Now you can make your favorite Korean desserts right in your own kitchen. These recipes are easy to prepare, fun to make.
I’ve gathered 9 of the best Korean dessert options for you, each one unique, delicious, and perfect for trying at home. Take a look, choose the one that catches your eye, and enjoy a sweet treat that feels special without being complicated.
More Recipes You May Love:
- 11 Best Egg Noodle and Beef Recipes for Easy Homemade Meals
- 12 Best Beef and Noodles Recipes
- Gyu Kaku Garlic Noodles Recipe
1. Patbingsu (Classic Korean Shaved Ice Dessert)
I’ve always loved Korean desserts because they’re colorful, refreshing, and not overly sweet. Patbingsu, or Korean shaved ice, is one of my all-time favorites. It’s perfect for a hot day, and it’s so fun to layer different toppings in your kitchen to make it look beautiful. Every time I make it, I feel like I’m crafting a little piece of modern dessert art.
Prep time: 15 minutes
Cook time: 0 minutes (just assembly!)
Difficulty: Easy
Serves: 2–3
Ingredients
Shaved Ice & Base:
- 2 cups ice, finely shaved (or use pre-shaved ice from the store)
- 1/2 cup sweetened red beans (pat)
Toppings:
- 2–3 pieces of chewy rice cakes (tteok), bite-sized
- 1/2 cup fresh fruits (strawberries, kiwi, or mango), diced
- 2–3 tablespoons condensed milk
- 1 tablespoon chopped nuts (optional)
How to Make Patbingsu
- Prepare the Ice
If using regular ice cubes, pulse them in a blender or ice shaver until fine and fluffy. Place in serving bowls as the base. - Layer the Sweet Red Beans
Spoon sweetened red beans over the shaved ice evenly. The beans add a subtle sweetness that balances the dessert beautifully. - Add Chewy Rice Cakes and Fruits
Scatter small tteok pieces and fresh fruit on top. I love mixing colors for a modern, Instagram-ready look! - Drizzle Condensed Milk
Pour condensed milk over the ice and toppings. This gives it that sweet, creamy finish that makes Patbingsu irresistible. - Optional Garnish
Sprinkle chopped nuts or a small scoop of ice cream for extra indulgence.
My Tips for the Perfect Patbingsu
- Frozen fruits work well if fresh ones aren’t in season.
- Adjust sweetness by controlling the amount of condensed milk I usually go light because I like the natural sweetness from fruits.
- Serve immediately; shaved ice melts quickly, and you want that perfect fluffy texture.
Patbingsu is one of the easiest simple Korean recipes desserts you can make in your kitchen, but it still feels special and modern. Every bite is sweet, refreshing, and a little fun perfect for a casual dessert night or summer treat.
2. Hotteok (Sweet Korean Pancakes)
If there’s one dessert I always get excited about making at home, it’s Hotteok. These sweet pancakes are crispy on the outside and filled with gooey, caramelized goodness on the inside. I first tried them at a small Korean street food stall, and ever since, I’ve been obsessed with recreating them in my kitchen.
Prep time: 15 minutes
Cook time: 15–20 minutes
Difficulty: Easy
Serves: 4 (makes 8 pancakes)
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 2 tablespoons vegetable oil
For the Filling:
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup chopped nuts (walnuts or peanuts)
For Cooking:
- 2 tablespoons vegetable oil
How to Make Hotteok
- Prepare the Dough
In a large bowl, mix flour, sugar, salt, and yeast. Add warm milk and oil, then knead until smooth. Cover the dough and let it rest for 1 hour, or until it doubles in size. - Make the Filling
In a small bowl, combine brown sugar, cinnamon, and chopped nuts. This mixture will be the sweet, gooey center of your pancakes. - Shape the Pancakes
Divide the dough into 8 equal pieces. Flatten each piece into a small circle, place a spoonful of filling in the center, and carefully fold the edges over to seal it. Gently press it into a flat disc. - Cook Until Golden
Heat oil in a skillet over medium heat. Fry the pancakes 2–3 minutes on each side, or until golden brown and crisp. Be careful the filling will get hot!
My Tips for the Best Hotteok
- Serve immediately while warm the filling is at its gooey best.
- Try peanut butter or chocolate in the filling for a fun, modern twist in your kitchen.
- Use a non-stick skillet to avoid sticking and get a perfect golden crust.
Every bite is sweet, slightly nutty, and perfect for sharing with friends or enjoying solo with a cup of tea.
3. Korean Honey Castella Cake (Ggul-kkasutella)
If you’re a fan of soft, fluffy, and slightly sweet cakes, Honey Castella is a must-try Korean dessert. I first tasted it at a small Korean café, and I was blown away by how light and tender it was yet. Making it in your own kitchen is surprisingly simple, and it’s perfect for a modern dessert treat at home.
Prep time: 15 minutes
Cook time: 50 minutes
Difficulty: Medium
Serves: 6–8
I love slicing it for breakfast with tea or serving it as a light dessert after dinner.
Ingredients
For the Cake:
- 4 large eggs, at room temperature
- 100g (1/2 cup) sugar
- 50ml milk
- 2 tablespoons honey
- 100g (3/4 cup) all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
How to Make Honey Castella
- Preheat Oven and Prepare Pan
Preheat your oven to 160°C (320°F). Line a 7×7-inch square pan with parchment paper. Lightly grease the sides to prevent sticking. - Whip the Eggs and Sugar
In a mixing bowl, whisk the eggs and sugar with an electric mixer for 8–10 minutes until pale, thick, and fluffy. This step gives the cake its soft, airy texture. - Add Wet Ingredients
Warm the milk slightly and mix in honey. Slowly fold the milk-honey mixture into the whipped eggs. Add vanilla extract and oil, gently combining with a spatula. - Fold in Dry Ingredients
Sift flour and baking powder together. Carefully fold the dry ingredients into the wet mixture in batches, using a gentle folding motion to keep the batter airy. - Bake
Pour the batter into the prepared pan. Tap gently to remove air bubbles. Bake for 40–50 minutes, or until the top is golden and a toothpick comes out clean. - Cool and Slice
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Slice into thick, fluffy pieces and enjoy.
My Tips for the Best Honey Castella
- Whipping the eggs properly is key don’t rush this step.
- Use a gentle folding motion when adding flour to keep the cake light and airy.
- For a modern twist, drizzle a little extra honey on top or dust with powdered sugar before serving.
Every slice is soft, moist, and lightly sweet a dessert that feels both traditional and modern at the same time.
4. Yakgwa: Traditional Korean Honey Cookies
I’ve always had a soft spot for Yakgwa. These honey cookies are sweet and slightly chewy a traditional Korean dessert that feels special. The first time I tried them, I was amazed by how simple ingredients like honey and sesame oil could create something so flavorful. Making Yakgwa in your own kitchen is easier than it looks, and it’s a fun way to enjoy a modern twist on a classic Korean dessert.
Prep time: 20 minutes
Cook time: 20 minutes (plus frying)
Difficulty: Medium
Serves: 12–15 cookies
Ingredients
For the Dough:
- 1 cup all-purpose flour
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 tablespoon rice wine (optional, for aroma)
- 1/4 teaspoon salt
For the Honey Syrup:
- 1/4 cup honey
- 1/4 cup water
- 1 tablespoon soy sauce
- 1 teaspoon ginger juice or finely grated fresh ginger
- Sesame seeds for garnish
For Frying:
- Vegetable oil, enough for deep frying
How to Make Yakgwa
- Make the Dough
In a mixing bowl, combine flour and salt. Add sesame oil, honey, and rice wine. Mix until a smooth dough forms. Cover and let it rest for 10 minutes. - Shape the Cookies
Roll out the dough to about 1/4-inch thickness. Cut into small squares or use a cookie cutter for shapes. Press lightly with a fork or patterned stamp if you like. - Fry the Cookies
Heat vegetable oil in a pan to 160°C (320°F). Fry the cookies in batches until golden brown, about 3–4 minutes per side. Remove and drain on paper towels. - Prepare the Honey Syrup
In a small saucepan, combine honey, water, soy sauce, and ginger juice. Heat gently until syrup is warm and mixed. - Soak the Cookies
While still warm, dip each fried cookie into the honey syrup for a few seconds. Place on a wire rack to let excess syrup drip off. Sprinkle with sesame seeds for garnish.
My Tips for Perfect Yakgwa
- Don’t over-fry the cookies continue to cook slightly after being removed from oil.
- The honey syrup should be warm, not boiling, to avoid burning the cookies.
- You can store Yakgwa in an airtight container for up to a week the flavor actually gets better after a day.
5. Korean Sweet Potato Dessert (Goguma Mattang)
Making them at home is surprisingly simple, and it’s one of my favorite simple Korean recipes desserts to enjoy with tea or as an afternoon snack.
Prep time: 15 minutes
Cook time: 15–20 minutes
Difficulty: Easy
Serves: 4
It’s perfect for your kitchen because you can make it quickly, and it’s a hit with both kids and adults.
Ingredients
- 2 medium sweet potatoes (about 400g)
- 3 tablespoons vegetable oil
- 1/4 cup sugar
- 1 tablespoon corn syrup or honey
- 1/4 teaspoon salt
- Optional: sesame seeds for garnish
How to Make Goguma Mattang
- Prepare the Sweet Potatoes
Peel the sweet potatoes and cut them into 1-inch cubes. Soak in water for 10 minutes to remove excess starch, then drain and pat dry. - Fry the Sweet Potatoes
Heat vegetable oil in a deep pan over medium heat. Fry the sweet potato cubes in batches until golden and crispy on the outside, about 5–7 minutes. Remove and drain on paper towels. - Make the Caramel Glaze
In a separate pan, combine sugar, corn syrup (or honey), and salt. Heat gently until the sugar melts and turns golden brown. Remove from heat to avoid burning. - Coat the Sweet Potatoes
Quickly toss the fried sweet potato cubes in the caramel glaze until evenly coated. Be careful — the sugar is very hot! - Serve and Garnish
Transfer to a plate and sprinkle with sesame seeds if desired. Serve immediately for the best crunch and sweetness.
My Tips for Perfect Goguma Mattang
- Make sure the sweet potato cubes are dry before frying to avoid oil splatter.
- Work quickly when coating with caramel it hardens fast!
- You can also drizzle a little extra honey on top for a modern, glossy finish.
6. Bungeoppang (Korean Fish-Shaped Pastry with Sweet Filling)
I can’t resist Bungeoppang those cute fish-shaped pastries filled with sweet red bean paste are as delightful to look at as they are to eat. The first time I tried them at a street stall in Seoul, I couldn’t stop smiling. Making them at home brings a little bit of that fun street food magic into your kitchen, and honestly, it’s one of my favorite simple Korean recipes desserts to make with friends or family.
Prep time: 15 minutes
Cook time: 15–20 minutes
Difficulty: Medium
Serves: 4–6
Ingredients
For the Batter:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 egg
- 1 teaspoon vegetable oil
For the Filling:
- 1/2 cup sweetened red bean paste (or sweetened custard for a modern twist)
For Cooking:
- Vegetable oil for greasing the pan
How to Make Bungeoppang
- Prepare the Batter
In a mixing bowl, combine flour, sugar, baking powder, and salt. Whisk in milk, egg, and vegetable oil until smooth. The batter should be slightly thick but pourable. - Preheat the Bungeoppang Pan
Heat a fish-shaped Bungeoppang pan over medium heat. Lightly grease both sides with vegetable oil. - Fill the Pan
Pour a spoonful of batter into each fish mold, filling about halfway. Add a teaspoon of red bean paste in the center, then cover with a little more batter to seal the filling. - Cook the Pastry
Close the pan and cook for 2–3 minutes on each side until golden brown and cooked through. Carefully remove the pastry from the pan. - Serve Warm
Serve immediately while the outside is crisp and the filling is warm and sweet. Perfect with tea or as a playful snack.
My Tips for Perfect Bungeoppang
- Make sure the batter isn’t too thin it needs to hold the filling without spilling.
- Don’t overcook; the outside should be golden but not burnt.
- You can experiment with fillings like chocolate, custard, or even sweet potato for a modern twist.
It’s a 100% fun to make in your own kitchen.
7. Korean Sweet Rice Balls (Chapssaltteok)
If you’ve ever tried Chapssaltteok, you know why it’s one of my favorite Korean desserts. These soft, chewy rice balls are slightly sweet, often filled with red bean paste or sweetened sesame, and they have this unique, melt-in-your-mouth texture that’s just irresistible.
Prep time: 20 minutes
Cook time: 15 minutes
Difficulty: Medium
Serves: 6–8
For the Rice Dough:
- 1 cup glutinous rice flour (sweet rice flour)
- 1/4 cup sugar
- 1/4 cup water
- 1 teaspoon vegetable oil
For the Filling:
- 1/2 cup sweetened red bean paste (or other fillings like sesame, chocolate, or peanut)
For Dusting:
- Cornstarch or potato starch, for rolling
How to Make Chapssaltteok
- Prepare the Rice Dough
In a microwave-safe bowl, mix glutinous rice flour, sugar, water, and vegetable oil until smooth. Cover loosely with plastic wrap. - Steam or Microwave
Microwave method: Heat on high for 2–3 minutes, stirring halfway, until dough becomes sticky and slightly translucent.
Steaming method: Steam over boiling water for 10–12 minutes until fully cooked and sticky. - Shape the Rice Balls
Dust your hands and workspace with cornstarch. Take a small portion of the dough, flatten it, and place a teaspoon of filling in the center. Wrap the dough around the filling and roll gently into a smooth ball. - Serve
Place the rice balls on a plate dusted with cornstarch. Serve immediately or store in an airtight container at room temperature for a few hours.
My Tips for Perfect Chapssaltteok
- Use plenty of starch when shaping to prevent sticking it makes the process so much easier.
- Don’t overfill; a little filling goes a long way to keep the dough intact.
- Experiment with modern flavors like chocolate, matcha, or even fruit pastes for a fun twist.
It’s simple to make, fun to eat, and a wonderful way to bring a piece of Korea into your modern kitchen.
8. Injeolmi (Toasted Soybean Powder Rice Cake)
Every time I make them in my kitchen, I feel like I’m connecting with a long Korean tradition and yet, they’re so simple that anyone can enjoy them as a modern dessert.
Prep time: 15 minutes
Cook time: 15 minutes
Difficulty: Medium
Serves: 6–8
Ingredients
For the Rice Cake:
- 1 cup glutinous rice flour (sweet rice flour)
- 1/4 teaspoon salt
- 1 cup water
For the Coating:
- 1/2 cup roasted soybean powder (kinako)
- 2 tablespoons sugar (optional, adjust to taste)
Optional:
- Honey for drizzling
- Sesame seeds for garnish
How to Make Injeolmi
- Prepare the Rice Cake
In a microwave-safe bowl, combine glutinous rice flour, salt, and water. Mix until smooth. - Cook the Dough
Microwave method: Cover loosely and microwave on high for 2–3 minutes, stirring halfway through, until the dough becomes sticky and translucent.
Steaming method: Steam the dough over boiling water for 10–12 minutes until fully cooked and sticky. - Shape the Rice Cakes
Dust a clean surface and your hands with roasted soybean powder. Transfer the hot rice cake dough, let it cool slightly, then cut into bite-sized rectangles or squares. Roll each piece gently in the soybean powder to coat completely. - Serve
Arrange on a plate and optionally drizzle with honey or sprinkle sesame seeds for a modern dessert twist.
My Tips for Perfect Injeolmi
- Work quickly while the dough is warm it’s easier to shape and coat.
- Don’t skip the soybean powder; it’s what gives Injeolmi that nutty, aromatic flavor.
- For a modern twist, try dusting with cocoa powder, matcha, or crushed nuts instead.
9. Korean Milk Bingsu (Modern Dessert Twist)
The fluffy shaved ice soaked in sweetened milk, topped with fresh fruits, syrup, and sometimes condensed milk, feels like a little snowflake of happiness in every bite.
Prep time: 10 minutes
Cook time: 5–10 minutes
Difficulty: Easy
Serves: 2–4
Ingredients
For the Shaved Ice:
- 2 cups ice cubes (or 1 cup frozen milk cubes for extra creaminess)
For the Milk Base:
- 1/2 cup sweetened condensed milk (adjust to taste)
- 1/4 cup whole milk
Toppings (Choose Your Favorites):
- Fresh fruits: strawberries, mango, kiwi, blueberries
- Red bean paste (optional)
- Mochi pieces (optional)
- Chocolate syrup or nuts for garnish
How to Make Korean Milk Bingsu
- Prepare the Ice
If using frozen milk cubes, blend them in a food processor until fluffy and snow-like. If using regular ice, crush finely or use a shaved ice machine. - Assemble the Base
In a bowl, layer the shaved ice or milk ice. Drizzle sweetened condensed milk and a little whole milk over the top to soak the ice lightly. - Add Toppings
Arrange fresh fruits, mochi, red bean paste, or chocolate syrup on top. Don’t be afraid to get creative the more colorful, the more inviting! - Serve Immediately
Bingsu is best enjoyed right after assembling, while the ice is still light and fluffy.
My Tips for Perfect Milk Bingsu
- Freeze milk in ice cube trays for a creamier, more flavorful shaved ice base.
- Layer toppings in a visually appealing way it makes the dessert feel extra special.
- Try a modern twist by adding chocolate, caramel drizzle, or nuts for crunch.
It’s simple to make in your kitchen, and every spoonful feels like a little bite of happiness sweet, refreshing, and irresistibly fun!