Yakgwa: Traditional Korean Honey Cookies

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Vegetable oil, for frying Vegetable oil, for frying
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 22g, 8g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, honey, sesame oil, salt, baking soda, and water. Knead the mixture until it forms a smooth dough.
2. 2.
   Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   Roll out the dough to a thickness of about 1/4 inch (0.6cm) and cut out flower-shaped cookies using a cookie cutter.
4. 4.
   Heat vegetable oil in a deep pan or fryer to 350°F (180°C).
5. 5.
   Fry the cookies in batches until they turn golden brown, about 2-3 minutes per side. Remove them from the oil and drain on a paper towel.
6. 6.
   In a separate saucepan, combine the honey and grated ginger. Heat over low heat until the mixture becomes thin and syrupy.
7. 7.
   Dip each cookie into the honey-ginger syrup, ensuring it is fully coated. Place the coated cookies on a wire rack to allow excess syrup to drip off.
8. 8.
   Sprinkle toasted sesame seeds over the cookies while the syrup is still sticky.
9. 9.
   Allow the cookies to cool completely before serving.

Treat your ingredients with care...

• Honey — Use a good quality honey for the best flavor and sweetness.
• Sesame oil — Opt for toasted sesame oil to enhance the nutty aroma in the cookies.

Tips & Tricks

• To achieve a crispy texture, make sure the oil is at the right temperature before frying the cookies.
• If the dough feels too sticky, lightly dust your hands and the work surface with flour while shaping the cookies.
• For an extra touch of elegance, drizzle some melted dark chocolate over the cooled cookies.

Serving advice

Serve Yakgwa as a delightful dessert alongside a cup of hot tea or as a sweet treat during festive occasions.

Presentation advice

Arrange the flower-shaped Yakgwa cookies on a beautiful platter, garnished with a sprinkle of powdered sugar and a few fresh mint leaves for an eye-catching presentation.