Tanghulu for you?

Originating from China, this shiny, mesmerising, candied fruit snack is the talk of the town. This treat dates back to the Song dynasty. Today, it's going viral all over social media, with the help of celebrities and K-pop idols. Tanghulu is a fruit skewer coated in clear, hardened sugar syrup. The original version was made with sour hawthorn berries but the snack has expanded to include fruits like strawberries, kiwi, and grapes. A popular street food during the winter season, Tanghulu has now become a global favourite across generations.

What's the rave about?

Its sugar coating transforms regular fruits into glistening jewels, making it a feast for the eyes and taste buds. The snack's popularity has only added to its allure, turning it into a viral sensation that shows no sign of stopping. But you know what? It’s quite easy to make Tanghulu on your own. All you need is a handful of firm, fresh fruit, granulated sugar, water, and skewers.

Step 1: Wash and dry your fruits before threading them onto a wooden skewer.

Step 2: Combine sugar and water at a 1:1 ratio in a saucepan and bring it to a gentle boil over medium heat. Aim for the “hard crack” stage around 150°C using a candy thermometer.

Tip: If you don't have a thermometer, you can test the syrup by dropping a small amount into cold water. It should harden immediately.

Step 3: Dip the fruits into the sugar syrup until fully coated, allowing any excess syrup to drip off. Then, place on a lined baking sheet to harden.

Tip: Tilt the pan to allow the syrup to pool to one side before dipping your fruits instead of coating with another utensil. This will give a transparent shell instead of a cloudy one due to bubbling.

With fruits as one of its main ingredients, Tanghulu provides all the health benefits that fruits can offer us. Components such as vitamin C, antioxidants, and dietary fibre are some of the upsides to this snack. However, one should be wary of the high sugar content; so while enjoying this treat, remember that balance and moderation are key. Recent research shows that obesity rates among people in their 20s have exceeded 25%, and this could very well be an indication of a spike in sugar intake with all these new snacks floating around.

A colourful controversy?

The debate about the authenticity of food as it travels through global diasporas is ongoing, raising questions about what it means to appreciate and safeguard one's cultural heritage. Some have noted that much of the criticism of Tanghulu comes from people outside of Korea or China. For many who grew up feeling alienated from eating their cultural foods, seeing these dishes become viral trends can evoke feelings of defensiveness.

Tanghulu enjoys its explosive popularity because it caters to Korea's obsession with pretty food. It is featured extensively in the country’s pop culture via ASMR and Mukbang clips, including YouTube and TikTok. One must acknowledge that it is a Chinese creation, not a Korean one. This misrepresentation has sparked criticism, with netizens advocating for a more accurate understanding of the snack's cultural significance.

Despite the controversy, the irresistibly sweet-and-sour, not to mention highly instagrammable Tanghulu, continues to win hearts with its colourful, contrasting sensations.