K-dessert ‘Yakgwa’, featured in NYT, goes viral again in Seoul
Dutch model Lauren de Graaf posted on social media after tasting yakgwa. / Lauren de Graaf’s Instagram
Korean traditional dessert yakgwa has gone viral in New York. Yakgwa, which gained popularity abroad, is now being rediscovered and celebrated back home in Korea.
Yakgwa is made by soaking a sweet pastry or cookie with syrup infused with ginger and honey. The name combines “yak” (meaning medicine) and “gwa” (meaning confection), reflecting its historical status as both a dessert and a health food.
The New York Times cooking writer Eric Kim noted, “No Korean dish represents the value of honey more than the ancient dessert yakgwa,” adding, “It can be more difficult to get your hands on these cookies than it is to reserve a table at Tatiana at Lincoln Center.” He even mentioned the rise of “yakketing,” an online ticketing system for eager yakgwa customers.
Dessert café Lysée, which opened in June 2023 in Manhattan, has become a trendsetter in Korean-inspired sweets. Signature items include burdock ice cream, buckwheat caramel cookies, and cakes made with Korean brown rice mousse.
Chef Lee Eun-ji, born in Korea and trained in France, leads Lysée. Formerly the executive pastry chef at the Michelin-starred restaurant Jungsik, she opened her own space to rave reviews. The New York Times called it the “fulfillment of a dream for the pastry chef,” noting that her desserts “reflect Korea, France, and New York.”
One of the most buzzed-about treats is yuzu yakgwa, a refreshing twist on the traditional sweet. The dessert has become a favorite among global fans of K-pop, K-dramas, and K-culture, driving renewed interest in K-food across the U.S. and Europe.
International influencers and vloggers have shared their first bites of yakgwa across TikTok, Instagram, and YouTube, often describing it as “all the good parts of a donut stuck together.” Dutch model Lauren de Graaf even posted a photo of herself enjoying yakgwa on Instagram. For many travelers to Korea, yakgwa has now become a must-buy souvenir.
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Written by Lee Hai-woon and Lee So-yeon. Originally published December 21, 2023. All rights belong to Chosun Ilbo and the original authors.
