Sweet and Yum: The Flavors of Korean Tradition

When people think of Korean snacks and drinks, many imagine Buldakbokkeum Myeon (Fire Chicken Noodles) or banana milk. These modern snacks are definitely popular and delicious. However, Korea also has many traditional snacks and drinks that people have enjoyed for a long time.

If you haven’t tried Korea’s traditional snacks yet, I would like to introduce you to some. These foods are enjoyable not only to taste, but also to look at. Let’s explore what kinds of traditional snacks and drinks are available today and where you can try them.

---

Traditional Korean Snacks

First, let’s take a look at some traditional Korean snacks. I will introduce three types: yakgwa, yugwa, and dasik.

Yakgwa

Yakgwa is a traditional Korean snack made by mixing flour dough with sesame oil, honey, thought juice, and rice wine. The dough is fried in oil and then soaked in syrup or honey. Because honey is one of the main ingredients, yakgwa has a rich and pleasant sweetness.

The origins of yakgwa date back to the 1700s, and it was commonly made for Buddhist rituals and temples during the Goryeo Dynasty. During the Joseon Dynasty, yakgwa was shaped using lotus or wooden molds, and over time it became round and wavy, which is the shape we often see today.

Recently, yakgwa has become popular again as a dessert in vintage cafés and as a gift, especially among younger generations. You can buy yakgwa at large supermarkets or traditional Korean markets. You can also enjoy yakgwa with a drink at Saridang in Pyeongtaek.

---

Yugwa

Yugwa is a traditional snack made from glutinous rice dough that is dried and fried. It is coated with grain syrup or honey and often topped with sesame seeds or puffed rice. Yugwa is crispy on the outside, but melts gently in the mouth like snow, blending softly with the chewy sweetness of the syrup.

Yugwa was traditionally prepared for important occasions such as Lunar New Year, Chuseok, weddings, and rituals. In Daegu, yugwa has become part of the local culture, with craftsmen making traditional yugwa for more than 100 years.

Today, you can easily buy yugwa online, such as from 꽃담과즐, or find it at traditional markets across Korea.

---

Dasik

Dasik is a traditional Korean cookie made by kneading finely ground grains, beans, sesame seeds, or medicinal herbs with honey or grain syrup. The mixture is then pressed into decorative molds.

During the Joseon Dynasty, dasik was served to guests or used for special occasions in royal courts and noble families. It later became a symbol of Korean tea and refreshment culture. Dasik is usually served with tea and is commonly enjoyed during holidays or when welcoming guests.

When you take a bite, the soft or slightly chewy texture spreads gently, and the subtle flavors of grains, nuts, or herbs can be felt differently depending on the ingredients. The colorful patterns make dasik visually appealing, and its mild sweetness creates a calm and comfortable feeling.

You can buy dasik at 다전1973 / 다전차문화교육원 in Suwon, Gyeonggi Province. If you make a reservation, you can also experience making dasik yourself.

---

Traditional Korean Drinks

Next, I’d like to recommend two of my favorite traditional Korean drinks: sikhye and sujeonggwa.

Sikhye

Sikhye is one of Korea’s most representative traditional drinks and has a long history. It is known to have existed since the Goryeo Dynasty and was especially enjoyed in the royal court during the Joseon Dynasty.

Sikhye is made by fermenting barley and glutinous rice, creating a naturally sweet flavor. Often called “rice punch,” it has traditionally been served during holidays and feasts. Sikhye is refreshing and sweet, and many people enjoy it as a drink that helps boost appetite, especially in the summer.

Today, sikhye is easy to find. You can buy it at convenience stores or supermarkets, with Birak Sikhye being one of the most popular canned versions. Sikhye is also available at traditional markets and online.

---

Sujeonggwa

Sujeonggwa is a traditional Korean drink made by simmering cinnamon and ginger to extract their flavor, then sweetening the liquid with sugar or honey.

Once cooled, it is usually served with dried persimmons or pine nuts floating on top. Sujeonggwa first appeared in a Joseon-era record from 1765 called Sujak Uigwe, where it was described as a special drink served at the royal court or during major holidays.

Traditionally, people enjoyed sujeonggwa in late autumn, winter, and early spring, especially around Lunar New Year. Many people drink it after meals because it is believed to help with digestion. Its taste is sweet and fragrant, with the warm scent of cinnamon balanced by the spicy kick of ginger.

---

Conclusion

Traditional Korean snacks and drinks offer a delicious way to experience Korean culture. They are enjoyable, easy to try, and widely available. For foreigners living in Korea, these foods provide a simple and approachable introduction to Korean cuisine. By tasting these traditional snacks and drinks, you can gain a deeper appreciation for Korea’s food culture and history.

About the “Shared Voices” Initiative

South of Seoul volunteers collaborate with Korean public schools to provide students meaningful opportunities to expand their English communication experience while sharing their world views with the international community in Korea.

Through guided projects, students in Korean classrooms use digital and creative tools to express themselves in English, building confidence in their communication skills. At the same time, they learn to approach writing with empathy. They participate in guided discussions that consider different perspectives, practicing cultural awareness, and developing a deeper understanding of how their words can connect communities across borders.

It’s important to know that schools in South Korea are becoming increasingly diverse, this includes the students who participate in South of Seoul programs like “Shared Voices.”