Yakgwa: Korean Honey Cookies
A traditional Korean sweet, Yakgwa combines the textures of a cookie, doughnut, and candy, often shaped like a flower.
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Instructions
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Combine flour and sesame oil, rubbing until mixed.
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Whisk honey, sake, and water; add to the flour mixture and knead into dough.
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Wrap the dough, rest for 30 minutes, then roll it to 1/2-inch thick on a floured surface.
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Cut the dough into 1-inch diamond, rectangle, or flower shapes and pierce a small hole in each.
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Combine rice malt syrup, honey, and ginger in a saucepan over medium heat; bring to a simmer, then immediately pour into a rectangular dish.
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Heat 2-3 inches of oil in a sturdy pan to 212F.
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Fry yakgwa in small batches for 4-5 minutes until puffed and floating.
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Increase oil temperature to 300F and continue frying until golden brown.
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Transfer fried yakgwa to the ginger syrup, allowing oil to return to 212F before frying subsequent batches.
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Once all yakgwa are in syrup, turn them to coat and soak for 2-3 hours.
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Remove yakgwa to a parchment-lined dish and sprinkle with pine nuts and sesame seeds.