Traditional Korean sweet treat (Print Version)
# Ingredients:
→ For the Cookie Dough
01 -
3 cups all-purpose flour
02 -
1⁄4 cup sesame oil
03 -
1⁄4 cup honey
04 -
1⁄4 cup sake
05 -
1⁄4 cup water
→ For the Syrup
06 -
1⁄2 cup rice malt syrup
07 -
1 cup honey
08 -
1 small piece of ginger, peeled and thinly sliced
→ For Frying
09 -
3 cups vegetable oil (or as needed for deep frying)
→ For Serving
10 -
1⁄4 cup chopped pine nuts
11 -
1 tablespoon toasted sesame seeds
# Instructions:
01 -
In a large bowl, place the all-purpose flour. Add the sesame oil and combine by hand, rubbing the flour between your fingers until well incorporated. In a separate bowl, whisk together honey, sake, and water. Add this liquid mixture to the flour and gently knead to form a dough. Wrap the dough in plastic wrap and let it rest for 30 minutes.
02 -
On a floured surface, roll out the dough to a thickness of ½ inch. Cut the dough into 1-inch strips, then form into diamond, rectangle, or flower shapes as desired. Use a fork or toothpick to pierce a small hole in the center of each cookie. Set aside.
03 -
In a saucepan over medium heat, combine the rice malt syrup, honey, and sliced ginger. Bring the mixture to a simmer, then promptly remove from heat. Carefully pour the syrup into a dish or pan large enough to hold all the cookies in a single layer.
04 -
In a deep fryer or heavy saucepan, heat enough vegetable oil to submerge the cookies (at least 2 to 3 inches). Heat the oil to 212°F (100°C). Fry the cookies in small batches, turning them occasionally until they puff up and float to the surface.
05 -
Increase the oil temperature to around 300°F (150°C) and continue frying until the yakgwa turns golden brown. Use a slotted spoon to transfer the fried cookies directly from the oil to the ginger syrup.
06 -
Repeat the two-stage frying process for all remaining cookies, ensuring each batch goes through both temperature stages for the proper texture and color.
07 -
Once all cookies are in the syrup, turn each one over to ensure they're evenly coated. Allow the cookies to soak in the syrup for 2 to 3 hours, absorbing the flavors.
08 -
After soaking, use a slotted spoon to transfer the cookies onto a parchment-lined dish. Sprinkle with chopped pine nuts and toasted sesame seeds.
09 -
Serve these delightful honey-sesame cookies as a sweet treat with tea or as a dessert after a meal.
# Notes:
01 -
Yakgwa is a traditional Korean dessert often served during holidays and special occasions.
02 -
The two-stage frying process is important for achieving the proper texture - first at a lower temperature to cook the inside, then at a higher temperature for the golden exterior.
03 -
These cookies improve with age and can be stored in an airtight container for up to two weeks.