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.
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)
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 1/4-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.
Notes
Add cinnamon or clove to the dough for extra flavor.
Use rice syrup instead of honey for a lighter syrup.
Water with a splash of vinegar can replace soju or mirin.
Cookie stamps can be used for intricate decorative patterns.
Store at room temperature for up to 4 days or refrigerate for up to a week.
Microwave briefly to soften if needed.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Deep-Fried
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
