Tangin

Tangin is a traditional Korean confectionery made from a mixture of red bean paste, sugar, and glutinous rice flour. The name "tangin" (당인) comes from the Korean words *dang* (당), meaning "sweet," and *in* (인), meaning "person," suggesting that the treat is sweet enough to satisfy a person. It is often enjoyed as a snack or dessert, particularly during special occasions and festivals.

The preparation of tangin involves boiling red bean paste with sugar and rice flour until it thickens into a smooth, chewy consistency. The mixture is then poured into molds, which can be shaped like flowers, fruits, or other decorative patterns, and left to cool and set. Once hardened, tangin is often dusted with powdered sugar or coated with a thin layer of white sugar to enhance its texture and appearance.

Tangin is commonly found in Korean markets, bakeries, and traditional sweets shops. It is often paired with other Korean desserts, such as *hotteok* (a sweet pancake) or *yugwa* (a honey cake). The treat is also a popular ingredient in modern Korean cuisine, appearing in desserts like ice cream, cakes, and pastries.

Beyond its culinary uses, tangin holds cultural significance in Korea. It is frequently served during celebrations such as birthdays, weddings, and the Lunar New Year, symbolizing prosperity and good fortune. Its sweetness and intricate designs make it a beloved treat that reflects Korea’s rich confectionery traditions.