Gangjeonghouse's Korean Dessert Recipe Book (English)

Gangjeonghouse: Korean Dessert Recipe Book

This book provides 40 Korean dessert recipes from Seoul’s Gangjeonghouse. It features a guide to traditional sweets, rice cakes, and nut-filled confections, blending traditional methods with modern styles.

Product Specifications

• Format: Paperback
• Page Count: 232 pages
• Language: English and Korean
• Dimensions: 190 * 255 mm

Key Features

• Traditional and Fusion Recipes: Includes instructions for Gaesung Jooak, Baepi Tteok, and Northern Style Injeolmi.
• Ingredient Preparation: Detailed sections on understanding basic ingredients and preparing dehulled red beans.
• Diverse Confections: Features recipes for various Gangjeong made with grains, nuts, and dried fruits.
• Beverages and Seasonal Desserts: Includes traditional drinks like Sikhye and Sujeonggwa, alongside Patbingsu and Jujube tea.

Book Contents

Part 01: Understanding Tteok (Rice Cake) and Hangwa

Covers basic ingredients and the preparation of dehulled red bean ingredients.

Part 02: Gangjeong

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

Part 03: Hangwa & Tteok

• Traditional Confections: Yullan, Saenglan, Jolan, Daechucho, Bamcho, and Goongjoong Yakgwa
• Specialty Cakes: Gaesung Jooak, Mandoogwa, and various Danja
• Rice Cakes: Injeolmi (Bean Powdered, Black Sesame, Yuja, Northern Style), Baepi Tteok, and Yaksik
• Modern Variations: Blueberry & Cheese Seolgi and Mugwort Beomuri

Part 04: Beverages & Desserts

• Traditional Drinks: Sikhye, Sujeonggwa with Dried Persimmons, and Jujube Tea
• Sweet Dishes: Danpatjuk and Old School Patbingsu