Description
Yakgwa is a traditional Korean honey cookie made with wheat flour, sesame oil, ginger, and honey. Deep-fried to a golden crisp and soaked in a sweet syrup, these cookies are rich, chewy, and fragrant—perfect for special occasions or as a sweet treat with tea.
Ingredients
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/4 cup sesame oil
- 1/4 cup soju (or vodka as a substitute)
- 1/4 cup honey
- 1/4 tsp ground ginger (optional)
- Vegetable oil for frying
- For Syrup:
- 1/2 cup honey
- 1/2 cup water
- 1/2 cup sugar
- 1 tbsp cinnamon powder (optional)
Instructions
- In a bowl, mix all-purpose flour and salt.
- Add sesame oil and mix until the flour is well coated and crumbly.
- Add soju, honey, and ground ginger (if using). Mix until the dough comes together.
- Wrap the dough and let it rest for 30 minutes.
- Roll out the dough to about 1/4-inch thickness and cut into flower shapes using a cookie cutter.
- Make a small slit in each petal and pinch slightly for traditional yakgwa design.
- Heat vegetable oil in a pan over medium-low heat.
- Fry the cookies slowly until golden brown and cooked through. Drain on paper towels.
- In a saucepan, combine honey, water, sugar, and cinnamon (if using). Bring to a simmer and stir until sugar dissolves.
- Soak the fried cookies in the warm syrup for at least 2–3 hours, or overnight for best results.
- Remove from syrup and serve.
Notes
- Let the dough rest to allow flavors to blend and for better texture.
- Fry on low heat to ensure the inside cooks without burning the outside.
- You can reuse the syrup by boiling it again and storing it in a jar.
- Yakgwa can be stored in an airtight container at room temperature for up to a week.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Deep-Fried
- Cuisine: Korean
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 15mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
