When something different meets, something new is created. Just like croissants and waffles meeting to make croffles, fusion is soon made into creation. Tanghulu, a Chinese snack, is popular among Gen Z these days. Maybe people did not want to miss this trend, so new kinds of Tanghulus are being developed. Once a particular food becomes a trend, people tend to start developing it in new ways, endlessly. The Dongguk Post would like to find out about the K-dessert development in diverse versions.
1. Tanghulu
The “Tanghulu” craze, which originated from a traditional Chinese snack, is not estimated to be cooling down at any moment soon. Tanghulu is a dessert where fruits such as tangerines, strawberries, and shine muscats are applied with sugar syrup, which later creates a hardened sugary surface. Previously, people sold Tanghulu with fruits on skewers, but recently, more and more stores are offering Tanghulus that have been called out for going way too far, using unexpected ingredients. Various vegetables as well as rice cakes are coated with sugar syrup. In addition, desserts such as macarons and alcoholic beverages such as high balls are accompanied by Tanghulu and further attempts to diversify Tanghulus are being made. A store has been attracting attention with a new menu called “Tanghuru Omakase.” It is known for Tanghulu being made right in front of the customer and being served in small portions.
2. Yakgwa
These days, there is a growing fascination among younger generations obsessed with “Yakgwa.” Yakgwa is a traditional dessert that Koreans enjoy during holidays, but because of the sudden craze, it is known to be difficult to purchase even during normal times. As people line up at stores to buy this dessert, the new word “Yakcketing,” a combination of “Yakgwa” and “ticketing,” has been created. The popularity of Yakgwa among the Gen Z has not cooled down. Therefore, the food industry is still thinking of new combinations that include Yakgwa.
To continue the popularity of Yakgwa, Shinsegae Food is selling “Yakgwa and doughnut sets” at a bakery store in E-Mart. Dunkin’ also released “Dalgona Chewysti Yakgwa.” In addition, convenience store CU recorded an ultra-jackpot by causing sold-out chaos with “Yakgwa cookies.” 7-Eleven has even released “pharmacy and flavor popcorn” which embodies the taste of Yakgwa using cinnamon powder.
3. Salt bread
Salt bread is a menu that is rapidly gaining prominence in the emerging powerhouse of the K-dessert industry. Salt bread, derived from Japan, is a bread that is faithful to the original taste of the ingredients without adding any other flavors. However, this trait is also changing to suit the taste of Koreans who like adding ingredients to the original recipe. Salt bread as a K-dessert, appears in various forms such as salt bread sandwiches and cream salt bread. Salt bread has also evolved from its basic form and transformed into a collaboration with various things.
As such, K-desserts are changing in various forms. While some responded positively to the changing desserts, calling them a new challenge, others say they enjoyed the taste of the basic product and think that they seem to have lost their value because it changed too much. What are your thoughts on K-desserts where additional ingredients are added on top of the original recipe?