Go Back
Two tan whipped candies with drawn outlines, one in white bowl, one held by fingers above wooden surface

Dalgona (Ppopgi)

Donnie
No ratings yet
Dalgona candy, also known as ppopgi, is a classic Korean street snack made from just two ingredients: sugar and baking soda. This nostalgic treat became popular in postwar Korea during the 1960s and 70s, when sweets were scarce but families and vendors found creative ways to craft joy from limited supplies. It has a light, honeycomb texture with a toasty, caramelized flavor, often stamped with a simple shape like a star or heart. Thanks to Squid Game, it’s found new life as a global pop culture icon.
Print Recipe Pin Recipe
Cook Time 3 minutes
Course: Dessert
Cuisine: Korean

Jump To

IngredientsMethodVideoNotes
Donnie Dodson

Don’t lose this one.

I’ll email it to you so it’s waiting when you’re ready to cook.

Ingredients
  

  • 2 tablespoons granulated sugar
  • A pinch of baking soda about 1/16 teaspoon

Instructions
 

  1. In a metal ladle or small saucepan, heat the sugar over low heat until it melts into a golden syrup. Stir constantly with a wooden chopstick or skewer to avoid burning.
  2. Once fully melted, remove from heat and quickly stir in the baking soda. The mixture will foam and lighten in color.
  3. Pour onto parchment or a silicone mat and press flat with a greased metal plate or smooth object.
  4. Optional: Press a cookie cutter into the center to make a shape.
  5. Let cool and harden for 1–2 minutes before enjoying—or attempting the extraction challenge.

Video

Notes

  • Quick and Time-Sensitive:
    The candy hardens fast once the sugar is aerated, so it’s important to work quickly when pouring and shaping it. Have all tools ready before starting.
 
  • Low Heat Is Key:
    Sugar burns easily. Melt it slowly over low heat while constantly stirring for the best caramel flavor and smooth texture without bitterness.
 
  • Stamp Before It Sets:
    If adding a traditional imprint like a star or circle, wait 10–15 seconds after flattening before gently pressing the mold. Too soon, and it will stick; too late, and it will crack.

Tried this recipe?

Let us know how it was!