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Enjoying Korean desserts

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Enjoying Korean desserts

By Bernard Rowan

My experience of Korean desserts is minimal. I've decided that Koreans don't focus on desserts, though there are some foods and drinks that need mention. Over time, multiplying bakeries and ice cream and frozen ice confectioneries have made this seem beside the point. However, I think Korean desserts form part of a healthy meal, when consumed with understanding.

My friends and seniors tell me that Korean food, as in food consumed at a Korean meal, is food medicine, food for the body and soul in right proportion. Of course, that can't be an empirical statement. It also reads idealistic. However, if we examine Korean desserts, they contribute to health when consumed properly.

I want to focus on the following: delicious sujeonggwa (cinnamon ginger punch), sweet and soothing sikhye (rice punch), patbingsu (shaved ice with red beans or other toppings), tasty yakgwa (fried honey cakes) and gotgamssam (walnuts in dried persimmons). Also, I want to mention........

© The Korea Times