Dish

Yakgwa

Yakgwa is made by mixing wheat flour with honey, sesame oil, and a pinch of salt. The mixture is then formed into small shapes, such as flowers or animals, and deep-fried until golden brown. Once cooked, the Yakgwa is soaked in a sugar syrup flavored with ginger and cinnamon. The result is a sweet and fragrant dessert that is perfect for any celebration.

Asian cuisine› East Asian cuisine› Korean cuisine

Dessert› Deep-fried Dessert

Origins and history

Yakgwa has been a part of Korean cuisine for centuries. It is often served during festivals and special occasions, such as weddings and birthdays. Yakgwa is similar to another Korean sweet called Hwajeon, but it is slightly larger and has a different texture.

Dietary considerations

Yakgwa is a vegetarian dish, but it is not suitable for vegans or those who are gluten intolerant. It is also high in calories and should be consumed in moderation.

Variations

There are many variations of Yakgwa, some of which include the addition of nuts or dried fruit. Some recipes also call for the use of rice flour instead of wheat flour. Yakgwa can also be served with a variety of toppings, including chopped nuts or dried fruit.

Presentation and garnishing

Yakgwa is typically served on a plate or platter, garnished with chopped nuts or dried fruit. It can also be served in a bowl with a side of ice cream or whipped cream.

Tips & Tricks

To make Yakgwa extra crispy, be sure to fry them in hot sesame oil. You can also experiment with different flavorings and toppings to create your own unique version of this classic Korean sweet.

Side-dishes

Yakgwa is often served on its own as a dessert. It can also be served with a side of ice cream or whipped cream.

Drink pairings

Yakgwa pairs well with a variety of drinks, including tea, coffee, or a sweet dessert wine. It can also be served with a glass of milk or a fruit juice.