Traditional Korean yakgwa honey cookies styled as a Korean tea time pairing

Best Korean Tea and Snack Combinations: Pairing Yakgwa, Dasik, and More

22 juin 2026 Hyunwoo Cho

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The weather is getting cold really fast, and what better way to warm up in winter than with a hot cup of Korean tea? Tea in Korea is not only a comforting ritual that brings calm and focus, it is also believed to support good health. Korean teas can deliver antioxidants, ease digestion, support circulation, and help your body relax. And of course, tea always tastes better with a thoughtfully chosen snack. Here are some of our favorite Korean tea and snack combinations that have stood the test of time.

Yakgwa (약과) and Green Tea

Yakgwa is a sweet, deep-fried confection layered with honey, sesame oil, ginger, and a touch of cinnamon. In pre-modern Korea, honey was prized for its medicinal qualities, which is why yakgwa literally translates to "medicinal confection." Traditionally enjoyed during weddings, ancestral rites, and major celebrations, this rich, syrup-soaked cookie pairs beautifully with the gentle bitterness of Korean green tea. The grassy notes of nokcha cut through the syrup, while the cookie's chewy, honey-soaked layers round out the tea's brisk finish.

Homemade yakgwa Korean honey cookies pressed into flower shapes and soaked in ginger syrup — Maangchi's homemade yakgwa, soaked in ginger-honey syrup, captures the chewy, layered texture that pairs so well with green tea. | Source: Maangchi

Yugwa (유과) and Omija Cha

Yugwa and yakgwa both belong to the broader family of traditional Korean confections known as hangwa (한과). Yugwa has a light, crispy exterior with an airy, chewy inside that melts in your mouth, usually coated in puffed rice or sesame seeds. The delicacy of yugwa is best matched with omija cha, or five flavor tea. Omija gets its name from the dried magnolia berry, which carries five flavors at once: sweetness, bitterness, sourness, saltiness, and a pungent finish. Steeped slowly in cold water, the deep red tea is refreshing and aromatic, giving the soft sweetness of yugwa room to shine.

Ruby red omija cha five flavor berry tea in a glass with sliced Korean pear garnish — Omija cha, brewed cold from dried magnolia berries, delivers all five flavors in one sip and complements the airy crunch of yugwa. | Source: My Korean Kitchen

Dasik (다식) and Lotus Flower Tea

Dasik are bite-sized pressed cookies made from finely ground grains, beans, sesame seeds, pine pollen, or chestnut flour, mixed with honey and shaped in a carved wooden mold. The molds emboss the cookies with flowers, fish, or auspicious Korean characters, symbols of long life, beauty, and good fortune. Their mild sweetness and clean, melt-in-your-mouth texture pair best with a tea that is just as elegant. Lotus flower tea, with its delicate, slightly green-tinged aroma, is a beautiful match. Some tea drinkers say lotus tea reminds them of a softer, floral green tea, which is exactly why it works so well alongside the subtle natural flavors of dasik.

Colorful Korean songpyeon and pressed rice cakes arranged on a wooden tray for tea time — Traditional Korean rice cakes and pressed sweets like dasik are served alongside light floral teas for a calming tea time. | Source: Korean Bapsang

Ssanghwa Cha and Ginger Honey Yakgwa

For colder days, few Korean teas hit quite like ssanghwa cha. Made by simmering a blend of medicinal herbs including peony root, rehmannia, milkvetch, Korean angelica, cinnamon bark, and licorice, ssanghwa cha has a deep brown color and a complex, slightly bitter, warming flavor. The name means "harmony of energy and blood," and during the Joseon dynasty it was served at the royal court morning and evening, especially in winter. A small piece of ginger-spiced yakgwa balances the herbal depth of ssanghwa cha perfectly, offering just enough sweetness to round out the medicinal notes.

Glossy ginger honey soaked yakgwa cookies arranged on a white plate ready for tea time — Yakgwa soaked in jipcheong (ginger honey syrup) brings a warming sweetness that complements the bold, herbal flavor of ssanghwa cha. | Source: Beyond Kimchee

Margaret Cookies and Lemon Tea

Not every Korean tea pairing has to be centuries old. Modern Korean convenience-store classics like the Margaret cookie, a soft, buttery cookie sometimes filled with chocolate, have become a beloved part of everyday tea time. Many Koreans like to warm them up briefly in a microwave for an extra soft, almost cake-like center. The cookie's gentle buttery sweetness is brightened beautifully by a cup of lemon tea (yujacha when made with citron honey marmalade), whose tang and vitamin-C lift make it perfect for chilly afternoons and seasonal sniffles.

Building Your Own Korean Tea Time

The beauty of Korean tea culture is how flexible it is. You can lean traditional with a wooden tray of dasik and warm sujeonggwa, lean modern with yakgwa financiers and iced omija cha, or mix old and new with a cup of green tea and a chocolate-filled Margaret cookie. The principle stays the same: a balanced bite of something sweet, a calming sip of something warm, and a moment to slow down. Most of these snacks also pair wonderfully with a good cup of Korean coffee, so don't be afraid to experiment.