Bomi’s favorite childhood treat is a uniquely wonderful texture and flavor experience. South Korean chapssal doughnuts (찹쌀도넛) are a beloved treat known for their crispy exterior and chewy, glutinous rice-based interior. These sweet, bite-sized delights have become a staple in Korean bakeries and street food markets, offering a unique texture and flavor that set them apart from Western-style doughnuts. Their history is deeply rooted in both traditional Korean rice cakes (tteok) and global culinary influences.

Origins and Influence

The history of chapssal doughnuts can be traced back to the broader use of glutinous rice in Korean cuisine. Glutinous rice, or “chapssal” (찹쌀) in Korean, has been a fundamental ingredient in many traditional Korean desserts, such as songpyeon (half-moon rice cakes) and yeot (Korean taffy). The idea of deep-frying dough made from glutinous rice flour likely evolved from these classic rice-based sweets.

While the exact origin of chapssal doughnuts is difficult to pinpoint, they are believed to have been influenced by global fried pastries, particularly Japanese an-doughnuts (anko-filled doughnuts) and Western doughnut varieties introduced to Korea in the 20th century. As Korea modernized, bakeries and street vendors began experimenting with different ways to incorporate traditional ingredients into new forms, leading to the birth of the chapssal doughnut.

Rise in Popularity

Chapssal doughnuts gained popularity in the late 20th century, particularly as Korea’s food scene expanded to embrace both traditional flavors and modern baking techniques. Unlike yeast-based doughnuts, which are light and airy, chapssal doughnuts have a signature chewy texture, thanks to the use of glutinous rice flour. This unique consistency, combined with a crunchy outer layer from deep-frying, made them an instant favorite among Koreans seeking a nostalgic yet contemporary snack.

The most common filling for chapssal doughnuts is sweetened red bean paste (pat, 팥), a staple ingredient in many East Asian desserts. However, as their popularity grew, variations with different fillings, such as custard, chocolate, and sweet potato, emerged to cater to evolving tastes.

Chapssal Doughnuts in Modern Korean Cuisine

Today, chapssal doughnuts can be found in numerous places across South Korea, from traditional markets and street vendors to high-end bakeries and cafes. Their appeal has even extended beyond Korea, as they are increasingly popular in Korean bakeries overseas, particularly in the United States and Japan.

The rise of social media and global interest in Korean cuisine have further fueled the popularity of chapssal doughnuts. Many food bloggers and influencers showcase these delicious treats, making them a sought-after snack among international food lovers.

Chapssal doughnuts are a perfect example of how traditional Korean ingredients can be reimagined into contemporary delights. With their crispy, golden exterior and satisfyingly chewy inside, they continue to be a cherished treat in Korea and beyond. Whether filled with red bean paste or modern variations, these doughnuts offer a delightful taste of Korea’s rich culinary history.