Description
Yakgwa is a traditional Korean honey cookie known for its rich, fragrant flavor and chewy texture. Made from a simple dough of flour, sesame oil, honey, and sake, these cookies are deep-fried and then soaked in a sweet ginger-infused honey syrup. Finished with toasted sesame seeds and pine nuts, Yakgwa offers a perfect balance of sweetness and nuttiness, ideal for tea time or festive occasions.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 1/4 cup sesame oil
- 1/4 cup honey
- 1/4 cup sake
- 1/4 cup water
Syrup Ingredients
- 1/2 cup rice malt syrup
- 1 cup honey
- 1 small piece of ginger, peeled and thinly sliced
Frying and Garnish
- 3 cups vegetable oil (or as needed for frying)
- 1/4 cup chopped pine nuts
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour and sesame oil by rubbing the flour between your fingers until well mixed.
- Mix Liquids: In a separate bowl, whisk together honey, sake, and water to form a liquid mixture.
- Form Dough: Add the liquid mixture to the flour and sesame oil blend, gently kneading to form a cohesive dough. Wrap in plastic wrap and let rest for 30 minutes.
- Shape Cookies: Roll the rested dough out on a floured surface to ½ inch thickness. Cut into 1-inch strips forming diamond, rectangle, or flower shapes, then pierce a small hole in the center of each using a fork or toothpick. Set aside.
- Prepare the Syrup: Heat rice malt syrup, honey, and sliced ginger over medium heat in a saucepan until it just begins to simmer, then immediately remove from heat. Pour the syrup into a shallow dish suitable for soaking the cookies.
- Heat Oil: In a deep fryer or large saucepan, heat vegetable oil to 212°F (100°C) ensuring enough oil to fully submerge the cookies.
- Initial Frying: Fry the shaped dough pieces in small batches, turning occasionally until they puff and float.
- Increase Temperature and Continue Frying: Raise the oil temperature to about 300°F (150°C) and continue frying the cookies until they turn a golden brown color.
- Soak in Syrup: Using a slotted spoon, transfer the fried cookies to the ginger syrup immediately. Repeat frying and soaking for all cookies.
- Coat and Rest: Turn the cookies in the syrup to coat them evenly and allow them to soak for 2 to 3 hours for full flavor absorption.
- Finish and Serve: Remove cookies with a slotted spoon and place them on a parchment-lined dish. Sprinkle chopped pine nuts and toasted sesame seeds over the top before serving. Enjoy these traditional honey-sesame cookies as a delightful sweet treat.
Notes
- Ensure oil temperature is carefully monitored for the two-stage frying to achieve proper texture.
- Use fresh ginger to infuse the syrup with subtle spice and aroma.
- Do not overcrowd the frying pan; fry in batches to maintain oil temperature.
- Allow the cookies ample time in the syrup to absorb sweetness thoroughly.
- Yakgwa can be stored in an airtight container for up to 3 days at room temperature.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Keywords: Yakgwa, Korean honey cookies, traditional Korean dessert, honey sesame cookies, deep-fried cookies, Korean sweets
