Korean
Yakgwa
Yakgwa are traditional Korean honey cookies, fried slowly until layered and crisp-edged, then soaked in warm ginger syrup. They are fragrant with sesame oil, honey, and jocheong, with a tender, slightly chewy center.
Watch it made키혼 KIHON · 5:28
Ingredients
- All-purpose flour3/4 cup
- Fine sea salt1 pinch
- Toasted sesame oil1 tbsp
- Honey1 tbsp
- Cheongju or soju1 tbsp
- Fresh ginger juice1 tsp
- Vegetable oil for frying3 cups
- Jocheong Korean rice syrup1/3 cup
- Honey for syrup2 tbsp
- Water3 tbsp
- Fresh ginger2 thin slices
- Cinnamon stick1 small piece
- Pine nuts1 tbsp
- Toasted sesame seeds1 tsp
Method
- Sift the flour and salt into a bowl, then drizzle in the toasted sesame oil and rub it through the flour with your fingertips until the mixture looks sandy.
- In a small bowl, mix the honey, cheongju or soju, and ginger juice until smooth.
- Pour the honey mixture into the flour and gently press the dough together with your hands; do not knead, as yakgwa should stay tender and layered.
- Flatten the dough into a 1 cm thick slab, fold it once, press it gently, then roll again to 1 cm thickness.
- Cut into 6 small flower shapes or squares and prick each piece several times with a skewer so the syrup can soak in evenly.
- Combine the jocheong, honey, water, ginger slices, and cinnamon stick in a small saucepan, bring to a gentle simmer for 3 minutes, then keep the syrup warm off the heat.
- Heat the frying oil to 120°C, add the yakgwa pieces, and fry slowly for 8 to 10 minutes until they float and turn pale beige.
- Raise the oil temperature to 150°C and continue frying for 2 to 3 minutes until the yakgwa are deep golden brown.
- Transfer the fried yakgwa directly into the warm syrup and soak for 30 to 45 minutes, turning once halfway through.
- Lift the yakgwa from the syrup, drain on a rack, and garnish the centers with pine nuts and toasted sesame seeds before serving.
Common questions
Can I substitute soju or cheongju in yakgwa dough?
Yes. Dry sherry, mirin, or a little water can work if you do not have cheongju or soju. Use the same amount, but keep the dough just barely moist so it still presses together without kneading.
How long should I fry yakgwa, and what oil temperature is best?
Fry at about 120°C for 8 to 10 minutes. The pieces should cook slowly, float, and turn pale golden. If the oil is too hot, the outside browns before the inside cooks and the pastry turns tough.
What are the most common mistakes when making yakgwa?
Overkneading is the biggest mistake; it makes yakgwa dense instead of tender. Also avoid too much flour, oil that is too hot, or skipping the pricking step, which can stop the syrup from soaking in evenly.
How should I store yakgwa, and how long does it keep?
Store cooled yakgwa in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for about a week, but the texture firms up. Let it return to room temperature before serving.
How should yakgwa be served for the best texture and flavor?
Serve yakgwa at room temperature after it has soaked in syrup and rested. Garnish with pine nuts and sesame seeds. It pairs well with tea, and the flavor improves after a few hours as the syrup fully penetrates.