Corn
Korean Taffy
엿
South Korea
A traditional confection made from steamed glutinous rice, sweet potatoes, or corn, with varieties including sesame-coated and pumpkin.
Original eatfuls sticker artwork
What it is
A closer look at Korean Taffy.
A traditional confection made from steamed glutinous rice, sweet potatoes, or corn, with varieties including sesame-coated and pumpkin.
What to look for
Know it when you find it.
A proper chewy, not too hard, texture, a good flavor from the base ingredient, and a fresh, not stale, quality.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Korean Taffy.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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A Bahian corn parcel associated with Candomblé, steamed until firm and served in ritual and festive foodways.
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Dominican Republic
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Dominican small, fried cornmeal fritters, crispy outside and soft inside, served with coffee or hot chocolate. A breakfast and snack staple, simple and savory.
Colombia
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A Caribbean-coast bollo of clean, ground white corn wrapped in corn husks and boiled. Served with suero costeño and cheese, it is a simple coastal breakfast.
Panama
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A Panamanian corn dough wrapped in corn husks and boiled, served with cheese or meat, a daily and breakfast classic
Belize
Belizean Tamales
Belizean tamales: seasoned masa filled with chicken or pork and recado, wrapped in banana leaves and steamed until firm.
Peru
Cancha
Peruvian toasted corn nuts, crunchy and salty, served as a snack or alongside ceviche. Made from large-kerneled Andean corn.
Brazil
Sweet Porridge
Mungunzá
A creamy, sweet white corn porridge cooked with milk, sugar, cinnamon, and coconut, traditionally served during Festa Junina celebrations.