Why You’ll Love Crispy Yakgwa: Irresistible Korean Honey Cookies Recipe
Yakgwa blends delightful textures — crunchy on the outside and tender within — while infusing warm ginger and rich honey in every bite. Rooted in Korean culinary tradition, these cookies offer both cultural depth and irresistible flavor, perfect for festive gatherings or cozy afternoons.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough
all-purpose flour
sesame oil
honey
rice wine or soju
fresh ginger
For frying
vegetable oil
For the syrup
honey
water
fresh grated ginger
Directions
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In a large bowl, combine sifted all-purpose flour with sesame oil, honey, and rice wine or soju. Mix into a smooth dough.
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Knead the dough on a floured surface until elastic. Cover with a damp cloth and let it rest.
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In the meantime, prepare the ginger-honey syrup by combining honey, water, and grated ginger in a saucepan. Simmer until slightly thickened, then set aside to cool.
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Roll out the dough and shape it into diamonds, rectangles, or traditional flower patterns.
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Heat vegetable oil in a deep pan and fry the shaped dough pieces until golden brown. Remove and drain on paper towels.
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Place the fried cookies into the cooled syrup and allow them to soak for several hours or overnight for maximum flavor.
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Remove from syrup and serve at room temperature, ideally with tea.
Servings and timing
Serves: About 12 cookies
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 3 to 12 hours (depending on syrup soaking time)
Variations
• Baked version: Instead of frying, bake the shaped dough at 350°F (175°C) for 15–18 minutes for a lighter alternative.
• Sweetener swaps: Try maple syrup or agave nectar in place of honey for a different taste.
• Add-ins: Mix finely chopped nuts or dried fruits into the dough for extra texture.
• Spicy twist: Add a pinch of cinnamon, nutmeg, or cayenne to the dough for a warm or spicy variation.
Storage/Reheating
Store cooled Yakgwa in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week. To refresh the texture, reheat in a toaster oven or conventional oven at low heat (250°F or 120°C) for a few minutes before serving.
FAQs
What is Yakgwa?
Yakgwa is a Korean honey cookie made by deep-frying dough flavored with sesame oil and honey, then soaking it in a ginger-honey syrup.
Why is it called “medicinal confection”?
“Yak” means medicine and “gwa” means confection in Korean. Honey was historically regarded as medicinal, which gave the cookie its name.
Can I make Yakgwa without frying?
Yes, Yakgwa can be baked for a lighter version. The texture will differ slightly but still be enjoyable.
What oil is best for frying Yakgwa?
Use a neutral oil with a high smoke point, such as vegetable or canola oil, for best results.
Can Yakgwa be stored?
Yes, store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
How long should they soak in syrup?
At least a few hours, but overnight soaking results in the richest flavor and most satisfying texture.
Are there gluten-free options?
You can try using a gluten-free flour blend, but be aware that the texture may vary from the traditional version.
What pairs well with Yakgwa?
Yakgwa pairs beautifully with hot tea, particularly green tea, barley tea, or herbal blends.
Can I add spices?
Yes, you can customize the flavor by adding ground cinnamon, ginger, or even cardamom to the dough.
Is Yakgwa vegetarian?
Yes, Yakgwa is typically vegetarian as it contains no meat or dairy, but always check the ingredients you use.
Conclusion
Yakgwa’s rich heritage and honey-drenched charm make it a standout dessert that’s both comforting and celebratory. Whether you enjoy it the traditional way or with modern twists, these golden Korean honey cookies will quickly become a favorite for tea time or special gatherings.
