Sweet Korean Yakgwa with Ginger Syrup
Traditional Korean Honey Cookies with a Twist
Yakgwa is a beloved Korean dessert made from wheat flour, sesame oil, and honey. This recipe adds a ginger syrup for a spicy-sweet complement.
- 3 h 30 min
- 8
- Intermediate
Ingredients
For the Yakgwa Dough
For the Ginger Syrup
For Frying
For Optional Dipping
Preparation
Marinating the Yakgwa Dough
Combine flour and sesame oil
In a large bowl, combine the flour and sesame oil. Mix until crumbly.
Add honey, soju, and salt
Add honey, soju, and salt to the flour mixture.
Knead and rest dough
Knead the dough until smooth, then wrap in plastic and let it rest for 30 minutes.
Preparing the Ginger Syrup
Combine ingredients
Combine honey, water, sliced ginger, and brown sugar in a saucepan.
Simmer the syrup
Bring to a boil, then reduce heat and simmer for 15 minutes.
Ensure syrup does not burn during simmering.
Strain and cool
Strain and set aside to cool.
Use a fine mesh strainer for crystal-clear syrup.
Cooking Process
Roll and cut dough
Roll dough to a thickness of 1/2 inch and cut into 2-inch squares.
Deep fry yakgwa
Heat vegetable oil to medium-high heat and fry the squares until golden brown.
Soak in ginger syrup
Coat fried yakgwa with ginger syrup by dipping them into a shallow dish.
Plating & Serving
Sweet Korean Yakgwa with Ginger Syrup
Sweet Korean Yakgwa with Ginger Syrup
Plating & Serving
Arrange Yakgwa on a platter and drizzle with extra ginger syrup before serving.