If you watched that specific episode of the Netflix hit and thought, "I could definitely do that," you aren't alone. Millions of people suddenly became obsessed with a thin, brittle disc of caramelized sugar. But here is the thing about the Squid Game honeycomb recipe—it isn't actually honeycomb. Not in the way Westerners think of it. In Korea, this treat is called Dalgona or Ppopgi. It is a nostalgic relic of the 1970s and 80s, sold by street vendors for pennies. It’s also incredibly easy to ruin in about three seconds.
Sugar is fickle. It transforms from a solid to a liquid to a burnt, bitter mess faster than you can grab a toothpick.
Most people fail because they treat it like a chemistry project rather than a sensory one. You have to watch the color. You have to smell the smoke. If you wait for a thermometer to tell you it's ready, you’ve already lost the game. Honestly, the stakes aren't life or death in your kitchen, but scraping burnt carbon off a stainless steel ladle is its own kind of torture.
What is Dalgona anyway?
Before the show turned it into a high-stakes nightmare, Dalgona was just a cheap snack. The name comes from the Korean word "dalguna," which basically means "it’s sweet." Historically, it was made with glucose cubes, but the modern version almost exclusively uses granulated white sugar.
The magic happens when you add sodium bicarbonate.
When baking soda hits hot, melted sugar, it releases carbon dioxide. This causes the liquid to foam up, creating a light, airy structure that hardens into a crisp wafer. In the show, the players had to carve out shapes—stars, circles, umbrellas—without breaking the fragile structure. If you’re making the Squid Game honeycomb recipe at home, you’re likely trying to recreate that exact tension.
The texture should be porous but firm. If it’s too dense, you didn't use enough soda. If it’s too fragile and tastes like a chemistry set, you used way too much.
The Equipment You Actually Need (Don’t Overthink It)
You don't need a pastry kitchen. You need a heat source and a flat surface.
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Street vendors in Seoul use small copper ladles held directly over a portable gas burner. Copper is great because it conducts heat instantly. If you don't have a tiny copper pot, a small non-stick skillet or even a large stainless steel spoon will work, though the spoon method is a recipe for scorched knuckles.
You also need a press. A professional Dalgona kit comes with a flat metal "ho-tteok" press, but the bottom of a greased measuring cup or a heavy glass works just fine.
The Essential Tools:
- A small ladle or tiny saucepan.
- Wooden chopsticks for stirring (metal gets too hot).
- A flat metal surface or a piece of parchment paper.
- A metal press or flat-bottomed bowl.
- Cookie cutters (The umbrella is the "hard mode" choice).
The Step-by-Step Squid Game Honeycomb Recipe
Let’s get into the actual process. It moves fast. Do not walk away to check your phone.
1. The Melt. Put about 2 to 3 tablespoons of granulated sugar into your ladle. Hold it over medium-low heat. Do not rush this. If the heat is too high, the edges will burn before the center melts. Stir constantly with a chopstick. You’re looking for a clear, amber liquid. No lumps. No crystals.
2. The Reaction. Once the sugar is fully melted and looks like liquid gold, take it off the heat. This is the most important part of the Squid Game honeycomb recipe. Dip your chopstick into baking soda—you only need a tiny pinch, maybe 1/16th of a teaspoon—and stir it vigorously into the sugar.
3. The Pour. The mixture will pale and double in volume. It looks like peanut butter mousse. Quickly pour it onto your parchment paper or a silicone mat. Let it sit for about 10 to 15 seconds. If you press it immediately, it will stick to the press and ruin everything.
4. The Press. Once the edges look slightly set, use your greased press to flatten it into a disc about 1/4 inch thick.
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5. The Stamp. Quickly press your cookie cutter into the center. Do not go all the way through! You just want an indentation. If the candy hardens before you stamp it, you're done. Better luck next time.
Why Your Dalgona Keeps Failing
If your candy is bitter, you burnt the sugar. Plain and simple. Sugar caramelizes at roughly 320°F ($160^\circ C$), but it burns shortly after that. The window of perfection is tiny.
Another common mistake? Humidity.
Sugar is hygroscopic, meaning it sucks moisture out of the air. If you make this on a rainy day, your "brittle" honeycomb will turn into a sticky, chewy glob within twenty minutes. Real-life street vendors often have a little tin of sugar to toss the finished candies in to prevent sticking, but for the authentic Squid Game honeycomb recipe experience, you want that smooth, glass-like finish.
Then there’s the "sticking" problem. People forget to grease their tools. A tiny bit of neutral oil or a dusting of powdered sugar on your press is the difference between a perfect disc and a shattered mess.
The Science of the "Lick Strategy"
In the show, the protagonist Seong Gi-hun realizes that licking the back of the honeycomb softens the sugar, making it easier to needle out the shape. Does this work in real life?
Yes.
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Because Dalgona is mostly air and sugar, water (or saliva) dissolves the thin walls of the bubbles. It’s a slow process, but it’s much safer than trying to brute-force a needle through a brittle lattice. If you’re actually trying to play the game with friends, the "licking technique" is statistically your best bet for the umbrella. It’s gross, but it’s effective.
Variations and Modern Twists
While the show focused on the classic street version, the internet has taken the Squid Game honeycomb recipe and run with it. You’ll see people adding cocoa powder or even matcha to the sugar. Some use it as a topper for "Dalgona Coffee," the whipped coffee trend that took over the world in 2020.
Strictly speaking, the whipped coffee isn't the same thing—that’s just instant coffee, sugar, and water whipped into a foam. Real Dalgona is the hard candy. Crushing up a fresh batch of this honeycomb and sprinkling it over a latte, however, is a top-tier move. The way the soda-infused sugar dissolves into the foam adds a toasted, smoky sweetness you can't get from syrup.
Making It a Competition
If you're hosting a watch party or just want to test your dexterity, the rules are simple. Give everyone a needle and a finished disc. Set a timer for ten minutes.
The tension is real. You can feel the vibration in the needle every time you push. If the shape snaps, you're out. To make it harder, try using the "authentic" Korean method of using a safety pin instead of a precision needle. The thicker the tool, the higher the pressure, and the more likely the candy is to shatter.
How to Clean Up the Mess
Hardened sugar is essentially cement. Do not try to scrub your ladle with a sponge; you'll just ruin the sponge. Instead, fill the ladle or pot with water and bring it to a boil. The hardened sugar will dissolve back into the water in a couple of minutes. It’s the only way to save your cookware without losing your mind.
Actionable Next Steps
To master the Squid Game honeycomb recipe, start with these three things:
- Check your soda: Ensure your baking soda is fresh. Old soda won't react properly, leaving you with a flat, hard disc of regular caramel instead of the light, aerated honeycomb texture.
- Control the flame: If using a gas stove, keep the ladle at least 2-3 inches above the flame. Direct contact usually leads to localized burning.
- The "Wait" Rule: Count to 15 after pouring before you press. This allows the exterior to cool just enough to prevent sticking to your press, which is the #1 reason home attempts fail.
Once you’ve nailed the basic circle, move on to more complex shapes. Just remember: if you choose the umbrella, you’re on your own.