Maangchi on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

Maangchi on "Pat Bing Soo"

jimin on "Pat Bing Soo"

alicja on "Reese's Peanut Butter Ddeok"

MTZero on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

mokpochica on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

MTZero on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

stanford on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

MTZero on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

koralex90 on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

MTZero on "Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving"

tinkerbell11599 on "Almond Cake"

powerplantop on "생크림 케이크/Fresh Cream Cake?"

me on "**ALCOHOL DDEOK DESSERT"