Name: Yakgwa – Korean Honey Cookies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Korean
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 1/4 cup sesame oil; 1/4 cup soju or mirin; 1/4 cup honey; 1/2 teaspoon ground ginger; Oil for deep frying; 1/2 cup honey (for syrup); 1/4 cup water (for syrup); 1 tablespoon sugar (for syrup); 2 slices fresh ginger (for syrup)

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Yakgwa – Korean Honey Cookies a sweet, chewy, and infused with the warm flavors of honey and ginger, Yakgwa are traditional Korean cookies that I love making for special occasions. These deep-fried delights are soaked in a lightly spiced syrup, giving them a glossy finish and irresistible aroma. Known for their elegant shapes and symbolic value, Yakgwa often appear during Korean holidays, weddings, and ancestral rites.

Yakgwa – Korean Honey Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

2 cups all-purpose flour

½ teaspoon salt

¼ cup sesame oil

¼ cup soju or mirin

¼ cup honey

½ teaspoon ground ginger

Oil for deep frying

For the syrup (honey-ginger soak):

½ cup honey

¼ cup water

1 tablespoon sugar

2 slices fresh ginger

Directions

I start by sifting the flour and salt together in a large bowl.

Then I add the sesame oil, mixing until everything is crumbly and evenly coated.

I stir in the soju (or mirin), honey, and ground ginger to form a soft dough.

After wrapping the dough in plastic wrap, I let it rest for 30 minutes at room temperature.

Once rested, I roll the dough out to about ¼-inch thick on a floured surface.

I use a cookie cutter or knife to shape the dough into flowers or diamonds, adding decorative indentations with a skewer if I want extra flair.

I heat oil in a deep pot to 325°F (165°C) and fry the cookies in batches for 3–4 minutes until golden brown, then drain them on paper towels.

For the syrup, I combine honey, water, sugar, and ginger slices in a saucepan, bring it to a gentle boil, then let it simmer for 5–7 minutes.

After removing the ginger slices, I soak the fried cookies in the warm syrup for at least 15 minutes.

Finally, I place them on a wire rack to cool before serving.

Servings and timing

Servings: 6

Prep Time: 30 minutes

Cooking Time: 20 minutes

Total Time: 50 minutes

Calories: 190 kcal per serving

Variations

When I want to change things up, I sometimes add a pinch of cinnamon or clove to the dough for extra warmth. For a slightly healthier twist, I reduce the amount of honey in the syrup or use rice syrup (jocheong) instead. If I don't have soju or mirin on hand, a mix of water and a splash of vinegar can substitute in a pinch. I’ve also tried using cookie stamps to create intricate designs, giving them an even more festive appearance.

Storage/Reheating

I store leftover Yakgwa in an airtight container at room temperature for up to 4 days. If I plan to keep them longer, I refrigerate them for up to a week and bring them back to room temperature before serving. I don't usually reheat them, but if they lose some texture, a quick 5-second zap in the microwave can help soften them slightly.

FAQs

What does Yakgwa mean?

Yakgwa translates to “medicinal confection,” a nod to its traditional ingredients like honey and ginger, which were once considered medicinal in Korea.

Can I bake Yakgwa instead of frying?

While traditional Yakgwa are deep-fried, I can bake them at 350°F (175°C) for about 12–15 minutes. The texture will be different—more cookie-like and less chewy—but still delicious.

Do I need soju or mirin in the dough?

Soju or mirin adds moisture and subtle flavor, but I’ve successfully used water with a small splash of vinegar as a substitute.

Can I make Yakgwa ahead of time?

Yes, I often make them a day or two in advance. They actually taste even better after sitting in the syrup and resting for a while.

Are Yakgwa gluten-free?

Traditional Yakgwa are not gluten-free since they use all-purpose flour. However, I could experiment with gluten-free flour blends, though the texture may vary.

Conclusion

Yakgwa – Korean Honey Cookies is one of those timeless Korean treats that I love making when I want to connect with tradition and indulge in something truly special. The deep-fried dough, rich with honey and ginger, soaks up the syrup beautifully, creating a cookie that's both elegant and comforting. Whether I'm serving them during the holidays or sharing them with friends, these Korean honey cookies always bring joy.

📖 Recipe:

Yakgwa – Korean Honey Cookies

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Author: Cheryl
Total Time: 50 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Yakgwa are traditional Korean honey cookies, deep-fried and soaked in a ginger-infused syrup. They're sweet, chewy, and often served during Korean holidays and special occasions.

Instructions

Sift the flour and salt together in a large bowl.
Add the sesame oil and mix until crumbly and evenly coated.
Stir in the soju (or mirin), honey, and ground ginger to form a soft dough.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Roll the dough out to ¼-inch thickness on a floured surface.
Cut into flower or diamond shapes using a cookie cutter or knife, optionally adding decorative indentations with a skewer.
Heat oil in a deep pot to 325°F (165°C), then fry the cookies in batches for 3–4 minutes until golden brown. Drain on paper towels.
Combine honey, water, sugar, and ginger slices in a saucepan. Bring to a gentle boil, then simmer for 5–7 minutes.
Remove the ginger slices and soak the fried cookies in the warm syrup for at least 15 minutes.
Transfer the cookies to a wire rack to cool before serving.