Crispy Yakgwa: Irresistible Korean Honey Cookies to Love Recipe
Crispy Yakgwa are traditional Korean honey cookies that combine a delicate, deep-fried dough soaked in fragrant ginger-honey syrup. These chewy, sweet treats boast a perfect balance of nutty sesame, warm ginger, and floral honey flavors making them an irresistible dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes (including 2-3 hours soaking)
- Yield: Approximately 20 cookies 1x
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
For the Dough
- 2 cups All-Purpose Flour (sifted for better texture)
- 2 tablespoons Sesame Oil (adds nuttiness; can substitute with neutral oil if necessary)
- 1 cup Honey (natural sweetness)
- 1 tablespoon Freshly Grated Ginger (for best results)
- 2 tablespoons Rice Wine (enhances flavor complexity; can be replaced)
For Frying
- Vegetable Oil (enough for deep frying, about 2-3 cups)
For the Syrup
- 1 cup Honey
- 1/2 cup Water (adjust according to desired thickness)
- 1 tablespoon Freshly Grated Ginger
Instructions
- Prepare the dough: In a large mixing bowl, combine the sifted all-purpose flour, sesame oil, honey, rice wine, and freshly grated ginger. Mix until a dough forms, then knead for 5-7 minutes until the dough is smooth and elastic.
- Let the dough rest: Cover the dough with a damp cloth and allow it to rest for 30 minutes to relax the gluten and make shaping easier.
- Make the syrup: While the dough rests, combine 1 cup honey, 1/2 cup water, and 1 tablespoon freshly grated ginger in a saucepan. Bring the mixture to a gentle boil, then simmer for about 10 minutes to infuse the flavor and slightly thicken the syrup. Remove from heat and let it cool slightly.
- Shape the cookies: Once the dough has rested, divide it into small portions. Shape each portion into your desired form, traditionally flower-shaped or round disks approximately 2-3 inches in diameter.
- Heat the oil: In a deep pan, heat vegetable oil to 350°F (175°C), ensuring enough oil to deep-fry the cookies evenly.
- Fry the cookies: Fry the shaped dough pieces for 3-4 minutes until they turn a golden brown color. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
- Soak in syrup: Immediately immerse the fried cookies in the warm ginger-honey syrup, ensuring they are fully coated. Let them soak for at least 2-3 hours or overnight to absorb the syrup and develop flavor and texture.
- Serve: After soaking, remove the Yakgwa from the syrup and arrange them on a serving platter. They can be enjoyed warm or at room temperature.
Notes
- For traditional flavor, use sesame oil and rice wine, but neutral oil and other mild-flavored alcohols can be substituted.
- Resting the dough is important to achieve a tender texture.
- If you prefer a thicker syrup, reduce water slightly or simmer longer.
- Use a candy or deep-fry thermometer to maintain precise oil temperature for even frying.
- Yakgwa can be stored in an airtight container for up to one week but are best enjoyed fresh.
- Soaking time can be extended overnight in the refrigerator for enhanced flavor absorption.
Keywords: Yakgwa, Korean honey cookies, deep-fried cookies, traditional Korean dessert, ginger honey syrup, sesame oil cookies
