Traditional Korean sweets are generally called Hangwa. Hangwa refers to traditional Korean type of cookies made by sweetening grain flour, fruits, and edible roots or leaves with honey, syrup, and sugar, typically enjoyed as a dessert.

In ancient Korea, ingredients like rice and sugar were expensive, making Hangwa a luxury food primarily enjoyed by the upper classes. Over time, it became an essential part of ceremonies, such as rituals, weddings, and banquets. Starting from the Silla period, hangwa was used as a Buddhist offering. And during the Joseon Dynasty, it became a necessary food offering for rites of passage and ceremonial feasts, highly esteemed by the royal family and nobility.

Today, however, hangwa is rarely enjoyed in everyday life. Similar to other countries, traditional sweets have evolved into modern commercialized ones. However, you can still buy old style sweets at the markets in Korea. So, if you have a chance, we definitely recommend you to try some of them and experience the traditional subtle sweetness of Korean cuisine.

Yugwa

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Yugwa is one of the types of traditional Korean hangwa sweets. It is made by shaping glutinous rice flour into small pieces, drying them, and then frying them in vegetable oil. After frying, they are coated with honey or syrup and sprinkled with puffed rice or sesame seeds.

Originally, yugwa was made using a wheat dough and honey and was shaped as a fruit to replace real fruits in rituals. At that time, it was referred to as "fake fruit". Over time, the shape of yugwa gradually diversified. Since the Goryeo Dynasty, yugwa has been widely spread under the influence of Buddhism.

Yakgwa

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Yakgwa, a type of yumilgwa, is made by kneading flour with honey and sesame oil, shaping it with a yakgwa mold, and then frying it in oil. It is then dipped in syrup or honey, and once hardened, it can be enjoyed with a sweet and savory flavor.

Yakgwa has a long history, dating back to the Unified Silla period when it was used as an offering in Buddhist rituals. The intricate flower-shaped yakgwa made with a mold is called "Gungjung yakgwa", while the square-shaped yakgwa, made into bite-sized pieces, is called "Gaeseong yakgwa”. Out of all the different types of hangwa sweets, yakgwa remains probably the most popular these days. You can buy the modernized version of yakgwa cookie at every convenience store.

Dasik

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Dasik is another type of traditional Hangwa. The typical ingredients for dasik are rice flour, pine pollen, black sesame, chestnut, soybean and so on. Dasik is made by finely grinding the ingredients, mixing them with honey or syrup, and then pressing the dough into a dasik mold. The mold has beautiful patterns like letters, geometric designs, or flowers on the surface. Dasik is also usually made in different colors: green, yellow, pink and so on.

Dasik was an essential part of the table during Joseon Dynasty ceremonies, weddings, and major holiday feasts. It was also used as a remedy — black sesame seed dasik was used for food poisoning, acorn dasik for coughing, and mountain yam dasik was given to elderly parents to help strengthen weak health, earning it the nickname "filial dasik." When placed in the mouth, dasik gently melts with sweetness and enhances the flavor of tea, making it a popular treat for tea tables or as a dessert.

Gangjeong

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The origin of Gangjeong can be traced back to the Han Dynasty's dish called Han-gu. In ancient China, it was a custom to eat Han-gu before breakfast to stimulate the appetite, and it is believed that this tradition spread widely during the Goryeo Dynasty.

Making Gangjeong is a meticulous process. Fine glutinous rice flour is mixed with alcohol and honey, then steamed. After steaming, a bit more honey is added, and the dough is cut into pieces approximately 0.5 cm thick, 3 cm long, and 0.5 cm wide before being air-dried. The pieces are then soaked in alcohol overnight, dried slightly, deep-fried in oil, and coated with syrup or honey. Finally, they are rolled in beans or sesame seeds and dried. Gangjeong should be puffed up with a hollow center and fried crisp outer part.

Gangjeong’s coloring is traditionally made with natural herbal ingredients, such as the pink color from rice bran, yellow from pine powder, or brown from cinnamon powder. That is why, it is not only nutritious but also a health food, that preserves unique flavors.

Jeonggwa

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Jeonggwa is a type of traditional Korean sweet made by simmering fruits, lotus roots, ginger, bellflower root, or medicinal herbs like licorice in sugar, and then coating them with more sugar to complete the process. Because sugar was not locally produced in Korea, Jeonggwa was considered one of the rarest and most precious of all Korean traditional sweets. Among the various types, ginseng Jeonggwa, made with pickled ginseng, was especially prized.

Ginseng, which was a significant export during the Joseon Dynasty, held immense value — comparable to the importance of semiconductors today. It was so valuable that even independence movements or bandits in the Joseon period used ginseng sales as a way to fund their activities. Ginseng was one of the most profitable commodities, and making Jeonggwa with it was a luxury reserved exclusively for the royal family, as common people could never afford such a treat.

Suksilgwa

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Suksilgwa refers to a type of traditional Korean sweet made by simmering chestnuts or various fruits with syrup or honey over low heat, and then reshaping the fruit to its original form. When fruits are simmered in honey or sugar without being altered, it is called cho, while when the fruit pulp is mashed or crushed, it is referred to as ran.

Famous examples of Suksilgwa include yullan, more known as chestnut cookies, which are made by simmering chestnuts with honey, and daechucho, which involves simmering jujubes in honey or sugar until they harden into a candy-like texture.

Even though there are many modern sweets available today, traditional Korean sweets remain a cherished part of contemporary life. These treats, such as hangwa and yakgwa, carry deep cultural significance and are often enjoyed during special occasions like holidays and ceremonies. In today’s world, they are not only a nostalgic reminder of Korea’s rich heritage but also a perfect gift for meaningful occasions. With their natural ingredients and cultural importance, these sweets offer a thoughtful and meaningful way to celebrate and connect with tradition.

If you got interested in any of these traditional Korean sweets, you should definitely try them for yourself. Make sure to check these items and make up your own opinion about Korean Hangwa!

      © GMarket Changpyeong Hangwa Set No.2                       © GMarket Hansuwi Soodam Hangwa                               © GMarket Changpyeong Hangwa Set No.1

                     © GMarket Hojeongga Glutinous Rice Yugwa                                                                            © GMarket Hojeongga Glutinous Rice Yakgwa

               © GMarket Hojeongga Dasik (Tea Confectionery)                                                    © GMarket Ssal Gangjeong (Sweet Rice Puffs) Gift Set