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Korean Yakgwa Recipe

Traditional honey cookies with ginger and cinnamon, deep-fried and glazed - an elegant Korean confection with centuries of history.

Prep: 3 hours Fry: 20 min Difficulty: Advanced Makes: 20 yakgwa

Ingredients

For the Dough:

  • 300g plain flour
  • 60ml sesame oil
  • 60ml rice wine or sake
  • 2 tbsp honey
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2-3 tbsp water (if needed)

For the Honey Syrup:

  • 200g honey
  • 100ml water
  • 2 tbsp brown sugar
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon

For Frying:

  • Vegetable oil for deep frying

For Garnish:

  • Chopped pine nuts
  • Sesame seeds
  • Jujube pieces (optional)

Instructions

Make the Dough:

  1. Mix flour, ginger, cinnamon, and salt in a large bowl.
  2. In another bowl, combine sesame oil, rice wine, and honey.
  3. Pour wet ingredients into flour mixture.
  4. Mix until dough forms, adding water if too dry.
  5. Knead until smooth, about 5 minutes.
  6. Wrap in plastic and rest for 2 hours.

Shape the Yakgwa:

  1. Roll dough to 1cm thickness on floured surface.
  2. Cut into rectangles about 5cm x 3cm.
  3. Use a knife to score decorative lines on top.
  4. Let shaped pieces rest for 30 minutes.

Prepare Syrup and Fry:

  1. Combine all syrup ingredients in a saucepan.
  2. Simmer until slightly thickened, about 10 minutes.
  3. Strain and keep warm.
  4. Heat oil to 160°C (320°F) for frying.
  5. Fry yakgwa pieces for 3-4 minutes until golden.
  6. Remove and drain briefly on paper towels.
  7. Immediately dip hot yakgwa in warm honey syrup.
  8. Let soak for 2-3 minutes, then remove.
  9. Garnish with pine nuts and sesame seeds.
  10. Cool completely before serving.

Yakgwa Mastery

Oil Temperature

Maintain steady 160°C oil temperature. Too hot and they'll brown too quickly; too cool and they'll absorb oil.

Syrup Timing

Dip yakgwa in syrup while both are still warm for best absorption. The cookies should be glossy when done.

Traditional Touch

Yakgwa improves with time - store in airtight container for 2-3 days to develop the best texture and flavor.