If you’ve ever stepped into a Korean bakery and caught the warm, nutty scent of freshly baked walnut pastries, chances are you’ve crossed paths with hodu-gwaja. These little treats are one of the most beloved korean pastries, and for good reason. Shaped like miniature walnuts and filled with a combination of red bean paste and chopped walnuts, hodu-gwaja blend sweet, nutty, and chewy in perfect harmony. Whether you’re exploring korean dessert recipes for the first time or looking for korean snacks recipes to fill your afternoon tea plate, this is a must-bake. Made popular in the city of Cheonan, hodu-gwaja have earned their spot among iconic korean baked goods, and making them at home is a rewarding (and delicious) experience.
Sweet Korean Walnut Pastries (Hodu-gwaja) with Red Bean: A Classic Korean Bakery Treat at Home
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dessert, Snack
Cuisine Korean
Servings 20 walnut pastries
Walnut-shaped mold or cake pop maker Traditional hodu-gwaja is made using a walnut-shaped mold. You can find these online labeled as "hodu-gwaja molds" or even in stores specializing in korean pastry recipes. If you don’t have one, a cake pop maker or mini muffin pan can be used — the shape will differ, but the flavor remains delicious.
Mixing bowls One for the dry ingredients and another for the wet.
Whisk and spatula For mixing your batter smoothly.
Measuring cups and spoons
Piping bag or zip-top bag (for neatly distributing batter and filling)
Pastry Brush (optional, for lightly greasing the mold)
For the batter
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk whole milk preferred for richness
- 2 tablespoons unsalted butter melted
- 1 egg
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon honey optional, for a slightly floral undertone
For the filling
- 3/4 cup sweetened red bean paste you can use store-bought or homemade
- 1/2 cup toasted walnuts chopped into small pieces
Step 1: Prepare the batter
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, beat the egg, then add in the milk, sugar, melted butter, vanilla extract, and honey. Slowly combine the wet ingredients with the dry, stirring until the mixture is smooth and lump-free. Don’t overmix — just enough to incorporate everything.
Step 2: Preheat and grease the mold
If using a traditional hodu-gwaja mold, place it on the stovetop over low heat for a couple of minutes to warm it up. Lightly grease both sides using a brush dipped in oil or butter. If using a cake pop maker or mini muffin pan, preheat it according to manufacturer instructions.
Step 3: Add batter and filling
Spoon or pipe a small amount of batter into each cavity of the mold — just enough to cover the bottom. Add about 1/2 teaspoon of sweetened red bean paste into the center, then top it with a pinch of chopped walnuts. Cover with another layer of batter so the filling is completely enclosed.
Step 4: Cook and flip
Close the mold and cook over medium-low heat for about 3 to 5 minutes on one side, then flip the mold and cook the other side. The pastries should be golden brown on both sides and puffed up. If using an electric cake pop maker, cook until golden and firm.
Step 5: Cool slightly and serve
Remove the pastries from the mold and place them on a wire rack to cool slightly. They're best enjoyed warm, with the red bean center soft and the walnuts still a bit crunchy.
Perfect Pairings
Hodu-gwaja pair beautifully with a range of hot drinks and snacks, especially when served as part of a korean breakfast recipe or tea time spread. Here are a few ideas:
- Hot green tea or roasted barley tea (bori-cha): The nutty, slightly bitter flavors of these teas complement the sweetness of the red bean paste.
- Korean milk coffee: Slightly sweetened iced or hot milk coffee brings out the warm notes of the pastry without overpowering it.
- Fruit slices or fruit teas: A tart fruit tea like omija-cha (five-flavor berry tea) or fresh Asian pear slices can brighten up the richness of the pastry.
- Other korean sweets: Serve alongside yakgwa (deep-fried honey cookies) or chapssaltteok (mochi rice cakes) for a dessert board inspired by traditional korean desserts recipes.
- Light soups or porridge: It may sound unconventional, but hodu-gwaja served after a simple meal like juk (rice porridge) makes for a comforting, satisfying finish.
FAQs
1. What type of red bean paste should I use?
Sweetened red bean paste (also called anko) is best. You can use smooth (koshi-an) or chunky (tsubu-an) varieties, depending on your preference. For a more korean recipes authentic to the Cheonan original, use homemade red bean paste lightly sweetened with honey or sugar.
2. Can I use other nuts instead of walnuts?
While walnuts are traditional, pecans or even almonds can work. However, if you're aiming for korean recipes authentic to the Cheonan original, stick with walnuts.
3. Can I make these pastries ahead of time?
Absolutely. They store well in an airtight container for up to 2 days at room temperature or 5 days in the fridge. Reheat them briefly in a toaster oven or air fryer to regain that bakery-fresh texture.
4. Can I make them without a hodu-gwaja mold?
Yes. A mini muffin pan or cake pop maker will do the trick. The flavor remains the same, even if the traditional walnut shape is missing.
5. Can I freeze hodu-gwaja?
Yes. Let them cool completely, then freeze in an airtight container. Reheat directly from frozen in an oven at 350°F for 8–10 minutes, and they’ll be almost as good as fresh.
