PROLOGUE
004 Contains all the traditional and modern Korean desserts that are attracting worldwide attention.

Basic Guide
014 Understanding Korean Desserts Introduced in This Book
018 Preparing rice flour
020 Making junk and bean paste
026 Preparing the ingredients
034 Preparing colors and decorative materials
036 Get basic tools
040 Korean Dessert Q&A

01 Rice cake

044 The four basic elements of rice cakes
045 9 Basic Rice Cake Making Techniques

steamed rice cakes
050 White Snow / Bean Snow / Blueberry Snow / Coffee Snow / Candy Snow / Caramel Snow
054 Mugwort
056 Adaptation
057 Pumpkin Piece
062 Five-Color Edition
066 Coal Bottle
067 Miscellaneous diseases
072 Red Bean Rice Cake
073 Lettuce Sirutteok
078 Mushirutteok
080 Nokdu Chalpyeon
084 Pumpkin Rice Cake
086 Red Bean Cloud Rice Cake / Black Sesame Cloud Rice Cake
090 Kongchalpyeon
092 Breaking News
094 Red Bean Rice Cake
098 Thick rice cake
099 Thick Edition

Making rice cakes
104 Five-Colored Songpyeon / Flower Songpyeon
110 Night Songpyeon
111 Potato Songpyeon
116 Glutinous Rice Cake / Fruit Glutinous Rice Cake
120 rice cakes
121 Omegi Rice Cake

Rice cakes that are beaten
126 Injeolmi
127 Injeolmi roll
132 Tri-color terminal (wormwood terminal / jujube terminal / stone terminal)
138 Assorted Rice Cakes / Black Rice Nutrition Rice Cakes
142 Mugwort Rice Cake
144 Rice and mugwort rice cakes
146 Garaetteok / Mugwort Garaetteok / Brown Rice Garaetteok / Acorn Garaetteok
150 pieces / flower pieces / colored pieces
156 Gaepytteok

Support rice cake
160 Gaeseongjuak
161st class
166 Samsaekjuak
170 Hwajeon / Ujijiji / Susubukkumi

Rice cakes with medicinal liquor
176 Jujube Medicine
178 Banguljeongpyeon / Yujajeongpyeon

Abbreviated form
182 Abbreviated / Green Tea Abbreviated

02 Korean food

Milk and
188 Royal Medicine
189 Dumplings
194 Gaeseong Pharmacy
198. The family of sorghum and the family of sorghum

tea ceremony
202 Tri-color tea ceremony (soybean powder tea ceremony / black sesame tea ceremony / almond tea ceremony)
206 Medicinal Herbs

Jeonggwa
208 Apple Confectionery / Fig Confectionery / Kumquat Confectionery
214 Pumpkin Jelly / Potato Jelly / Carrot Jelly / Lotus Root Jelly
222 Ginger Jeonggwa / Radish Jeonggwa / Bellflower Jeonggwa
228 Ginseng Concentration
230 Ginseng Pyeonjeonggwa

Accommodation and
232 Raw eggs / Eggs / Eggs
238 Pumpkin orchid / Yuja orchid / Tangerine orchid / Carrot orchid
244 Night Grass
246 Jujube

Yanggaeng
248 Red bean jelly / Yuzu jelly / Ginseng jelly / Green tea jelly / Wine jelly

Gangjeong
252 Five-Colored Rice Cake
256 Kkaeyotgangjeong
257 Jatbaksan
262 Walnut Gangjeong

03 K-Dessert

Modern Korean Desserts
266 Vegetable Mayo
267 Tomato Cheese Rice Cake
272 Oreo Cookie Rice Cake
276 Sweet Potato Castella Cake
277 Twin Flower Cake
282 Glutinous Rice Oven Rice Cake
284 Mugwort Rice Cake Waffle
286 Red Bean Tiramisu
290 Gamtae Oranda Gangjeong / Coffee Oranda Gangjeong / Cranberry Oranda Gangjeong
292 Olive Junggwa
294 Fusion Pharmacy
295 Levain Yakgwa Cookies
300 Pumpkin Fruit Jelly
302 Coffee Marble Yanggaeng
304 Yuzu Rice Mousse
308 Wine Chestnut Stew
310 Dried Persimmon Cheese Wrap
311 Wine Bae Sook

Rice Baking
316 Rice Roll Cake
317 Carrot Rice Cake
322 Nut Tart / Coconut Egg Tart
326 Barley Cake Muffins
328 Corn Rice Muffins
330 Glutinous Rice Chocolate Gugelhopf
332 Rice Castella
334 Tofu Olive Glutinous Rice Financier
335 Lemon Rice Madeleines
340 Rose of Sharon Rice Cookies
341 Tteokkalong

INDEX
346 GND order
345 Rice Flour, Paste, and Bean Paste

Easier than home baking, colorful enough for everyone, and as sensational as a cafe dessert!
From rice cakes, Korean sweets, modern K-desserts, to rice baking
Make the Korean dessert that's garnering worldwide attention.

A few years ago, a new change came to the dessert market.
Menus that newly apply traditional desserts such as yakgwa and juak, or menus that utilize ingredients commonly used in traditional desserts such as red bean, mugwort, and black sesame, have gained great popularity in cafes and social media, and their value has been recognized in the domestic and international dessert markets.
But while we enjoy home baking, why don't we make and eat Korean desserts at home? "The Real Basic Korean Dessert Book" is an introductory guide to Korean desserts that began with this very question.

Many people feel that Korean desserts are difficult to make.
This is because there is a perception that the process is complex and requires special skills.
In fact, Korean desserts are easier to make than home baking if you have the basic ingredients.
So, as experts in Korean dessert research and education, the authors focused on explaining Korean desserts in the easiest and most accessible way possible.
While maintaining traditional cooking principles, we've reinterpreted the recipes in a modern way so that you can easily make them at home.
From grinding rice flour to making gomul and preparing ingredients, friendly instructions and step-by-step tips are provided so even beginners can get started without any burden.
In addition, the Q&A corner covers all the questions you might have when making Korean desserts, such as how to replace rice flour with brown rice flour and how to store rice cakes.

Also, there is a perception that Korean desserts are limited to rice cakes and hangwa, so there is not much variety.
However, this book contains not only the traditional rice cakes and Korean sweets that are the 'real basics', but also a variety of trendy applied menus that will captivate even the MZ generation.
We cover a wide range of dishes, from modern Korean desserts incorporating Western dessert elements to gluten-free baking using rice, a key ingredient in traditional desserts.
With recipes that blend tradition and modernity, you'll find everything you need, from light snacks to special occasion desserts.


This book features rice cakes with their natural colors, neatly shaped hangwa, and K-desserts with unique charm, all with sensational styling. It breaks the stereotype that Korean desserts are crude and unpretty, and shows their delicate beauty.
We created sophisticated plating by adding colors with natural ingredients, adding various toppings, and making it small like a petit gateau.
By using the styling tips in the book, you will be able to create a visual that is just as stylish as a cafe dessert.

『The Real Basic Korean Dessert Book』 that changes stereotypes about Korean desserts.
This is a special guide that will allow you to experience the joy of making Korean desserts yourself and the harmony of tradition and modernity contained within them.
Get closer to Korean desserts with this book.
You will discover new flavors and discover the deep charm of Korean desserts through the joy of making them yourself.

A must-read for those just starting out with Korean desserts, "The Real Basic Korean Dessert Book" is structured like this.

* This is the 7th book in the Real Basic series, a steady seller that has been loved for the longest time in Korea, and was created with reference to the opinions of a 20-member reader planning team comprised of people interested in Korean desserts and those working in the related industry.

* The range of Korean desserts has been expanded to include traditional rice cakes and hangwa, as well as K-desserts that combine Western desserts and gluten-free rice baking, and a total of 129 recipes.

* In the basic guide, we explain in detail the most basic wet and dry rice flour, how to make bean paste and gomyeong, how to prepare auxiliary ingredients, and basic tools.
In the Q&A corner, we've answered all your questions with useful information, such as how to store leftover rice cakes and how to substitute brown rice flour.

* In the rice cake section, we divided the recipes into steamed rice cake, kneaded rice cake, pounded rice cake, fried rice cake, and rice cake with medicinal liquor, and introduced the recipe.
We've introduced a variety of trendy applications of rice cakes, including the most common basic rice cakes, along with modern ingredients and decorations.

* Hangwa is also introduced as yumilgwa, dasik, jeonggwa, suksilgwa, yanggaeng, and gangjeong according to the recipe and shape.
Along with the basic menu, we also have luxurious and visually appealing application items that are perfect for gifting.

* K-Desserts are divided into modern Korean desserts and rice baking, and we have selected and introduced only the items that people of all ages want to learn about, such as rice cake cake, rice cake macaron, rice madeleine, glutinous rice financier, fusion yakgwa, olive jeonggwa, red bean tiramisu, and wine pear stew.

* All recipes include detailed instructions on quantities, cooking temperature and time, and conditions so that even beginners can follow along and succeed.
The process cuts are also included in abundance.