[Interest ④] Trend home cafe challenge, coffee and Korean desserts

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■ Coffee and dessert ■

Another way to enjoy coffee, or rather, coffee to enjoy dessert...

Because various coffee menus and beans have unique characteristics, there are usually dessert pairings that go well together.

[coffee check] The taste of coffee changes depending on the dessert… Spread of ‘coffee pairing’

*Source_Real Food Yook Sung-yeon

Just as white wine goes better with fish dishes than red wine, there are desserts that enhance the flavor of coffee. The ‘coffee pairing’ culture, which combines coffee with a dessert that goes well with it, is gaining attention and spreading in Korea as well. Of course, there is no right answer to pairing because each person's tastes are different, but since various coffee menus and beans have unique characteristics, there is a dessert pairing that generally goes well with them. For example, it is said that the coffee taste of Americano, which has a strong bitter taste, is different when eaten with rich chocolate cake and when eaten with refreshing lemon cake. This means that if you carefully adjust the types of coffee beans and desserts, you can enjoy the best taste.

As passionate as Koreans are about coffee, recently, more and more people, especially young people, enjoy coffee pairing. It is said that there has been an increase in the number of people visiting cafes with good dessert pairings and posting desserts that go well with coffee on social media.

Coffee generally goes well with bread. It digests any bread that is soft or crusty.

The staple food of Koreans is rice. Just as bread is made in foreign countries where flour is the staple food, Korean desserts are also made with rice.

These days, the dessert trend in Korea is K-snacks and K-desserts.

A small table setting where you can feel the flavor of Korean food. The number of restaurants serving neat and clean Korean desserts such as Gaeseong Juak, Yumilgwa, and Jeonggwa on plates, such as Adam, is increasing. Shintobuli is a fusion Korean dessert for those who feel comfortable eating Korean food.

 

There are many posts on my blog that cover a lot of Korean food.

Please refer to this again. I will also take a look at the recent articles again.

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[Snack Trend] ‘Bongse-kwon’ Unique Bungeoppang Era, Winter Snack

[2023 Korea is hot! Popular Trend] K-Dessert Yakgwa Making, Recipe Video

[2023 Korea is hot! Popular Trend] K-Dessert Korean Traditional Snack Yakgwa

Korean traditional snack culture_traditional drinks

Korean traditional snack culture_ Traditional rice cake

Korean traditional snack culture_ Hangwa

 

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In the monthly <Korea> published by the Korea Culture and Information Service

It captures the potential of Korean desserts imbued with our unique national character.

*Source_Korean Culture Promotion Service kocis

The above work can be used in accordance with the conditions of "Public Nuri Type 4 (Source Indication - No Commercial Use - No Modification)".

 5 trendy traditional desserts

Five traditional desserts reborn in modern clothing, including yakgwa, jeonggwa, and juak.

*Source_W korea by Jeon Yeo-ul

1. Green seaweed hangwa

Green seaweed hangwa made according to the traditional method using organic glutinous rice. The bitter green seaweed and unsweetened grain syrup harmonize well. It has an attractive crunchy texture that tickles the inside of your mouth and goes particularly well with sikhye or various leaf teas.

2. Rabbit Gaeseong Yakgwa, Injeolmi Gaeseong Stick

Two types of Kaesong Yakgwa with a crispy texture with the skin still intact. Unlike traditional Yakgwa, it was completed with a modern twist in the type of juice, filling, topping, and shape. ‘Rabbit Gaeseong Yakgwa’ has a subtle cacao and cinnamon scent, while ‘Injeolmi Gaeseong Stick’ adds soybean powder to enhance the flavor.

3. Kaesong Juak

This is a traditional rice cake that has been enjoyed in the Gaeseong region since the Goryeo Dynasty. It is made by mixing makgeolli into glutinous rice flour, forming it into a round shape, soaking it in oil, and then covering it with grain syrup. It is fermented with makgeolli, so it is easy to digest and has a not-too-strong sweet taste.

4. Puzzle Yanggaeng

This is a reinterpretation of yanggaeng using modern ingredients, breaking away from the traditional yanggaeng that only emphasized sweetness. It is made with cucumber and cream cheese. The smooth texture and chewy taste of the ingredients make it ideal for spreading on biscuits like a spread.

5. Kumquat flower extract

It was completed through the process of marinating kumquats in honey, grain syrup, and sugar, boiling them down, and then drying them. It has an attractive jelly-like chewy texture, and the more you chew it, the more the refreshing flavor of kumquat reaches your nose.

*Image source_Instagram Aeum@aeum.seoul / Soboroscope @soboroscope

*Image source_Yeonriheejae website