Yeot is a group of South Korean confectionery made with steamed glutinous rice, sweet potatoes, and corn. There is a big variety of yeot candies such as hobakyeot (made with pumpkin), kkaeyeot (rolled in sesame seeds), and boriyeot (made with barley).

These traditional products can be produced either in liquid or solid form. Solid yeot is commonly consumed as a snack, while liquid yeot is often used as a replacement for sugar in a variety of sweet dishes.

A common staple at every special occasion in Korea is a rich and sweet rice cake known as yaksik. It is made with a combination of steamed glutinous rice, honey, pine nuts, dried jujube fruit, and chestnuts. The dessert is infused with a dark brown sauce consisting of caramelized sugar, cinnamon, soy sauce, and sesame oil.

The cake is then steamed until all the elements are bound and the sauce develops a more pronounced flavor. The sticky and warm yaksik is usually scooped with a spoon from the tray, and when chilled, it is easily cut into squares and can be eaten by hand.

Dalgona is a traditional and nostalgic candy originating from South Korea. It has recently been popularized by the Netflix hit show called Squid Game. The dalgona is made by melting sugar and mixing it with baking soda. The mixture should start to foam up and look similar to whipped coffee.

It is poured out onto a flat surface and flattened into a thin disk that's imprinted with a mold before it hardens and the texture becomes brittle. When enjoying dalgona, the trick is to eat around the pattern so that it doesn't break, and some street food vendors will give another dalgona to children if they successfully break off the exterior part of the candy while saving the shape.

Hwajeon is a unique South Korean rice pancake topped with edible flowers. It is traditionally prepared in spring with either Korean azaleas, pear blossoms, rose petals, or wild chrysanthemums. It is believed that hwajeon has origins in the Koryo Dynasty, when it was consumed at a traditional picnic called Hwajeon Nori.

The women used to make hwajeon and socialize, dance, or write poetry at the picnic. The name of this sweet dish means flower cake in Sino-Korean, and along with being a flavorful treat, hwajeon can also be considered a true work of art.

Yakgwa is a deep-fried Korean dessert that is prepared with wheat flour and sesame oil. Traditionally shaped into round or floral forms, the cookies are occasionally spiced, and after frying, they are doused in a sweet, honey-infused syrup. The name yakgwa roughly translates as medicinal confectionery, allegedly because honey was once considered a health remedy.

This ancient Korean dessert is believed to have originated during Later Silla era, and it was traditionally served on various festivities and special occasions.

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 meaning.

Sirutteok is one of the oldest Korean tteok (rice cakes). In its basic form, the cake is prepared by steaming rice or glutinous rice along with a layer of partially crushed red beans in a traditional steamer known as siru. Apart from its basic form, the cake can be altered with the addition of other beans, as well as various flavorings, fruits, or nuts.

Sirutteok has strong cultural significance in Korean folklore since it is believed that red beans ward off evil spirits. It is still usually prepared and served on special occasions.

This traditional Korean rice cake is usually enjoyed on various special occasions. It is made with rice flour, sugar, water, and salt which are carefully combined and then steamed until the cake is light and chewy. Baekseolgi is always white, symbolizing purity and innocence, and because of that, it is usually made to celebrate one hundred days after a baby was born.

Although it is traditionally served without garnishes, it is sometimes decorated with dry fruit or nuts.

Jeolpyeon are Korean flat rice cakes which are steamed and embellished with decorative patterns. They are prepared with glutinous rice, and apart from the plain version, they can be infused and colored with different ingredients. Before they are served, each cake is brushed with sesame oil, which prevents them from sticking and adds a subtle sesame flavor.

Jeolpyeon are usually enjoyed as a sweet everyday treat, but they are also traditionally served at weddings and tea ceremonies.