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Korea Herald
02-06-2025
- General
- Korea Herald
Yujadanji
Yujadanji is a traditional Korean court dessert made by stuffing citron peel with its zest and pulp, jujubes, chestnuts and pomegranate. When served with syrup after aging, it offers a sweet, tart flavor and a burst of fragrant citrus in every bite. Try this recipe by Jjilae. Jjilae is a digital creator specializing in traditional Korean desserts. Find more recipes at the YouTube channel Jjilae. Source: "Jjille's Classic Tteok House" by Beak Yoona (Sidaein) Ingredients: 8 citrons 1 tablespoon salt 80 grams jujubes 120 grams chestnuts 70 grams pomegranate seeds 50 grams honey 80 grams sugar 1 liter water 500 grams sugar Serves 8 Instructions: Boil 1 liter of water with 500 grams of sugar in a pot to make syrup. Once it reaches a boil over high heat, reduce to low and simmer until slightly thickened. Let cool. Wash the citrons thoroughly with baking soda. Zest only the yellow outer peel using a zester. Avoid the white pith to prevent bitterness. Fill a pot with enough water to cover the citrons and add 1 tablespoon of salt. Bring to a boil. Blanch the peeled citrons for 5–10 seconds and remove. Cut off the top of each citron. Gently insert a spoon to separate the pulp from the peel. Remove seeds and finely chop the pulp. Thinly slice 80 grams jujubes and 120 grams chestnuts. In a mixing bowl, combine with the citron zest, chopped pulp, 70 grams pomegranate seeds, 50 grams honey, and 80 grams sugar. Mix well. Stuff the citron shells with the filling mixture. Cover each citron with its top. Lay three strings over the top as shown in photos. Wrap one string horizontally around the middle to secure. Take one base string and insert it under the center string from outside to inside to connect. Repeat with the remaining five strings. Gather all strings upward and tie at the top in the center of the citron. Place the tied citrons in a glass jar. Pour in the prepared syrup until the citrons are fully submerged. Let them age for 10 days.
Korea Herald
29-05-2025
- General
- Korea Herald
Apple jeonggwa
Chewy and sweet, apple jeonggwa is a delicacy made by simmering crisp, tangy apples in syrup. This preparation preserves apples, which are prone to browning quickly, and transforms their sharp tartness into a mellow sweetness. Even those who don't favor the acidity of apples can enjoy this dessert with warm tea. Try this recipe by Jjilae. Jjilae is a digital creator specializing in traditional Korean desserts. Check out more recipes on the YouTube channel Jjilae. Source: "Beautiful, Delicious & Easy: Korean Desserts Made Simple" by Jillae (Kyunghayng BP) Main ingredients: 750 grams apple 250 grams sugar (approximately) Syrup ingredients: 2 liters water 2 to 3 tablespoons sugar Instructions: Remove the cores from apples washed thoroughly with baking soda, then slice into 3 to 5 millimeter-thick rings. Soak the sliced apples in the syrup water to prevent browning. Steam the apples for about 5 minutes, until they turn translucent and take on a yellow hue. Coat the steamed apple slices evenly with sugar, let them dry, then coat them once more before storing.
Korea Herald
20-05-2025
- General
- Korea Herald
Kumquat jeonggwa
Kumquats are citrus fruits known for their refreshing aroma and a flavor that leans more tart than sweet. When made into jeonggwa (a traditional Korean fruit preserve), they become chewy, making for a delightful, appetite-boosting dessert. Try serving them with cream cheese on crackers or tarts, or toss them into a salad for a bright, citrusy accent. Try this recipe by Jjilae. Jjilae is a digital creator specializing in traditional Korean desserts. Check out more recipes on the YouTube channel Jjilae. Ingredients: Instructions: Wash the kumquats thoroughly using baking soda, remove the stems, then slice them in half crosswise and remove the seeds. In a mixing bowl, layer the prepared kumquats and sugar alternately. Cover with plastic wrap and let sit at room temperature for several hours until the sugar fully dissolves. Transfer the sugared kumquats to a saucepan. Add the water and corn syrup, then bring to a boil over medium heat. Once it starts boiling, reduce to low heat. Skim off any foam and simmer for 5 to 10 minutes. Let cool completely. Repeat this simmering and cooling process 2 to 3 more times. Drain the syrup using a strainer. Dry the kumquats in a food dehydrator at 60–70° Celsius for 6 hours.
Korea Herald
14-05-2025
- General
- Korea Herald
Sweet pumpkin yakgwa
Yakgwa, a popular traditional sweet since the Goryeo Kingdom (918-1392), was made so frequently despite using expensive ingredients that a law was even enacted to ban its production. Recently, yakgwa has become trendy again, to the point where a new term, 'yak-getting,' has emerged, proving it is truly an irresistible dessert that captures people's tastes. Try this recipe by Jjilae. Jjilae is a digital creator specializing in traditional Korean desserts. Check out more recipes on the YouTube channel Jjilae. Ingredients: 180 grams all-purpose flour 45 grams dry glutinous rice flour 25 grams sweet pumpkin powder (danhobakgaru) 55 grams sesame oil 75 grams soju 65 grams honey 2 grams salt Pinch of cinnamon powder Frying oil Syrup ingredients: 450 grams rice syrup 300 grams starch syrup 150 grams water 45 grams ginger Instructions: In a mixing bowl, add all-purpose flour, glutinous rice flour, sweet pumpkin powder, cinnamon powder, salt and sesame oil, then rub the mixture with your hands multiple times to allow the oil to be absorbed, and sift once through a sieve. Add soju and honey, knead by hand until it forms a single dough, place it in a plastic bag, and let it rest in the refrigerator for at least 30 minutes. In a pot, combine rice syrup, starch syrup, water, and ginger, then stir over medium heat until the syrup becomes thick enough to coat a spatula while still flowing. Divide the rested dough into 25g portions, place them in yakgwa molds, press the center to create a dent, and poke several holes with a toothpick. When the oil temperature reaches 100–110 degrees Celsius, place the dough in the oil. Once it floats, raise the temperature to 140 C and fry, flipping occasionally. Once they turn a light brown, remove and drain the oil. While still warm, dip them into the syrup and let them soak for about a day. Place the syrup-soaked yakgwa upright on a cooling rack for 10–20 minutes to drain the syrup, then lay them flat to dry for one more day.
Korea Herald
09-05-2025
- General
- Korea Herald
Maejakgwa
Maejakgwa is a traditional Korean cookie with a delicate and crisp texture. Its shape is said to resemble a sparrow on a plum tree branch, and its gentle flavor makes it an elegant companion to tea or the perfect addition to celebratory meals. Try this recipe by Jjilae. Jjilae is a digital creator specializing in traditional Korean desserts. Check out more recipes on the YouTube channel Jjilae. Ingredients: 200 grams cake flour 8 tablespoons ginger water (15 grams ginger, 120 grams water) 1 teaspoon gardenia powder 2 grams salt Sugar syrup ingredients: 120 grams sugar 150 grams water Instructions: Boil sugar and water to make a sugar syrup. Divide sifted cake flour into two bowls. Add 1 gram salt and 4 tablespoons ginger water to each. Add gardenia powder to one bowl, then knead both. Let the dough rest in the refrigerator for fifteen minutes. Dust a board with flour and roll out both doughs thinly. Stack the yellow and white doughs, then roll them together to a thickness of 2 to 3 millimeters. Cut into sixteen pieces, each measuring 2 by 5 centimeters. Score the center with three parallel lines. Pull one end through the slit to form a twist. Fry in oil at one 150 degrees Celsius until golden, turning once it floats.
