📝 About This Recipe
Transport yourself to the bustling streets of Seoul with this iconic Bbopgi, a nostalgic honeycomb toffee that balances deep toasted caramel notes with a light, airy crunch. Famous for its starring role in pop culture and its addictive 'honeycomb' texture, this treat is made by precisely aerating molten sugar with a touch of baking soda. It is more than just a sweet; it is an interactive experience that challenges you to carve out intricate shapes without breaking the brittle, golden glass.
🥗 Ingredients
The Core Ingredients
- 8 tablespoons Granulated White Sugar (Divided into 2 tbsp portions for individual candies)
- 1/2 teaspoon Baking Soda (Must be fresh for maximum rise; sifted to remove lumps)
- 1 teaspoon Neutral Cooking Oil (For greasing the press and parchment paper)
The Equipment (Essential)
- 1 Stainless Steel Ladle (Traditional long-handled style)
- 1 piece Wooden Chopstick (For stirring the melting sugar)
- 1 piece Dalgona Press (Or a flat-bottomed metal bowl/plate)
- 4 pieces Shape Cutters (Star, heart, circle, or umbrella shapes)
- 1 sheet Parchment Paper (Silicone mats also work perfectly)
👨🍳 Instructions
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1
Prepare your workstation by laying out a sheet of parchment paper on a flat heat-proof surface. Lightly coat the bottom of your metal press and your cookie cutters with a tiny drop of oil or a dusting of sugar to prevent sticking.
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2
Place 2 tablespoons of granulated sugar into your stainless steel ladle. Hold the ladle about 2-3 inches above a medium-low gas flame.
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3
Wait for the edges of the sugar to begin melting and turning translucent. Use a single wooden chopstick to stir the sugar constantly in a circular motion.
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4
Adjust the height of the ladle over the flame to control the heat. If the sugar smokes, lift it higher; if it isn't melting, lower it. Aim for a clear, pale amber liquid with no visible granules.
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5
Once the sugar is completely melted and golden (approx. 2-3 minutes), remove the ladle from the heat entirely.
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6
Dip the tip of your chopstick into the baking soda (about 2-3 tiny pinches) and add it to the melted sugar. Stir vigorously and quickly for about 5-10 seconds.
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7
Watch for the magic: the mixture will foam up, turn opaque, and transform into a thick, creamy tan color. Do not over-stir or the bubbles will collapse.
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8
Immediately pour the foaming mixture onto the prepared parchment paper in a neat circular mound. Use the chopstick to scrape out as much as possible.
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9
Let the mixture sit for exactly 15-20 seconds. This 'skin' formation is crucial so the press doesn't stick to the hot sugar.
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10
Gently but firmly press the mixture flat with your greased metal press until it is about 1/4 inch thick.
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11
Quickly remove the press and immediately push your chosen cookie cutter halfway into the center of the disc. Do not press all the way through.
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12
Remove the cutter and let the Dalgona cool completely for 1-2 minutes until it is hard and brittle. Repeat the process for the remaining sugar.
💡 Chef's Tips
Temperature control is everything; if the sugar turns dark brown, it will be bitter, so keep it at a light amber. Always use a wooden chopstick as metal conducts heat too quickly and sugar will stick to it. If the candy sticks to the press, you likely pressed too early; wait 5 seconds longer on the next batch. Clean your ladle between batches by boiling a little water in it to melt away the residue. Keep your baking soda pinches small; too much soda will make the candy taste metallic and salty.
🍽️ Serving Suggestions
Serve with a needle or toothpick to play the traditional 'Bbopgi Game' of carving out the shape. Crush any broken pieces and sprinkle them over a cold Dalgona Latte or vanilla bean ice cream. Pair with a bitter hot Americano to balance the intense sweetness of the toasted sugar. Package in airtight small tins with parchment separators to give as nostalgic gifts. Serve alongside other Bunsik favorites like Tteokbokki for a sweet and spicy street food party.