Dessert

Yakgwa (Korean Honey Cookies) Recipe

Name: Yakgwa (Korean Honey Cookies) Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Korean
Ingredients: 3 cups all-purpose flour; 1/4 cup sesame oil; 1/4 cup honey; 1/4 cup sake; 1/4 cup water; 1/2 cup rice malt syrup; 1 cup honey; 1 small piece of ginger, peeled and thinly sliced; 3 cups vegetable oil (or as needed for frying); 1/4 cup chopped pine nuts; 1 tablespoon toasted sesame seeds

ByIsabella Vance November 22, 2025November 22, 2025

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Introduction

Yakgwa is a traditional Korean honey cookie known for its rich, chewy texture and delicate sweetness. These treats combine fragrant honey, sesame oil, and the warmth of ginger, making them a perfect snack or dessert to enjoy with tea.

A white plate with blue and yellow rings around the edge holds a stack of eight shiny, golden brown flower-shaped sweets with a glossy texture on top. The sweets are arranged in a neat pile at the center of the plate. The plate sits on a soft white cloth on a white marbled surface. To the side, there is a small glass bowl with dark amber syrup on a metallic decorative holder and a wooden honey dipper resting beside it. In the background, there is a clear glass of water. The setting is bright and clean, giving a fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1/4 cup sesame oil
1/4 cup honey
1/4 cup sake
1/4 cup water
1/2 cup rice malt syrup
1 cup honey
1 small piece of ginger, peeled and thinly sliced
3 cups vegetable oil (or as needed for frying)
1/4 cup chopped pine nuts
1 tablespoon toasted sesame seeds

Instructions

Step 1: In a large bowl, place the all-purpose flour. Add sesame oil and combine by rubbing the flour between your fingers until evenly mixed.
Step 2: In a separate bowl, whisk together 1/4 cup honey, sake, and water. Add this liquid mixture to the flour and gently knead to form a smooth dough.
Step 3: Wrap the dough in plastic wrap and let it rest for 30 minutes to relax the gluten.
Step 4: Roll out the rested dough on a floured surface to about 1/2 inch thickness. Cut into 1-inch strips shaped into diamonds, rectangles, or flowers.
Step 5: Pierce each cookie in the center with a fork or toothpick to create a small hole. Set them aside.
Step 6: Prepare the syrup by combining rice malt syrup, 1 cup honey, and sliced ginger in a saucepan over medium heat. Bring to a simmer and immediately remove from heat. Pour the syrup into a dish large enough to hold the cookies in a single layer.
Step 7: Heat vegetable oil in a deep fryer or deep saucepan to about 212°F (100°C), deep enough to fully submerge the cookies.
Step 8: Fry the cookies in small batches, turning them gently until they puff up and float.
Step 9: Increase the oil temperature to around 300°F (150°C) and continue frying until the Yakgwa turns a golden brown color.
Step 10: Using a slotted spoon, transfer the fried cookies directly into the warm ginger syrup.
Step 11: Repeat the frying and soaking process for the remaining cookies, ensuring each batch goes through both temperature stages and is well coated with syrup.
Step 12: Let the cookies soak in the syrup for 2 to 3 hours to absorb the flavors. Then, transfer them onto a parchment-lined tray to drain.
Step 13: Sprinkle the cookies with chopped pine nuts and toasted sesame seeds just before serving.

Tips & Variations

For a nutty aroma, try substituting part of the sesame oil with walnut or perilla oil.
Adjust the syrup soaking time based on your preferred sweetness and texture; longer soaking yields chewier cookies.
If you don’t have sake, dry white wine or rice wine vinegar can be used as alternatives.
Use a candy thermometer to monitor oil temperature accurately for best frying results.

Storage

Store Yakgwa in an airtight container at room temperature for up to one week. To maintain crispness, avoid refrigerating as it may cause the cookies to become sticky. Reheat briefly in a low oven if you prefer them warm before serving.

How to Serve

Three round, orange sweets with a shiny, sticky surface and grooved patterns on top are placed on a white plate with blue floral designs. The sweets are stacked slightly overlapping each other, showing their detailed ridges and soft texture. The plate rests on a white marbled surface with soft autumn-colored leaves blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Yakgwa gluten-free?

Traditional Yakgwa uses all-purpose flour, but you can experiment with gluten-free flour blends. Keep in mind the texture will vary and may not puff up exactly the same.

Is there a vegan version of Yakgwa?

Yes, you can make Yakgwa vegan by ensuring the honey is replaced with a plant-based sweetener like maple syrup. However, the classic flavor relies on honey’s unique taste.