Dujjonku (Dubai Chewy Cookie): The Korean Sensation You Need to Make
Make Dujjonku – the viral Korean Dubai chewy cookie with pistachio cream, crispy kataifi, and melted marshmallow. A silicone baking mat makes the kataifi perfectly crunchy. No oven required for the filling!
If you haven’t heard of Dujjonku yet, you’re about to. This Korean-born sensation takes the Dubai chocolate trend and pushes it further – pistachio cream and crispy kataifi strands bound together with melted marshmallow, dusted with cocoa powder. The result? A treat with exaggerated mouthfeel: stretch, pull, crunch, and an oozing filling. With #Dujjonku tagged in over 30,000 Instagram posts and “Dubai Chewy Cookie” searches skyrocketing 3,700% in a single month , this is the 2026 dessert you need in your repertoire.
And the secret to perfect kataifi? A perforated silicone baking mat. The tiny holes let steam escape so the kataifi turns shatteringly crisp – not chewy, not soggy. Then a silicone baking mat becomes your assembly station, giving you a non-stick surface for stretching and pulling the marshmallow mixture.
Ingredients
- 50g kataifi (shredded phyllo dough)
- 30g unsalted butter
- 80g pistachio cream (store-bought or homemade)
- 100g mini marshmallows (or 2 tbsp marshmallow cream)
- 1 tbsp honey
- Pinch of sea salt
- Cocoa powder, for dusting
- For prep: 1 × perforated silicone baking mat for crisping kataifi
- For assembly: 1 × quarter-sheet silicone baking mat as your non-stick work surface
Instructions
Step 1 – Crisp the kataifi on a perforated mat
Step 2 – Create the pistachio-kataifi binding
In a saucepan over medium heat, melt butter. Add the crisp kataifi and stir 2 minutes until coated and even crispier. Remove from heat. Gently fold in pistachio cream until every strand glistens green. Set aside.
Step 3 – Melt the marshmallow base
In a separate saucepan, combine marshmallows, honey, and sea salt. Heat over low, stirring constantly, until smooth and stretchy. This is your “glue” – it binds the pistachio-kataifi mixture into a chewy, pull-able mass.
Step 4 – Combine on your quarter-sheet mat
Lay your silicone baking mat on the counter. Pour the marshmallow mixture onto the mat, then add the pistachio-kataifi mixture on top. With greased hands (or a silicone spatula), fold and stretch the two together. The silicone mat’s non-stick surface means the gooey marshmallow won’t adhere – you can lift and fold freely. Keep stretching until the green strands are evenly distributed throughout the white marshmallow base.
Step 5 – Shape and chill
Using the silicone mat as your work surface, shape the mixture into a log or divide into individual cookie portions. Dust generously with cocoa powder (the mat catches the excess – just brush it back on!). Transfer the mat (with the Dujjonku on it) directly into the fridge for 30–60 minutes to set. The mat slides in effortlessly.
Step 6 – Slice and serve
Remove from fridge. Using a sharp knife, slice into 1-inch pieces. Each slice reveals the gorgeous green pistachio-kataifi marbling against the ivory marshmallow. Serve immediately for maximum stretch, or let sit at room temperature for a chewier bite.
Pro Tips
- The perforated mat is non-negotiable for kataifi – a solid mat traps steam and you’ll get chewy, not crispy
- Work fast when combining marshmallow and pistachio-kataifi – the marshmallow sets quickly as it cools
- Grease your hands with neutral oil before handling the mixture, or use a silicone spatula on the quarter-sheet mat
- Cool Blue plating trend : serve on a cool-toned plate for maximum 2026 Pinterest appeal
- Make ahead: the mixture keeps in the fridge for up to 2 weeks on the silicone mat (just slide the whole mat in)
