Whether you are just into cute desserts or crave something more sophisticated, the sweet capital of South Korea will deliver! Here are the Best Pastries Come From Korean that we listed below that would make you a happy day!
Best Pastries Come From Korean
Fromage Cake at Pomponette
Two sisters, Lee Jong-ah and Lee Yoo-Eun opened Pomponnette in 2004. Jong-ah who studied patisserie at Tsuji, a bakery school in Osaka, Japan, keeps to the kitchen while Yoo-eun manages the register.
True to Jong-ah’s schooling, the cakes have a strong Japanese sensibility: light, airy, with a hint of sweet. Most of the cakes are mousses on a sliver of cookie or cake, including the cheesecakes, of which there are two kinds: the rare cheese and the fromage.
The rare cheesecake has a layer of raspberry jam made in house along with a cheese mousse. The fromage cake has two layers of cheese, one baked, and the other a mousse. It has a richer, mustier flavor owed to their use of Pauly cream cheese.
Fromage cake and rare cheesecake: ₩4,500
Dasik is a decorative Korean treat that is usually served as an accompaniment to tea. It was introduced to Korea together with the culture of drinking tea – which was initially only reserved for royalty and wealthy, upper classes. Regardless of its base ingredient, which may include rice flour, chestnut flour, black sesame, or beans, Dasik is always prepared in specialized dasikpan molds, and comes in an array of different colors. Both the shape and the color are important in the preparation of Dasik since they both often convey specific cultural meanings.
Kabocha Tart at Peony
Koreans often make cakes entirely out of “saeng cream” or fresh cream. While to the Western palate these may taste like diet cake, if done well, they can pack flavor while still having a delicate consistency.
Peony’s secret lies in the cake itself. Peony makes a génoise cake, a traditional Italian sponge cake that incorporates air into the batter to give the cake volume, and layers these with freshly whipped cream studded with strawberries. The chocolate version is complemented with bananas. In a nod to autumn, Peony also bakes a tart made from a kabocha squash mousse that is sweet and slightly savory. The cream collapses nicely into the cake and the buttery crust for a bite full of texture and flavor.
Strawberry cream cake: ₩4,000
Chapssaltteok is a South Korean dessert made with glutinous rice and red bean paste. Because it is very similar to the Japanese mochi (meaning rice cake in Japanese), some people also refer to chapssaltteok by that name. The dessert is characterized by its dense, chewy texture, and it is quite popular to prepare it at home, especially for children.
The Korean variety is traditionally green in color on the exterior due to the usage of matcha green tea powder. Sometimes, chapssaltteok is given to students who have an important exam coming up, in hopes that it will bring them good luck.
Insadong street stalls- Ttongppang or Poop Bread
Insadonggil is the main street of Insadong neighborhood, famous for its street food. This is also the place where Ttongppang or Ddongbbang (literally poop bread) originated from! I found this turd-shaped dessert at a street stall on the ground floor of Insadong Ssamziegil shopping center.
Ttongppang is a stylized feces-shaped pastry filled with sweetened red beans paste, a street food dessert in Seoul, South Korea, photo by Ivan Kralj
Even on a shitty day, Ttongppang will warm you up!
Ttongppang is basically the same as Bungeoppang, which is a fish-shaped pastry stuffed with sweetened red bean paste. The main difference is that Ttongppang is in a shape of a stylized feces and, besides red bean paste, the filling includes walnut bits, to give it that crunchiness of a poo. Did I say that? I never tried eating poo, so I have no idea. However, if you like waffles, and have no problem with making fun with your food, you may want to try this sweet shit!
Bungeoppang- Best Pastries Come From Korean
Bungeoppang is a Korean name for Japanese taiyaki, a fish shaped pastry that is particularly popular in winter streets of Korea. With this recipe, you can now make it at home! Super easy! Bungeoppang is a Korean name for Japanese taiyaki, a fish shaped pastry that is particularly popular in winter streets of Korea. With this recipe, you can now make it at home! Super easy! The fish shaped pastry are often filled with something inside. The only available fillings were sweetened red bean paste.