Make Korean Dalgona candy at home with just sugar and baking soda. This simple, nostalgic treat is made in a ladle and presses into thin, honeycomb-like discs—perfect for the viral Dalgona challenge inspired by Squid Game.
What is Dalgona?
Dalgona, sometimes called ppopgi, is a traditional Korean sugar candy made from melted sugar and a pinch of baking soda. When mixed, the baking soda aerates the caramelized sugar, producing a brittle, honeycomb texture that is both crisp and slightly chewy. It’s a cherished street snack from past decades and is traditionally melted and shaped in a ladle.
Many Koreans remember making Dalgona as children, sneaking into the kitchen and carefully watching the sugar bubble and darken. The process can scorch utensils if rushed, so gentle heat and patience are key.
The candy recently gained international attention after appearing in the Netflix series Squid Game, sparking the Dalgona challenge: carve out the pressed shape without breaking the candy. It’s an entertaining activity to try at home with friends and family.
Dalgona vs. Ppopgi
Both Dalgona and ppopgi refer to nostalgic Korean sugar confections from the 1970s and ’80s. Ppopgi was typically made from plain sugar, while Dalgona often uses glucose solids, giving it a slightly different flavor and texture. Over time the terms have been used interchangeably, and modern references often call the classic ppopgi “dalgona.” For clarity, this recipe follows contemporary usage and refers to the candy as Dalgona.
Note: This recipe makes the traditional candy, not the whipped dalgona coffee trend.
Dalgona challenge
The Dalgona challenge became a viral sensation after Squid Game, with people worldwide attempting to remove the stamped shape without cracking the candy. It’s a fun, low-cost game you can host using homemade Dalgona pieces and a few simple tools.
This guide covers the tools, ingredients, step-by-step instructions, and tips to help you make perfect Dalgona and enjoy the challenge safely at home.
Tools and ingredients you’ll need
You don’t need specialized equipment—common kitchen items work well. A hotteok press or the bottom of a small saucepan helps flatten the candy, and a silicone mat or parchment paper prevents sticking. Cookie cutters create the classic stamped shapes. Use only baking soda (not baking powder) for the reaction that creates the airy texture.
- Ladle – inexpensive is fine; avoid damaging special or sentimental utensils.
- Wooden chopsticks or a wooden skewer for stirring.
- Hotteok press or a flat-bottomed tool to press the candy.
- Sugar – granulated sugar works best.
- Baking soda – a small pinch; do not substitute.
- Cookie cutters – choose simple shapes for an easier challenge.
- Silicone mat or parchment paper to release the candy cleanly.
How to make Dalgona candy
Step 1: Place 1 1/2 tablespoons of sugar in a ladle over medium-low to low heat. As the edge begins to melt, stir gently with a wooden chopstick.
Step 2: Stir continuously until the sugar melts completely and turns a light amber color. If it darkens too fast or smokes, lower the heat to prevent burning.
Step 3: Remove the ladle from heat and add a tiny pinch (about 1/16 tsp) of baking soda. Stir quickly and thoroughly until the mixture foams and becomes light and airy.
Step 4: Pour the foamed mixture onto a silicone mat or parchment and press gently with a hotteok press or flat tool to form a thin disc.
Step 5: Quickly press a cookie cutter into the surface to create the indentation. Let the candy cool completely, then lift it off the mat with a spatula and enjoy the game of removing the shape without cracking the piece.
Recipe success tips
- Caramelize sugar over low heat and stir constantly to avoid burning.
- Always remove the ladle from the heat before adding baking soda, and stir quickly to incorporate the air.
- Use only a tiny pinch of baking soda—too much causes excessive bubbling, can make the candy bitter, and may stick to your press.
Ways to enjoy Korean sugar candy
- Eat it as a light, crispy snack on its own.
- Use broken pieces as a crunchy topping for ice cream, cakes, or cupcakes.
- Add a shard or two to hot drinks for a sweet touch.
- Crush over popcorn for a sweet-and-salty treat.
- Share pieces with friends and challenge each other to the Dalgona game.
Proper storage instructions
Allow the candies to cool fully, then store them in an airtight bag or container at room temperature. Properly stored, Dalgona will keep up to three days. In humid environments the candy may become sticky, so keep them sealed and dry.
5-Minute Dalgona Candy
Recipe Video
Ingredients
- 1 1/2 tbsp sugar
- 1 pinch about 1/16 tsp baking soda
Equipment
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ladle
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hotteok press
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silicon mat or parchment
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cookie cutter
Instructions
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Put 1 1/2 tablespoons of sugar in a ladle over medium-low to low heat. When the sugar starts melting around the edge, stir with a wooden chopstick.
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Continue to stir the sugar until it melts and caramelizes. If the sugar burns too quickly, reduce the heat. Once all the sugar has melted, it should have a light caramel color.
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Remove the ladle from heat, and add a pinch of baking soda. Keep stirring until well mixed.
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Pour the sugar mix on a silicone mat and press gently with a hotteok press or flat tool to flatten. Using a cookie cutter, quickly press down to create an indentation on the surface of the candy. Allow the candy to cool, and then lift it up with a spatula.
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To store the dalgona candy, once cooled, place them in an airtight zip bag and keep them at room temperature for up to 3 days. In humid conditions they may become sticky.
Notes
- After cooling, remove the candy and carefully chip away the edges around the stamped shape to try to free it intact.
- Try Dalgona as a crunchy topping for ice cream or desserts for extra texture and sweetness.