📝 About This Recipe
Yakgwa is a prestigious Korean confection with a history dating back to the Goryeo Dynasty, traditionally served at royal banquets and ancestral rites. These deep-fried cookies are prized for their unique 'layered' pastry texture, achieved through a delicate folding process and a long soak in a luscious ginger-honey syrup. The result is a treat that is simultaneously crisp, chewy, and deeply aromatic, embodying the elegance of traditional Korean Hangwa.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (sifted)
- 3 tablespoons Toasted sesame oil (high quality for best aroma)
- 3 tablespoons Honey (clover or wildflower)
- 3 tablespoons Cheongju (Korean refined rice wine; sub with dry sake)
- 1 tablespoon Ginger juice (freshly squeezed from grated ginger)
- 1/2 teaspoon Cinnamon powder
- 1/4 teaspoon Salt (fine grain)
Honey Ginger Syrup (Jocheong)
- 1 cup Rice syrup (or corn syrup if unavailable)
- 1/2 cup Honey
- 1/2 cup Water
- 1 inch Ginger (peeled and thinly sliced)
- 1 piece Cinnamon stick (small)
Frying and Garnish
- 4 cups Vegetable oil (for deep frying)
- 1 tablespoon Pine nuts (finely chopped or whole for decoration)
- 2-3 pieces Dried jujubes (sliced into flower shapes)
- 1 teaspoon Toasted sesame seeds
👨🍳 Instructions
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1
In a large bowl, combine the sifted flour and sesame oil. Use your hands to rub the oil into the flour until it resembles fine breadcrumbs and the oil is evenly distributed.
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2
Sift the flour-oil mixture one more time through a fine-mesh strainer to ensure there are no lumps and the texture is airy.
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3
In a small bowl, whisk together the honey, rice wine (Cheongju), ginger juice, cinnamon powder, and salt until well combined.
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4
Pour the liquid mixture into the flour. Gently fold and press the dough together. Do not over-knead; you want to maintain a slightly crumbly texture that just holds together to ensure flaky layers.
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5
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to hydrate the flour.
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6
While the dough rests, make the syrup: Combine rice syrup, honey, water, ginger slices, and the cinnamon stick in a saucepan. Bring to a boil, then simmer on low for 10 minutes. Set aside to cool to room temperature.
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7
Roll out the rested dough to a 1/2-inch thickness. Fold it in thirds (like a letter), roll it out again, and repeat once more. This creates the internal 'layers' characteristic of Yakgwa.
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8
Roll the dough to a final thickness of 1/2 inch. Cut into 1.5-inch squares or use a traditional Yakgwa mold. Use a toothpick to poke 5-6 holes through each cookie to allow the syrup to penetrate later.
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9
Heat oil in a deep pot to a low temperature of 250°F (120°C). Fry the cookies in batches. They will initially sink; when they float to the surface and expand slightly (about 5-7 minutes), they are ready for the second stage.
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10
Increase the heat to 320°F (160°C). Fry the cookies until they turn a deep golden brown on both sides. This takes about 3-5 minutes. Drain on paper towels for only 30 seconds.
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11
Submerge the hot cookies immediately into the prepared syrup. Let them soak for at least 2-4 hours (or overnight for the best flavor) until they are heavy and saturated with syrup.
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12
Remove the cookies from the syrup and place them on a wire rack to drain the excess. Garnish the centers with pine nuts, sesame seeds, and jujube flowers while still sticky.
💡 Chef's Tips
The secret to flaky Yakgwa is 'rubbing' the oil into the flour thoroughly before adding liquids. Never over-knead the dough; if you develop too much gluten, the cookies will be hard rather than crumbly. Temperature control is vital: the low-temp fry cooks the inside, while the high-temp fry creates the golden color. Ensure the syrup is at room temperature when the hot cookies are added to prevent them from falling apart. If you don't have a mold, use the back of a knife to score a diamond pattern on the squares for a traditional look.
🍽️ Serving Suggestions
Serve with a warm cup of Sujeonggwa (Korean Cinnamon Ginger Punch) for a classic pairing. Enjoy alongside hot green tea or Omija-cha (Five-flavor berry tea) to balance the sweetness. Arrange on a flat ceramic plate as part of a traditional Korean dessert spread (Hangwa). These make excellent gifts; wrap them individually in parchment paper and place in a decorative box. Store in an airtight container at room temperature for up to a week, or freeze for longer storage.