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※ The actual region of the content is selected.The four seasons unfold within a single bite of Korean dessert. In the springtime, azaleas decorate pan-fried rice cakes. In the summer, rice cakes fermented with liquor to preserve them in the sweltering heat. During the autumn season, sliced nutsand seeds, such as dates, chestnuts, and gingko, are steamed with glutinous rice to make colorful rice balls. While in the winter, chestnut and yuzu marmalade were mixed in with red beans to make a hearty rice cake served with piping hot tea.
Dongbyung Sangryoun is a Korean dessert café located in Seongbuk-dong, nestled in the skirts of Bukhansan Mountain. They offer desserts with a touch of sweetness and vibrant colors. The changing seasons are duly felt in each perfect morsel. The owner, Park Gyeong Mi, is a designated intangible cultural asset who went through rigorous training at the Institute of Korean Royal Cuisine. The name of the dessert café is a play on words loosely translated as, “for the love of rice cakes,” while the owner’spassion for her art is deeply felt in all her products. The shop started in 1999 in front of Ewha Womans University in 1999, and moved to Seongbuk-dong in 2017, where it has since propagated the unique beauty of Korean dessert far and wide. They invented the now ubiquitous Western-style rice cakes that mimic the form and texture of European cake to target a younger demographic. They started packaging traditional cookies and rice cakes individually, which had been previously sold in packs. They ledthe movement in making rice cakes not only universal, but also transforming them into beautiful gifts for special occasions.
The original Dongbyung Sangryoun store is located in Seongbuk-dong. The first floor houses the workshop where rice cakes and traditional Korean cookies are made with the second floor serving as a café, where countless Korean desserts and beverages canbe sampled. The recipes they use for making Duteop Ddeok, Gureum Ddeok, and Saekdanja have been passed down the generations. They are constantly coming up with novel menu items that add new ideas to traditional recipes. Recently, they came up with barley cake fermented with one hundred percent makgeolli. This barley cake’s consistency is similar to that of bread and is an inviting option for those that might not be used to the texture of Korean rice cakes. The Hankwa cookie set consists of scrumptious goodies made with nuts, pinenuts, and dates, and is one of the most popular items among tourists. They offer private classes for people interested in Korean desserts as well. The second-floor terrace has a view of a magnificent pine grove, where guests can watch skilled artisans making Korean desserts using seasonal ingredients, making it impossible for visitors to not indulge themselves.