Homemade Yakgwa Korean Honey Cookies
Yakgwa is a traditional Korean honey cookie that’s been loved for over a thousand years! It’s slightly nutty from sesame oil with hints of ginger and cinnamon. It has a soft, dense, chewy texture that is hard to resist. Try the recipe!
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Ingredients
Equipment
Method
- Combine the flour, salt, and sesame oil. Rub the sesame oil into the flour with your fingertips until the mixture resembles fine crumbs. This helps coat the flour with oil and limits developing gluten.2 cups all-purpose flour, 1/4 tsp fine salt, 3 tbsp sesame oil
- Push the flour mixture through a fine-mesh sieve to break up any clumps. A flexible spatula makes this easier – use it to press the mixture through the sieve
- Mix the honey and chungha. Slowly drizzle it into the flour while gently tossing. Press the muxture together just until a dough forms. Do not knead. If it doesn't hold together, add 1 tsp of water at a time.3 tbsp honey, 3 tbsp Chungha (Korean clear/refined rice wine) or cheongju (a popular brand/type of Korean refined rice wine), 1 tsp water, only if needed
- Cover and rest the dough at room temperature for 30 minutes
- In the meantime, combine the syrup ingredients in a small pot. Warm over low heat just until everything is combined. Do not boil! Remove from the heat and set aside.3/4 cup honey, 1/2 cup rice syrup (jocheong), 1/2 cup water, 3-4 thin slices fresh ginger, 1/4 tsp cinnamon
- Take about 1-2 tbsp worth of dough and gently press it into the mold to form the shape. Pierce the dough all the way through a few times with a skewer or fork. Gently remove the dough from the mold.
- Heat neatural oil to 230-240°F. Add the yakwa dough and fry slowly for about 7-10 minutes, until they gradually expand, develop cracks, and begin to float. If any pieces stick to the bottom of the pan, gently loose them.Neutral cooking oil
- Remove the cookies and place them onto a wire rack. Gradually increase the oil temperature to 300-310°F. Return the cookies to the oil and fry for another 1-2 minutes, or just until golden brown. Don't let them get too dark or the edges can become hard.
- Place the cookies on a wire rack to drain any excess oil. Then transfer them to the syrup, making sure they're well coated. Soak for at least 6 hours or overnight.
- Remove the cookies from the syrup and place them on a wire rack to let the excess syrup drip off. Garnish with sesame seeds or chopped pine nuts (optional)
