K-dessert is a hybrid of rice cake and hangwa (traditional Korean sweets), processed foods from rice. These desserts are easily digestible, nutritious, healthy and gluten-free, and are gaining new attention at home and abroad along with Korean culture. Rice cakes are mainly made from rice flour, glutinous rice flour, potato starch, or other cereal flours. They are classified according to whether they are pounded or steamed, like Sirutteok, or chewy and sticky, like Injeolmi, or crispy, like Jeonbyeong. Hangwa is made by fermentation. They add honey, malt syrup, sugar, or other sweeteners to grains, fruits, nuts, and more. Varieties include Yugwa, Yakgwa, and Jeonggwa. Among the world's fermentation desserts, hangwa stands out as a unique example.
As of November 1, 2022, a total of 59 government-certified companies are dedicated to the production of traditional K-desserts. Of these, 40 are rice cake manufacturers and 19 specialize in traditional hangwa. Masters often lead these companies in their respective fields. Sixty-eight food masters have dedicated more than 20 years to their specific food categories or have preserved and implemented traditional methods in their production.
In the rice cake industry, Kim Wang-ja of Kim Wang-ja Hongik Rice Cake Shop, Lee Yeon-soon of Food Masters Mall, Kim Young-sook of Bokryeong Johwago, and Ku Gyeong-suk of Sapyeong Rice Cake are among those who have received the Traditional Food Quality Certification. In the hangwa industry, distinguished figures include Choi Bong-seok of Gapgol Hangwa Myeongjin Agricultural Corporation, Kim Gyu-heon of Shingung Distribution, Park Sun-ae of Damyang Hangwa Myeongjin Food, Kim Hyeon-ui of Uiryung Jocheong Hangwa, and Shim Young-suk of Gyodong C&M.

Recently, there has been a surge in the popularity of traditional Korean desserts, driven by millennials and Gen Z, along with the retro trend. Over the past decade, South Korea has seen a notable increase in the number of consumers enjoying post-meal desserts, which has developed into a significant culinary culture. As a result, the number of establishments serving rice cakes and hangwa as desserts has increased, and new products are being introduced to meet the demands of the younger generations.
Recent offerings include ‘sticky rice cake muffins’, ‘petite rice cakes', 'strawberry cream cheese rice cakes', 'milk rice cakes’, ‘coffee cookie rice cakes’ and ‘corn cream cheese rice cakes’. Damyang Hangwa Myungjin Food, led by malted sweet rice puff master Park Sun-ae, has introduced 'chocolate covered hangwa' and 'stick bars' made with nuts. You can even enjoy rice cakes and hangwa desserts with new ingredients and flavors in specialty coffee shops. Sales of these products have soared on online retail platforms, and K-dessert innovations are expanding beyond domestic sales to international exports.
Traditionally, Korean households took pride in making their desserts by hand, each with its unique regional characteristics. These desserts were reserved for special occasions such as holidays or ancestral rituals and were not typically part of everyday meals. However, the artisanal production of rice cakes and hangwa, often carried out by individuals or family-run cottage industries, has now evolved into specialized enterprises with modern facilities and on a larger scale. In addition, significant changes in research and development, self-packaging and processing technologies through patents, standardization and premiumization of products have boldly adapted to the demands of the modern era. These changes have gained popularity at home and abroad, driven by the preferences of domestic and international consumers who seek safe and high-quality food and express their disappointment with convenience snack products. This continuous evolution reflects the new transformation of K-desserts.