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Korean Dalgona candies are pressed with cookie cutters

Dalgona (Korean Sugar Candy)

Holly Ford
Dalgona is a traditional Korean sugar candy made with sugar and baking soda. Learn about the history of Dalgona and their customs in Korea. Make a fun Dalgona candy with this recipe.
5 from 3 votes
Cook Time 2 mins
Cool time 3 mins
Total Time 5 mins
Course Dessert
Cuisine Korean
Servings 1



  • 1 1/2 tbsp sugar
  • 1 pinch about 1/16 tsp baking soda


  • Put sugar in a ladle over med-low to low heat. When the sugar starts to melt around the edge, stir with a wooden chopstick.
  • Keep stirring until the sugar melts and caramelizes. Reduce the heat if the sugar burns too quickly. All the sugar has melted and it should have an amber color.
  • Remove the ladle from heat, and add a pinch of baking soda. Keep stirring until well mixed.
  • Pour the sugar mix on a silicon mat and press gently with a Hotteok Press to flatten. Quickly press down with a cookie cutter to leave an indentation on the surface. Let the candy cool and lift it up with a spatula.
  • Once cooled, store them in an airtight zip bag and keep them on the counter for up to 3 days. If the climate is humid, your dalgona might become sticky.



How to enjoy Dalgona
  1. When the candy is cooled, lift up the candy and try to break the edges around the indented shape pattern. Have fun playing around.
  2. You can enjoy dalgona as is, but try enjoying it as a topping for ice cream. Yummy!
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Tried this recipe?Let us know how it was!