Korean
Korean - Street Food and Snacks
Dalgona
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 2 tbsp granulated sugar (per candy)
- • 1/8 tsp bicarbonate of soda
- • 1 wooden skewer, for stirring
- • 1 small ladle or nonstick pan, for melting
- • 1 metal press or flat spatula, for flattening
- • 1 cookie cutter or shaped press, for stamping
- • 1/2 tsp vegetable oil, for greasing the press
Preparation Steps
1
Phase 1
Melt the sugar in a small ladle or pan over low heat, stirring with the skewer until fully liquefied and amber-coloured.
2
Phase 2
Remove from the heat and immediately stir in the bicarbonate of soda until the sugar puffs up, turns pale, and doubles in volume.
3
Phase 3
Pour the foamy mixture onto an oiled, flat surface and let it settle for 15-20 seconds.
4
Phase 4
Flatten it with the oiled metal press into a disc about 5cm wide.
5
Phase 5
Press a cookie cutter or shaped mold halfway into the surface to leave an outline, then cool completely until hard and brittle.