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Close-up shows golden, intricately patterned Yakgwa Korean Honey Cookies, highlighting their traditional design and glazed surface.

Easy Yakgwa Korean Honey Cookies

Yakgwa are traditional Korean honey cookies, known for their intricate design and delightful sweet flavor. This recipe provides an easy way to recreate these delicious treats at home, focusing on achieving the perfect balance of crispy and chewy texture through careful ingredient ratios and frying techniques.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course: Dessert, Snack
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup sesame oil or vegetable oil
  • 3 tablespoons soju or rice wine or vodka
  • 4 tablespoons hot water
  • 1/2 cup honey
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1/4 teaspoon ground ginger
  • Pinch of salt
  • Pine nuts, finely chopped optional

Equipment

  • Large bowl
  • Small bowl
  • Whisk
  • Measuring cups and spoons
  • Plastic wrap
  • Rolling Pin
  • Yakgwa mold or cookie cutter (optional)
  • Deep pot or fryer
  • Thermometer
  • Wire rack
  • Saucepan

Method
 

  1. Prepare the Dough: In a large bowl, whisk together the flour, salt, and baking powder.
  2. Incorporate the Oil: Gradually add the sesame oil to the dry ingredients, rubbing it in with your fingertips until the mixture resembles coarse crumbs.
  3. Add the Liquids: In a separate small bowl, combine the soju (or rice wine/vodka) and hot water. Gradually add this mixture to the flour mixture, mixing until a dough forms. Be careful not to overmix.
  4. Knead and Rest: Turn the dough out onto a lightly floured surface and knead gently for a few minutes, until smooth. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  5. Shape the Cookies: Roll out the dough to about 1/4-inch thickness. Use a Yakgwa mold or cookie cutter to cut out the cookies. If you don't have a mold, you can simply cut them into diamond shapes.
  6. Fry the Cookies: Heat enough oil in a deep pot or fryer to fully submerge the cookies to 280-300°F (138-149°C). Carefully place the cookies in the hot oil, a few at a time. Fry for about 5-7 minutes, or until golden brown and cooked through. Flip them occasionally to ensure even cooking.
  7. Drain and Cool: Remove the cookies from the oil and place them on a wire rack to drain.
  8. Prepare the Syrup: While the cookies are cooling, prepare the syrup. In a saucepan, combine the honey, water, sugar, ginger, and salt. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Reduce the heat and simmer for a few minutes, until the syrup thickens slightly.
  9. Soak the Cookies: Dip the cooled cookies in the warm syrup, making sure they are fully coated. Place the soaked cookies back on the wire rack to allow the excess syrup to drip off.
  10. Garnish (Optional): Sprinkle the cookies with finely chopped pine nuts.
  11. Enjoy!: Let the Yakgwa cool completely before serving. They will become more chewy as they cool.

Notes

For an authentic flavor, use sesame oil. Vegetable oil can be substituted, but the flavor will be slightly different. Resting the dough is crucial to prevent shrinkage during frying. Monitor the oil temperature carefully to ensure even cooking. Yakgwa can be stored in an airtight container at room temperature for up to 3 days. The cookies will become more chewy over time.