Gangjeonghouse's Korean Dessert Recipe Book (English)

HEALTHY LIFE WITH KOREAN DESSERT 
Gaesung Jooak that resembles a shiny pebble, Baepi Tteok with the shape and texture of rice grains retained, Northern Style Injeolmi coated with soft geopipat over chewy chapssal tteok. Including traditional & fusion gangjeong made harmoniously with various grains, nuts, and dried fruits based on traditional methods. Korean traditional food- Hangwa and Tteok, are always within our reach but not easily approachable because it seems challenging to make. With the taste that’s genuinely Korean with modern style delivered by ‘Gangjeonghouse,’ you can enjoy traditional Korean desserts more easily, deliciously, and conveniently in your daily life.

PROLOGUE

Part 01: Understanding Tteok (Rice Cake) and Hangwa 

• Understanding Tteok and Hangwa
• Discover the Basic Ingredients
• Preparing Dehulled Red Bean Ingredients
• Preparing Dehulled Red Bean Ingredients
• Daechugo

Part 02: Gangjeopng

• Preparing Crispy Rice
• White Rice Gangjeong
• Yuja & Rice Gangjeong
• Omija & Rice Gangjeong
• Mugwort & Rice Gangjeong
• Oatmeal & Blueberry Gangjeong
• Tri-Color Sesame Gangjeong
• Dried Persimmon Gangjeong
• Walnut & Cranberry Gangjeong
• Sea Breezed Fig Gangjeong
• Fig & Konjak Granola
• Black Rice & Green Kernel Black Bean Granola
• Peanut & Brown Rice Granola
• Oranda
• Walnut Gangjeong
• Pecan Gangjeong

Part 03 Hangwa & Tteok

• Yullan
• Saenglan
• Jolan
• Daechucho
• Bamcho
• Gaesung Jooak
• Mandoogwa
• Goongjoong Yakgwa
• Sorghum & Red Bean Gyeongdan
• Yuja Danja
• Black Rice & Pecan Danja
• Bean Powdered Injeolmi · Black Sesame Injeolmi
• Yuja Injeolmi
• Northern Style Injeolmi
• Baepi Tteok
• Modu Baegi
• Chapssal Tteok
• Yaksik
• Mugwort Beomuri
• Blueberry & Cheese Seolgi

Part 04 Beverages & Desserts

• Sikhye
• Sujeonggwa with Dried Persimmons
• Danpatjuk
• Old School Patbingsu
• Jujube Tea

● Paperback book : 232 pages
● Language: English & Korean 
● Dimensions: 190 * 255 mm