Sweet dishes, made with cereals and fruits as main ingredients and by adding sugar, oil, nutritive and flavouring materials, are served at the end of a meal, as a refresher or a dessert.
   Korean sweet dishes have a long history and are well known worldwide for their unique ingredients and recipes, high nutritive values and delicious flavour. In particular, cakes, such as kwajul and kangjong, and a number of traditional sweet dishes are considered as excellent desserts.
   At present, the Korean sweet dishes are developing continuously in keeping with the world trend.
   All the cooking processes, ranging from the selection of ingredients and processing methods to servings, have been put on a scientific footing, and advanced cooking methods and decorations are creatively employed to diversify the dishes as suited to the sentiments and tastes of the Korean people.
   As they are include highly nutritive substances, sweet dishes comprehensively contain a wide variety of nutrients essential for maintaining life and good health. Therefore, they are very palatable and nutritious, and even good for relieving fatigue, replenishing nutrition, recuperating and preventing sickness caused by unbalanced diet.
   Generally, sweet dishes are made of finely ground cereal grains or their solutions, or primarily processed materials.
   They are also flavoured with apple, pear, strawberry, grape, pine nut, walnut, peanut, insam, ginger, bellflower root, and other fruits, seeds and traditional medicinal stuffs.
   They are, therefore, very effective not only as snacks but also in dietary treatment.
   Nowadays traditional sweet dishes constitute an indispensable course to improve the overall table setting.