얇고 파삭한 탕후루로 대박난? 하루 1,500개 완판! 줄서서 먹는 생과일 탕후루 amazing fruit candy, Tanghulu - Korean street food
얇고 파삭한 탕후루로 대박난? 하루 1,500개 완판! 줄서서 먹는 생과일 탕후루 amazing fruit candy, Tanghulu - Korean street food is a easy Korean recipe that serves 4. 120 calories per serving. Recipe by 끼룩푸드 seagull food on YouTube.
Prep: 20 min | Cook: 10 min | Total: 40 min
Cost: $2.50 total, $0.63 per serving
Ingredients
- 12 pieces Strawberries (washed, tops removed, dried thoroughly)
- 8 pieces Green Grapes (washed and dried)
- 4 chunks Pineapple (cut into 1‑inch bite‑size pieces, dried)
- 0.5 cup Granulated Sugar (prefer fine granulated sugar for smooth syrup)
- 0.25 cup Water (room temperature)
- 8 pieces Wooden Skewers (soaked in water 10 min to prevent burning)
- 1 tablespoon Sesame Seeds (optional) (to sprinkle on glaze for extra crunch)
Instructions
Prepare the Fruit
Wash strawberries, grapes, and pineapple chunks under cold water, pat dry with paper towels, and remove strawberry stems.
Time: PT5M
Skewer the Fruit
Insert fruit onto soaked wooden skewers, alternating pieces for visual appeal (e.g., strawberry‑grape‑pineapple).
Time: PT5M
Make the Sugar Syrup
Combine sugar and water in a saucepan. Heat over medium‑high, stirring until sugar dissolves, then stop stirring and bring to a boil. Cook until the syrup reaches 150 °C (hard‑crack stage) on a candy thermometer, about 8 minutes.
Time: PT8M
Temperature: 150°C
Coat the Fruit
Using tongs, dip each fruit skewer into the hot syrup, turning quickly to coat all sides. Lift and let excess drip off, then place on parchment‑lined cooling rack. Sprinkle sesame seeds while the glaze is still wet, if using.
Time: PT5M
Set and Serve
Allow the coated fruit to cool and harden for 5 minutes at room temperature. Serve immediately for the best crunch.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 0 g
- Carbohydrates
- 30 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan, Gluten-Free
Ingredient Substitutions
- Instead of Strawberries: Raspberries, Blueberries
- Instead of Green Grapes: Red grapes, Cherry tomatoes (for savory version)
- Instead of Pineapple: Apple, Kiwi
- Instead of Granulated Sugar: Caster sugar, Honey (will change texture)
- Instead of Water: Light corn syrup (for smoother glaze)
- Instead of Wooden Skewers: Bamboo skewers
- Instead of Sesame Seeds (optional): Chopped peanuts, Poppy seeds
Equipment Needed
- Saucepan
- Candy Thermometer (optional)
- Tongs
- Cooling Rack (optional)
- Parchment Paper
- Knife
- Cutting Board
- Mixing Bowl (optional)
Critical Steps — Do Not Skip
- Cooking the sugar syrup to the hard‑crack stage (150 °C).
- Coating the fruit quickly before the syrup hardens.
- Handling the hot syrup safely to avoid burns.
Chef Tips from the Video
- Use firm, fresh fruit; softer fruit releases moisture and prevents the glaze from adhering.
- Soak wooden skewers in water for at least 10 minutes to prevent them from burning.
- For a glossy finish, add a few drops of lemon juice to the syrup.
Troubleshooting
Syrup stays soft and never hardens.
Cook the syrup longer until it reaches 150 °C; add a teaspoon of corn syrup or a pinch of cream of tartar to prevent crystallization.
Sugar crystals form on the glaze.
Make sure the syrup is smooth before boiling and avoid stirring once it starts to boil. Use fine granulated sugar.
Fruit slides off the stick after coating.
Dry the fruit thoroughly before dipping and ensure the syrup is at the correct temperature for a quick hardening crust.
Storage
Refrigerator: Not recommended; the glaze may become sticky. If needed, store in an airtight container for up to 12 hours and re‑crisp under a low oven.
Freezer: Not suitable; sugar coating cracks when frozen.
Room temperature: Best stored in a cool, dry place, covered, for up to 1 day.
Make-Ahead Tips
- Prepare the sugar syrup in advance and keep it warm (over low heat) for up to 10 minutes.
- Skewer and refrigerate the dry fruit for up to 30 minutes; dip just before serving.
Frequently Asked Questions
What is the cultural significance and history of Tanghulu in Korean street food culture?
Tanghulu, originally a Chinese candied‑hawthorn treat, became popular in Korea as a colorful street‑food snack. It is enjoyed for its glossy sweet coating and the visual appeal of fruit on a stick, often sold at night markets and festivals.
What are the traditional regional variations of Tanghulu in Korean cuisine?
In Korea, vendors often use locally available fruits such as strawberries, grapes, and pineapples instead of the traditional Chinese hawthorn. Some regions add a sprinkle of toasted sesame seeds or drizzle a thin layer of honey for extra flavor.
How is Tanghulu traditionally served in Korea?
Tanghulu is typically served on a wooden skewer, still warm, allowing the sugar coating to crack pleasantly when bitten. It is sold in single‑serve portions and eaten as a quick sweet snack on the go.
During which Korean celebrations or occasions is Tanghulu commonly enjoyed?
Tanghulu appears at night markets, school festivals, and holiday street fairs, especially during summer when fresh fruit is abundant. It is also a popular treat for children’s birthdays and community events.
What authentic ingredients are essential for traditional Korean Tanghulu, and what are acceptable substitutes?
The authentic base is fresh firm fruit and a simple sugar‑water syrup cooked to the hard‑crack stage. Substitutes can include any bite‑size fruit (apple, kiwi) and a small amount of corn syrup or honey to improve shine, though the classic version uses only granulated sugar.
What other Korean street‑food dishes pair well with Tanghulu?
Tanghulu pairs nicely with savory snacks like hotteok (sweet pancakes), tteokbokki (spicy rice cakes), or a cup of milky sweetened soy milk, balancing sweet and spicy flavors typical of Korean street fare.
What makes Tanghulu special or unique in Korean snack culture?
Tanghulu stands out for its glossy, hard‑crack sugar shell that creates a satisfying crunch, combined with the fresh juiciness of fruit. The visual contrast of bright fruit against the translucent glaze makes it a photogenic and memorable street snack.
What are the most common mistakes to avoid when making Tanghulu at home?
Common errors include under‑cooking the syrup (resulting in a sticky coating), stirring the syrup after it starts boiling (causing crystallization), and not drying the fruit completely, which makes the glaze slide off.
Why does this Tanghulu recipe use the hard‑crack stage (150 °C) instead of a softer caramel stage?
The hard‑crack stage creates a thin, glass‑like shell that hardens instantly, giving the characteristic crisp bite. A softer caramel would remain sticky and would not provide the satisfying crunch expected from street‑style Tanghulu.
Can I make Tanghulu ahead of time and how should I store it?
You can prepare the fruit skewers and keep them refrigerated, but dip them in the hot syrup just before serving. Once coated, store in an airtight container at room temperature for up to 24 hours; avoid refrigeration as it makes the glaze sticky.
What does the YouTube channel 끼룩푸드 seagull food specialize in?
The YouTube channel 끼룩푸드 seagull food focuses on Korean street‑food recipes, quick snack ideas, and fun, visually engaging cooking demonstrations that highlight popular Korean treats.
How does the YouTube channel 끼룩푸드 seagull food's approach to Korean street‑food cooking differ from other Korean cooking channels?
끼룩푸드 seagull food emphasizes fast, portable snacks with minimal equipment, often filming on location at markets. The channel blends playful narration with clear step‑by‑step visuals, making street‑food techniques accessible to home cooks.
Last updated: September 6, 2026
