1. Gangjeong
A light and fluffy sweet made from glutinous rice and honey. It is deep-fried and coated with popped rice, cinnamon, sesame seeds, etc.

2. Yakgwa
this soft cookie is made from wheat flour dough mixed with honey, rice wine, and sesame oil. The dough is flower-patterned and fried, and then marinated in honey before serving.

3. Yeot
Yeot is a Korean traditional candy in liquid or solid, a variety of hahngwa. Yeot is made from steamed normal rice, glutinous rice, glutinous kaoliang, corn, sweet potatoes or mixed grains. The steamed ingredients are lightly fermented and boiled in a big pot (sot) for a long time.
If they are boiled for less time, the food becomes a jocheong (Á¶Ã»), liguid yeot. This sticky syrup-like jocheong is usually used as a condiment for cooking and for coating other hahngwa, or as a dipping sauce assorted with garae tteok, white cylindrical tteok.
If boiled for more time, the yeot turns into a hard and solid shape after chilled. It is called gaeng yeot . Gaeng yeot is originally brownish but if stretched out in several times, the color of it gets whiten. In the process of chilling gaeng yeot, pan-fried beans, nuts, sesame, sunflower seeds, walnuts, or pumpkin can be added into or covered over the yeot. The names of yeot follow the main and additional ingredients.

Types of yeot

Hobak yeot (È£¹Ú¿³) - yeot made with pumpkin: it is a local specialty of Ulleungdo and called Ulleungdo hobak yeot
Ssal yeot (½Ò¿³) - yeot made from rice
Hwanggol yeot (Ȳ°ñ¿³) - yeot made from mixed rice, corn and malt.
Ggae yeot (±ú¿³) - yeot covered with ggae (±ú), sesame

4. Yeot Gangjeong
Yeot gangjeong from a mixture of yeot (sticky rice sugar) plus sesame seeds, beans, walnut, or pine nut, cut into bite-size pieces.

5. Dasik
Powder of sesame seeds, chestnut, beans, medicinal herbs, or pine pollen are made into dough mixed with honey. The dough is pounded and then patterned with various pattern molds.

Ãâó : http://www.asiafood.org/snacks1.cfm