Name: Crispy Yakgwa: Irresistible Korean Honey Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: PT-491250H38M49S
Cuisine: Korean
Ingredients: 2 cups All-Purpose Flour (sifted); 2 tablespoons Sesame Oil; 1 cup Honey; 2 tablespoons Rice Wine; 1 cup Honey; 1/2 cup Water; 1 tablespoon Freshly grated Ginger; Vegetable Oil (for frying, amount as needed)

Jump to Recipe

Introduction

Crispy Yakgwa is a traditional Korean honey cookie known for its rich sweetness and delicate texture. These bite-sized treats are perfectly soaked in a fragrant ginger-honey syrup, making them an irresistible delight for any occasion.

A stack of round, flower-shaped golden brown sweets with a shiny, sticky surface sits on a white plate decorated with blue floral patterns. Each sweet has detailed ridges radiating from the center, giving them a textured look, and they are piled neatly in a small mound. The plate rests on a white marbled texture background with a soft, blurred white bowl visible in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (sifted for better texture)
2 tablespoons sesame oil (adds nuttiness; substitute with neutral oil if necessary)
1 cup honey (natural sweetness; using maple syrup changes flavor)
1 tablespoon fresh ginger (grated)
2 tablespoons rice wine (enhances flavor complexity; can be replaced)
1 cup honey (for the syrup)
1/2 cup water (adjust according to desired thickness)

Instructions

Step 1: In a large mixing bowl, combine the sifted all-purpose flour, sesame oil, 1 cup honey, and rice wine. Mix until a dough forms, then knead for 5-7 minutes until smooth and elastic.
Step 2: Cover the dough with a damp cloth and let it rest for 30 minutes.
Step 3: While the dough rests, prepare the syrup by combining 1 cup honey, 1/2 cup water, and freshly grated ginger in a saucepan. Bring to a gentle boil and let it simmer for about 10 minutes.
Step 4: Remove the saucepan from heat and let the syrup cool slightly.
Step 5: Once rested, divide the dough into small portions and shape each into your desired forms.
Step 6: In a deep pan, heat vegetable oil to 350°F (175°C). Fry the shaped cookies for 3-4 minutes until golden brown. Remove and drain on paper towels.
Step 7: Immerse the fried cookies in the ginger-honey syrup, coating them fully, and soak for at least 2-3 hours or overnight.
Step 8: After soaking, remove the Yakgwa from the syrup and place them on a serving platter. Enjoy warm or at room temperature.

Tips & Variations

Using freshly grated ginger adds a bright, spicy note to the syrup that complements the sweetness perfectly.
If you don’t have rice wine, dry sherry or mirin can be used as substitutes without altering the flavor significantly.
For a nutty aroma, lightly toast the flour before mixing it into the dough.
To keep Yakgwa crispier, soak them for fewer hours and serve sooner.

Storage

Store Yakgwa in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, but note that the texture may soften. Reheat gently in an oven to restore some crispiness before serving.

How to Serve

A white plate with a black floral pattern holds a small pile of shiny, golden-brown sweets shaped like round, ridged discs with a hollow center. Each piece has a glossy, syrup-coated texture that makes the ridges catch the light. The sweets are stacked closely in the center of the plate, showcasing their detailed, ridged design on the top and sides. The background is a white marbled texture with a blurred blue and white patterned object partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use maple syrup instead of honey?

You can substitute maple syrup, but it will change the flavor profile, making it less traditional and adding a different sweetness.

Is sesame oil necessary for this recipe?

Sesame oil adds a subtle nutty flavor that’s characteristic of Yakgwa, but you can use a neutral oil if you prefer a milder taste.