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Korean hangwa-Dasik-02.jpg
Place of origin
Main ingredients
Nongmal, rice flour, honey, pollen
Cookbook:Dasik  Dasik
Hangul 다식
Revised Romanization dasik
McCune–Reischauer tasik

Dasik (Korean pronunciation: [taɕʰik], literally “tea food”) is a variety of hangwa or Korean confectionery, mainly eaten with Korean tea.

It is made from nongmal (which is starch made from potatoes, sweet potatoes or soaked mung beans), pine pollen (songhwa), Ostericum grosseserratum (singamchae), black sesame, honey, flour from rice or other grains, nuts and/or herbs.[1][2][3]

Dasik is kneaded and pressed with dasikpan (다식판), decorative stamps for making patterns on dasik.[4] Depending on their ingredients, dasik comes in white, yellow, black, green, brown or reddish.


  • Heukimja dasik (흑임자다식), made with black sesame seeds
  • Kong dasik (콩다식), made with beans
  • Songhwa dasik (송화다식), made with pollen powder
  • Bam dasik (밤다식), made with chestnut
  • Jinmal dasik (진말다식), made with wheat flower and honey
  • Nongmal dasik (녹말다식), made with starch
  • Ssal dasik (쌀다식), made with rice flour


The origins of Dasik are unknown, but documents from the Koryo Dynasty mention it. Similar cookies are found in China, so dasik may be a Korean version of those.

It is one of the required cookies in ritual table. Dasik became necessary in big table settings such as in Ritual Ceremonies or weddings.


Press the dough into a Dasikpan that has letters, flowers or a geometric pattern is embossed. The surface of dasik has letter卍, flower patterns, or Chinese letters 壽·福·康·寧 representing long life, luck, health and peacefulness. Two dasikpan form one set. Its length is 30∼60㎝, width is 5∼6㎝, and thickness is 2∼3㎝.

See also[edit]


  1. ^ "Kinds of Hangwa". Dasik (Pattern pressed cake) (in English). Korea Agro-Fisheries Trade Corporation. Retrieved 2008-06-02. 
  2. ^ "Dasik (다식 茶食)" (in Korean). EncyKorea. Retrieved 2008-06-02. 
  3. ^ Pyojun gugeo daesajeon: dasik
  4. ^ "The official website of the Republic of Korea". Korea.net. Retrieved 2013-05-12. 

External links[edit]