Crispy Yakgwa: Irresistible Korean Honey Cookies Recipe
Crispy Yakgwa are traditional Korean honey cookies known for their deep golden color, chewy texture, and rich honey-ginger flavor. These irresistible treats are first fried until crispy and then soaked in a fragrant ginger-honey syrup, making them uniquely sweet and aromatic. Perfect for festive occasions or an indulgent snack, these cookies combine the nuttiness of sesame oil with the warmth of ginger and a delicate crispiness from frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3.5 to 12 hours (including soaking time)
- Yield: About 20-24 cookies depending on size 1x
- Category: Dessert
- Method: Frying
- Cuisine: Korean
- Diet: Halal
Ingredients
Scale
Dough Ingredients
- 2 cups All-Purpose Flour (sifted)
- 2 tablespoons Sesame Oil
- 1 cup Honey
- 2 tablespoons Rice Wine
Syrup Ingredients
- 1 cup Honey
- 1/2 cup Water
- 1 tablespoon Freshly grated Ginger
Other
- Vegetable Oil (for frying, amount as needed)
Instructions
- Make the Dough: In a large mixing bowl, combine the sifted all-purpose flour with sesame oil, honey, and rice wine. Mix thoroughly until a dough begins to form. Knead the dough for 5-7 minutes on a lightly floured surface until it becomes smooth and elastic, which helps develop good texture for the cookies.
- Rest the Dough: Cover the dough with a damp cloth to prevent drying out and let it rest at room temperature for 30 minutes. This resting period allows the gluten to relax, making the dough easier to shape.
- Prepare the Syrup: While the dough rests, mix honey, water, and freshly grated ginger in a saucepan over medium heat. Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 10 minutes to infuse the flavors. Remove the pan from heat and allow the syrup to cool slightly.
- Shape the Cookies: Once the dough has rested, divide it into small portions. Shape each portion into your desired traditional Yakgwa forms—often rounds or flower shapes—ensuring they are not too thick for even frying.
- Heat the Oil: In a deep pan or fryer, heat vegetable oil to 350°F (175°C). Using a thermometer is recommended to maintain the correct frying temperature for a crispy texture.
- Fry the Cookies: Fry the shaped dough pieces in batches for 3-4 minutes until they turn golden brown and crispy. Avoid overcrowding the pan to keep the oil temperature steady. Once fried, remove the cookies and drain excess oil by placing them on paper towels.
- Soak in Syrup: Immediately immerse the warm fried cookies into the prepared ginger-honey syrup, coating them thoroughly. Allow the Yakgwa to soak for at least 2-3 hours or preferably overnight, so they absorb the syrup’s sweet, spicy flavor while maintaining a perfect balance of crispiness and moistness.
- Serve: After soaking, remove the cookies from the syrup and arrange them on a serving platter. These Yakgwa can be enjoyed warm or at room temperature for a delightful snack or dessert.
Notes
- Resting the dough is crucial for better texture and easier shaping.
- Maintaining the oil temperature is important; too low makes the cookies greasy, too high burns them.
- Soaking times can vary: longer soaking results in more syrup absorption, but cookies may lose some crispiness.
- Use freshly grated ginger for vibrant flavor in the syrup.
- Leftover Yakgwa can be stored in an airtight container for several days.
Keywords: Yakgwa, Korean honey cookies, traditional Korean dessert, fried cookies, honey ginger syrup, sesame oil cookies
