17 Best Korean Desserts to Try
Korean food isn’t only about barbecue, fried chicken, or endless side dishes. The Korean desserts are just as fun, and honestly, they surprised me the first time I visited.
Some Korean sweets are centuries old. Others are modern café creations made for Instagram. The best part? You can try both in one trip.
From traditional Korean desserts to trendy Korean café treats like mango bingsu, here are the Korean treats you shouldn’t miss.
Must-Try Korean Desserts
Bingsu (빙수) – The King of Korean Summer Desserts
If you’re in Korea during summer, you need to try bingsu. It’s basically a giant bowl of shaved ice with all sorts of toppings.
The classic is patbingsu, with sweet red beans and condensed milk. But walk into a café in Seoul and you’ll see dozens of modern twists. Mango bingsu, matcha bingsu, Oreo bingsu, even injeolmi bingsu covered with rice cakes and soybean powder.
Each one feels like a different dessert, and honestly, it’s fun to try more than one while you’re here.
My tip: bingsu is big, so share it with a friend before it melts into a puddle.
Injeolmi (인절미) – Korean Sweet Rice Cake
Injeolmi is one of the most popular traditional Korean desserts. It’s a chewy rice cake coated in roasted soybean powder.
The flavor is nutty and mild, and the texture is soft and sticky. It’s a lot more addictive than it looks.
You’ll see injeolmi sold fresh in markets, served in tea houses, or with modern desserts like lattes, ice cream, and even bingsu.
If you’re trying rice cakes for the first time, start here. Injeolmi is easy to enjoy and not overpoweringly sweet. It also pairs really well with a cup of tea or coffee.
Where to try it: For the classic version, head to Gwangjang Market. If you’d rather try something modern, look for cafés offering injeolmi toasts or desserts.
Hotteok (호떡) – Best Korea’s Winter Street Food
You can’t walk through a Korean winter market without spotting hotteok. Honestly, you’ll smell it before you even see it.
These pancakes are stuffed with sugar, cinnamon, and nuts, then fried until the outside is golden and crisp. The inside? Pure syrupy goodness.
The first bite is always a little dangerous because the filling comes out scorching hot. But once it cools, you get that perfect mix of chewy dough and sweet, nutty syrup. It’s one of those Korean street food desserts that makes the cold worth it.
These days, you can get different fillings: green tea, red bean, even cheese. But for me, nothing beats the classic sweet hotteok fresh off the griddle.
Where to try it: Look for hotteok stands in Namdaemun, Myeongdong, or Insadong. You’ll usually find a line of people holding paper cups with steam rising from their hot pancakes.
Yakgwa (약과) – A Traditional Korean Honey Cookie
If you like sweet, sticky desserts, you’ll love yakgwa.
It’s a traditional Korean cookie made with wheat flour, sesame oil, ginger, and lots of honey. The dough is shaped into little flowers, fried, and then soaked in syrup until it’s chewy and rich.
Yakgwa used to be reserved for ceremonies and holidays, but now you’ll spot it in cafés too, often served with tea.
I think it’s one of the best ways to try a truly traditional Korean dessert without needing an adventurous palate. It’s sweet, comforting, and perfect in small bites.
Where to try it: Pick up yakgwa at supermarkets, traditional markets, or even trendy bakeries in Seoul. They make a great edible souvenir too.
Bungeoppang (붕어빵) – The Fish-Shaped Dessert
If you’ve seen photos of Korea in winter, chances are you’ve seen bungeoppang. It’s a fish-shaped pastry stuffed with red bean paste. The outside is golden and crisp, while the inside is warm and soft.
What I love is that bungeoppang feels playful. You grab one from a street stall, bite into the “tail” first, and let the sweet filling warm you up.
These days, you’ll also find versions filled with custard, chocolate, or even pizza toppings for a fun twist.
Dalgona (달고나) – Sugar Candy
You’ve probably heard of dalgona thanks to Squid Game, but Koreans have been enjoying this candy for decades.
It’s made from just sugar and baking soda, heated until it foams up, then pressed flat with a stamp. Kids would get them from street vendors and try to nibble around the shape without breaking it.
It’s simple, sweet, and full of nostalgia. These days, dalgona has even made its way into cafés as toppings for lattes and ice cream. If you’ve got a sweet tooth, you’ll want to try it at least once.
Korean Garlic Cheese Bread (마늘빵)
You’ve probably had garlic bread before, but Korean garlic cheese bread is a whole different thing.
It’s a round bun cut into wedges, stuffed with sweet cream cheese, and then dipped in buttery garlic sauce. The first time I tried it, I couldn’t believe how good it was. Sweet, savory, creamy, and garlicky all at once.
The outside is a little crisp, the inside is soft, and every bite feels kind of indulgent. It’s not the kind of dessert you’d expect in Korea, but trust me, it’s everywhere now and people are obsessed.
Where to try it: You can grab one at Paris Baguette or Tous Les Jours, or check out small local bakeries. Some shops even make their own twist with extra cheese or herbs.
Goguma Mattang (고구마 맛탕) – Candied Sweet Potato
If you like snacks that are crunchy on the outside and soft on the inside, you’ll love goguma mattang.
It’s basically deep-fried sweet potato chunks coated in a shiny caramel glaze. When it cools a little, the outside gets crisp while the inside stays fluffy and sweet.
This is one of those Korean desserts that feels perfect in cooler weather. It’s sweet, filling, and honestly kind of addictive. I always end up eating more pieces than I plan to.
Where to try it: You’ll often see goguma mattang at markets or snack shops, especially in autumn and winter when sweet potatoes are in season.
Yeot Gangjeong (엿강정) – Crunchy Traditional Nut Candy
Yeot gangjeong is one of those traditional Korean sweets that you usually see around holidays. It’s made by mixing puffed rice, nuts, or seeds with sticky rice syrup, then cutting it into crunchy little bars.
The texture is a mix of chewy and crisp, and every bite feels a bit different depending on what’s inside.
Tteok (떡) – Korean Rice Cake Varieties
Rice cakes, or tteok, are everywhere in Korea. You’ll see them at celebrations, markets, and even in gift boxes.
The variety is huge.
- Songpyeon, half-moon rice cakes filled with sesame or red bean, are eaten during Chuseok (harvest festival).
- Chapssaltteok, which is like Korean mochi, is stuffed with sweet red beans.
- Some are steamed, some are pounded, and others are shaped into colorful little blocks.
What makes tteok special is the texture: chewy, soft, sometimes even a little sticky. The flavors are usually mild and not overly sweet, which makes them perfect if you want something lighter than cake or ice cream.
Where to try it: Traditional markets like Namdaemun and Gwangjang always have tteok stalls. You can also buy beautifully packaged sets in department stores if you want to bring some home.
Kkwabaegi (꽈배기) – Korean Twisted Donuts
For something simple but totally addictive, try kkwabaegi. These are Korean twisted donuts, fried until golden and rolled in sugar or cinnamon.
They’re soft on the inside, slightly chewy, and just sweet enough to make you want another one.
I think kkwabaegi feels like the kind of snack you eat on the go. Grab one with a coffee from street vendors, and it makes the perfect little pick-me-up.
Goguma Ppang (고구마빵) – Sweet Potato Bread
If you’re into cozy, bakery-style treats, you need to try goguma ppang, or sweet potato bread.
It looks just like a roasted sweet potato on the outside, and inside you’ll find a soft bread filled with sweet potato paste. Sometimes the filling is creamy, sometimes chunky, but it’s always comforting.
Where to try it: You’ll spot goguma ppang in bakeries across Korea, especially in the autumn and winter months when sweet potatoes are in season.
Hwachae (화채) – Korean Fruit Punch
On a hot day, nothing beats a bowl of hwachae.
This traditional Korean dessert is basically a fruit punch, often made with watermelon, strawberries, or other seasonal fruits mixed into a sweet, milky base. The most famous version is subak hwachae, made with watermelon.
It’s refreshing, light, and feels more like a snack than a heavy dessert. You’ll usually see it served in big bowls for sharing, making it a fun treat with friends.
Hodugwaja (호두과자) – Walnut Cakes
If you travel through Korea, especially by bus or car, you’ll probably run into hodugwaja.
These little walnut-shaped cakes are filled with red bean paste and half a walnut, making them soft, nutty, and just sweet enough. They’re bite-sized, easy to carry, and honestly one of the best travel snacks.
Hodugwaja started in Daejeon back in the 1930s, but now you’ll see them at highway rest stops, train stations, and even gift shops. They’re often sold in big boxes so people can bring them home as souvenirs.
Honey Bread (꿀빵)
If you travel down to Tongyeong or Jinju, people will tell you to try their famous honey bread, or kkulppang.
These little buns are stuffed with red bean paste, deep-fried, and then brushed with sticky syrup or honey. The result? Soft, chewy, and sweet without being too heavy.
They’re the kind of dessert you grab when you want something quick but satisfying. One or two makes the perfect travel snack, but be warned, they’re pretty addictive.
Dasik (다식) – Korean Tea Cookies
If you’re into pretty desserts, you’ll appreciate dasik.
These are bite-sized cookies made from rice flour, sesame, chestnut, or green tea, pressed into molds with flower or geometric designs. They’re mildly sweet and usually served with tea.
Dasik feels delicate and almost too beautiful to eat, but once you try them, you’ll see why they’ve been part of Korean dessert culture for centuries. They’re not flashy like bingsu or hotteok, but they’re a lovely way to experience traditional Korean sweets.
Where to try it: You’ll find dasik in traditional tea houses in Insadong or at shops that specialize in Korean ceremonial foods.
Melona (메로나) – Korea’s Ice Cream Bar
This pastel green ice cream bar has been around since the 1990s, and you’ll find it in every convenience store across the country.
The original flavor is melon, creamy and refreshing, but these days you can also grab strawberry, mango, or banana versions.
It’s cheap, easy to find, and honestly, one of the best ways to cool down when you’re running around Seoul in summer.
Where to try it: Stop by GS25, CU, or 7-Eleven convenience stores. They’ll always have a freezer stocked with Melona for just a couple of dollars.
FAQs About Korean Desserts
What is the most popular dessert in Korea?
If I had to pick one, it’s bingsu. You’ll see it in almost every café during summer, and everyone has their favorite version. But in winter, hotteok and bungeoppang definitely take the spotlight.
Are Korean desserts very sweet?
Not really. Traditional Korean desserts like injeolmi or yakgwa tend to be mild and not overly sugary. Even modern ones, like goguma cake, lean more creamy or nutty than super sweet. That’s why I think you’ll enjoy them even if you’re not usually into desserts.
Where can I try traditional Korean sweets?
Markets are your best bet. Gwangjang Market and Namdaemun Market both have stalls selling rice cakes, injeolmi, and hotteok. If you want something more elegant, tea houses in Insadong often serve traditional desserts with tea.
What Korean desserts should I try in winter?
Winter is all about hotteok, bungeoppang, and kkwabaegi. They’re warm, cheap, and sold everywhere by street vendors. Perfect for eating on the go when it’s cold out.
What Korean desserts are best in summer?
Summer belongs to bingsu and hwachae (fruit punch). Both are cold, refreshing, and perfect when it’s hot and humid. Convenience stores also sell Melona ice cream bars, which are basically a national favorite.
Can I find Korean desserts outside of Korea?
Yes, but it depends where you live. Korean bakeries abroad often sell things like goguma cake, injonmi bread, or yakgwa. Supermarkets with a Korean section usually stock Melona bars and Pepero.
What’s the difference between Korean desserts and Western ones?
Most Korean desserts focus on texture, chewy, sticky, or light, rather than being super rich or sugary. They often use ingredients like rice flour, beans, sweet potato, or sesame instead of heavy cream or chocolate.
Before You Go
Korean desserts are such a fun part of traveling here, and I’d really recommend trying a mix of both street food sweets and modern café creations.
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