The Korean traditional confectionery, Dasik, has recently been registered as a National Intangible Cultural Heritage in the DPRK. This recognition highlights the historical and cultural significance of this traditional sweet, which has been cherished by the Korean people for generations.

To learn more about this recognition, we met with Jo Il Kyong, Director of the Korean Cultural Heritage Preservation Institute, who provided insights into the long history and unique characteristics of Dasik.

Dasik, a type of traditional Korean pressed confectionery, has been a part of Korean cuisine for centuries. From ancient times, Korean people have used a variety of natural ingredients to make sweets such as yeot (Korean taffy), jeonggwa (candied fruits), yummilgwa (fried sweets), and sooksilgwa (boiled fruit sweets). Among these, Dasik stands out for its delicate taste, elegant appearance, and nutritious qualities.

The name “Dasik” is believed to have originated from the word “cha (茶)” (tea), linking it to Korea’s tea culture. Many historical records suggest that Dasik was often enjoyed alongside tea.

According to the 1762 book “Songho Saeseol Ryuseon” (성호새설류선) Dasik was described as a small, round confection made by mixing rice flour with honey and pressing it into wooden molds. In the 19th century, the scholar Jeong Yak-yong recorded in his book “Aheongakbi” that Dasik was originally made only with rice flour but later expanded to include chestnuts, sesame seeds, pine pollen, and other natural ingredients. This evolution shows how the recipe diversified over time, particularly during the Joseon dynasty (1392-1910).

Even in literature from the late Koryeo Dynasty (918-1392), references to Dasik can be found. The scholar Ri Saek (1328-1396) wrote a poem describing Dasik’s sweetness lingering under the tongue when chewed.

Dasik is named based on its main ingredient, resulting in different varieties such as:

  • Mil Dasik (wheat-based Dasik)
  • Bam Dasik (chestnut-based Dasik)
  • Solkkot Dasik (pine pollen Dasik)
  • Kkae Dasik (sesame-based Dasik)
  • Daechu Dasik (jujube-based Dasik)
  • Hodu Dasik (walnut-based Dasik)

Since Dasik was often prepared for ceremonial occasions, its appearance was considered just as important as its taste. Traditional Dasik molds, made from durable hardwood such as birch, jujube, or oak, were crafted with intricate patterns, making the sweets visually appealing.

A typical serving of Dasik includes at least three different colors, reflecting the traditional Korean philosophy of the five cardinal colors – red, blue, yellow, white, and black. This was achieved by using natural ingredients to maintain authentic colors without artificial additives. For example:

  • White – made from white rice flour
  • Yellow – made from pine pollen
  • Black – made from black sesame seeds

This variety not only enhanced the dish’s visual appeal but also provided a range of flavors in every serving.

Beyond its use in ceremonial settings such as weddings, first birthdays, and ancestral rites, Dasik has also been valued for its nutritional and medicinal benefits. Some recipes include traditional Korean medicinal ingredients (Koryo medicine) to enhance health benefits.

According to Pyongyang City’s Scientific and Technology Committee, Dasik registered as a National Intangible Cultural Heritage consists of:

  • Soybean flour as the main ingredient
  • Honey or starch syrup as a sweetener
  • Various traditional medicinal herbs and protein powders for added nutritional value

One popular Dasik recipe includes the following ingredients:

  • Soybean flour – 770g
  • Sugar – 230g
  • Starch syrup – 154g
  • Honey – 30g
  • Oil – 92g

How to Make Soybean Dasik

  1. Prepare the syrup: Heat starch syrup, sugar, and honey together to create a thick syrup.
  2. Mix the ingredients: Add soybean flour to the syrup and knead into a dough.
  3. Molding: Lightly grease a Dasik mold, press the dough into it, and shape the sweets.
  4. Drying: Allow the molded sweets to dry and harden before serving.

Today, the Pyongyang Saemaul Technology Product Production Center continues to innovate Dasik production by using locally available ingredients and medicinal herbs to cater to modern tastes. Some variations now include honey, ginseng, apricot seeds, and wild herbs known for their health-boosting properties.

Recognized as a healthy and longevity-promoting food, Dasik remains an important part of DPRK’s food culture, enriching both everyday meals and special occasions. The efforts of food scientists and culinary experts continue to preserve and develop this traditional Korean delicacy for future generations.

 

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