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Dalgona Ppopki Sponge Candy pressed with mold

Dalgona - Korean Sugar Sponge Candy Recipe

Dalgona or Ppopgi is a Korean Sponge (aka Honeycomb Toffee or Sea Foam) Candy that you can make with just sugar, baking soda and heat. Classic Korean Street Food from the 60's and 70's. Press shaped molds make it even a fun game!

Course Dessert, Snack
Cuisine Korean
Keyword candy, fun snack, street food
KoreanCategory Hankwa (한과)
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings 1
Calories 80 kcal
Author JinJoo Lee

Ingredients

  • 1 Tbs sugar
  • 1 pinch baking soda
  • 1 tsp vegetable oil

Equipment/Tools

  • 1 ladle or large spoon
  • 1 metal chopstick or a candy stick
  • 1 small silicon spatula or spoon for scraping
  • 1 flat plate or smooth metal or stone surface
  • dalgona mold or cookie cutter molds optional

Instructions

  1. Coat a plate or a metal or stone surface with a bit of vegetable oil. Coat oil on a hotteok press or any ceramic or metal plate/pan that you can use to press the melted sugar. Have these two items and a silicon spatula ready next to your stove.
  2. Add 1 Tbs sugar in a ladle or large spoon.
  3. Hold the ladle or spoon on top of the stove at medium-low heat and melt sugar for about 3-4 min until it becomes liquid and is transparent. Avoid burning by stirring constantly with a chopstick while it melts and take it away from the heat anytime it starts to smoke. Lower the heat if necessary.
  4. Once it has turned into sugar syrup, add a pinch (or 3 dips with the end of the chopstick - see video) of backing soda to syrup.
  5. Immediately take the ladle off the heat and mix soda with the syrup.
  6. Move the ladle one more time back on top of the heat and heat it up for just about 4-5 seconds, until the sugar mixture starts to puff up. Don't wait until it puffs up fully, then you are most likely going to burn it.
  7. Transfer sugar+soda mixture onto greased plate or surface. Immediately press it down to make a thin disc like candy. Press for 3 seconds or so and then before it fully hardens, press your mold on the candy - not so hard that the shape will be cut out.
  8. Let it cool and then you have a fun Korean Dalgona Sugar Sponge Candy!

Recipe Notes

Nutrition Facts
Dalgona - Korean Sugar Sponge Candy Recipe
Amount Per Serving
Calories 80 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Sodium 78mg 3%
Total Carbohydrates 12g 4%
Sugars 11g
* Percent Daily Values are based on a 2000 calorie diet.