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Yakgwa (Korean Honey Cookies)

Irresistibly Sweet Yakgwa: Make Traditional Korean Honey Cookies

Discover how to craft Yakgwa, a cherished traditional Korean honey cookie with a crispy edge and chewy center.
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Prep Time 30 minutes
Cook Time 15 minutes
Soaking Time 3 hours
Total Time 3 hours 45 minutes
Servings: 8 cookies
Course: Dessert
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1/4 cup Sesame Oil Nutty flavor essential for Yakgwa.
  • 1/2 cup Honey Natural sweetener; no direct substitute recommended.
  • 1 tablespoon Grated Fresh Ginger Fresh is preferred.
  • 1 tablespoon Rice Wine Can omit if not available.
For Frying
  • 2 cups Vegetable Oil High smoke point oil recommended.
For the Syrup
  • 1 cup Honey Dominant sweetener in syrup.
  • 1/2 cup Water Used to dilute honey in syrup.
  • 1 tablespoon Additional Grated Ginger Optional for extra flavor.

Equipment

  • Mixing bowl
  • Saucepan
  • Slotted spoon
  • Heavy-bottomed Pan
  • Kitchen Thermometer

Method
 

Dough Preparation
  1. In a mixing bowl, combine the all-purpose flour, sesame oil, honey, grated fresh ginger, and rice wine. Mix until a cohesive dough forms, and let it rest covered for 30 minutes.
Syrup Preparation
  1. In a small saucepan, combine honey and water, adding more grated ginger if desired. Bring to a gentle simmer for about 10 minutes.
Shaping Cookies
  1. Divide the rested dough into small pieces and flatten each into a disc. Shape them traditionally, creating decorative patterns.
Frying
  1. Heat vegetable oil to 350°F. Fry the shaped dough in small batches until golden brown, about 2-3 minutes per side.
Soaking in Syrup
  1. Transfer the fried cookies into a bowl and pour the warm syrup over them. Allow to soak for at least 2-3 hours.
Serving
  1. Serve the Yakgwa warm or at room temperature, beautifully arranged on a plate.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 5mgPotassium: 30mgFiber: 1gSugar: 10gVitamin C: 2mgIron: 4mg

Notes

Store Yakgwa in an airtight container for up to 3 days at room temperature, or refrigerate for up to 7 days. They can be frozen for up to 3 months.

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