Name: Crispy Yakgwa: Irresistible Korean Honey Cookies to Love
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 45 min
Cuisine: Korean
Ingredients: 2 cups all-purpose flour; 2 tbsp sesame oil; 2 tbsp honey; 2 tbsp rice wine (such as soju or a mild substitute); 1 tsp grated fresh ginger; Vegetable oil for deep frying; 1/2 cup honey (for syrup); 1/4 cup water; 3–4 slices fresh ginger (for syrup infusion)

Why You’ll Love Crispy Yakgwa: Irresistible Korean Honey Cookies to Love Recipe

These Korean honey cookies offer a delightful contrast of textures: a golden, crispy outside with a soft, syrup-soaked interior. The warm notes of honey, ginger, and sesame oil deliver complex flavor that feels both comforting and festive. Whether you’re sharing at a celebration or enjoying them as a special treat, these cookies bring heritage and joy to your table.

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 (such as soju or a mild substitute)
fresh ginger (grated)

For Frying
vegetable oil for deep frying

For the Syrup
honey
water
fresh ginger for infusion

Directions

In a large bowl, combine sifted all-purpose flour with sesame oil, honey, rice wine, and grated ginger; mix until a soft dough forms.
Knead on a floured surface for about 5–7 minutes until smooth and elastic. Cover and let rest for 30 minutes.
While dough rests, prepare the syrup by combining honey, water, and more fresh ginger in a saucepan. Bring to a gentle boil and simmer until slightly thickened, then set aside to cool.
Divide dough into small portions and shape each into diamonds or rectangles on a parchment-lined tray.
Heat vegetable oil in a deep pan to around 175°C (350°F). Fry the shapes in batches for about 3–4 minutes or until golden brown. Drain on paper towels.
Immerse the fried cookies in the ginger-honey syrup, ensuring they are fully coated; allow them to soak for at least 2–3 hours or overnight for deeper flavor.
Remove from syrup and serve at room temperature with tea or as a dessert.

Servings and timing

This recipe typically makes about 12 cookies.
Prep time: 30 minutes
Cook time: 15 minutes
Rest/soaking time: 2–3 hours or overnight for best results.

Variations

• Baked version: Instead of frying, bake shaped dough at 175°C (350°F) until golden for a lighter take.
• Nutty add-ins: Stir chopped nuts like walnuts or pine nuts into the dough for added crunch.
• Citrus twist: Add a touch of lemon or orange zest to brighten flavors.
• Spiced: Include a pinch of cinnamon or pepper for subtle warmth.

Storage/Reheating

Store Yakgwa in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate up to one week or freeze up to three months; thaw before enjoying. To refresh crispiness, reheat gently in a warm oven for a few minutes.

FAQs

What is Yakgwa?

Yakgwa is a traditional Korean deep-fried honey cookie made from a wheat flour dough, sesame oil, honey, and typically soaked in a sweet syrup after frying.

Why is it called a “honey cookie”?

The name reflects the generous use of honey in both the dough and the syrup, giving it rich sweetness and a distinctive flavor.

Can I make Yakgwa without frying?

Yes. A baked version can be prepared in the oven for a lighter alternative.

What does Yakgwa pair well with?

Yakgwa is traditionally enjoyed with tea, which balances its sweetness.

How long should I soak Yakgwa in syrup?

Soaking for at least a couple of hours or overnight yields the best flavor and texture.

Can I use substitutes for rice wine?

Yes. If rice wine/soju isn’t available, a mild substitute like extra honey or a splash of water can be used.

Is Yakgwa suitable for special occasions?

Traditionally, Yakgwa is served at celebrations such as weddings, holidays, and festivals.

How should I store leftovers?

Keep them in an airtight container at room temperature or in the fridge for longer storage; they can also be frozen.

Can I add nuts or spices?

Yes, chopped nuts or spices like cinnamon can be added for variation.

Does Yakgwa keep well?

Stored properly, Yakgwa can stay fresh for days at room temperature or longer if refrigerated or frozen.

Conclusion

Yakgwa offers a delicious journey into Korean culinary tradition, delivering a beautiful blend of textures and rich, honey-infused flavor. Whether you make the classic deep-fried version or try a modern baked twist, these honey cookies are a memorable treat for gatherings or quiet moments with tea.