Crispy Yakgwa: Irresistible Korean Honey Cookies Recipe
Crispy Yakgwa are traditional Korean honey cookies known for their deep golden color and rich, sweet flavor infused with ginger and honey. These irresistible treats are deep-fried and then soaked in a fragrant ginger-honey syrup, resulting in a perfectly crisp yet chewy texture that is loved worldwide.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: About 20-24 cookies
- Category: Dessert
- Method: Frying
- Cuisine: Korean
- Diet: Halal
Ingredients
Dough Ingredients
- 2 cups All-Purpose Flour (sifted)
- 2 tablespoons Sesame Oil
- 1 cup Honey
- 1 tablespoon Freshly grated Ginger
- 2 tablespoons Rice Wine
Syrup Ingredients
- 1 cup Honey
- 1/2 cup Water
- 1 tablespoon Freshly grated Ginger
For Frying
- Vegetable Oil (for deep frying, quantity as needed)
Instructions
- Prepare the Dough: In a large mixing bowl, combine sifted all-purpose flour, sesame oil, honey, rice wine, and freshly grated ginger. Mix thoroughly until a dough forms, then knead for 5-7 minutes until the dough is smooth and elastic, ensuring an even texture.
- Rest the Dough: Cover the dough with a damp cloth to maintain moisture and let it rest for 30 minutes. This allows the gluten to relax, improving the dough’s texture and making it easier to shape.
- Make the Syrup: In a saucepan, combine honey, water, and freshly grated ginger. Bring the mixture to a gentle boil over medium heat, then reduce heat and simmer for about 10 minutes to blend the flavors deeply. Remove from heat and let the syrup cool slightly before use.
- Shape the Cookies: After resting, divide the dough into small portions. Shape each portion into traditional flower patterns or round forms according to preference, maintaining uniform thickness for even frying.
- Fry the Yakgwa: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the shaped cookies in batches, cooking for 3-4 minutes each until they turn golden brown and crisp. Use a slotted spoon to remove, then place them on paper towels to drain excess oil thoroughly.
- Soak in Syrup: Fully immerse the fried cookies in the ginger-honey syrup. Let them soak for at least 2-3 hours, but preferably overnight, to absorb the syrup’s sweet and aromatic flavors deeply.
- Serve: Remove the Yakgwa from the syrup and arrange them on a serving platter. These cookies can be enjoyed warm or at room temperature, offering a delightful balance of crispness and sweetness.
Notes
- Ensure the oil is at the correct temperature to avoid greasy or undercooked cookies.
- Resting the dough is crucial for developing the right texture and easier shaping.
- Soaking the cookies overnight enhances the flavor and texture, but a minimum of 2 hours is acceptable.
- Store leftover Yakgwa in an airtight container to maintain crispiness and flavor.
- Sesame oil can be substituted with vegetable oil if unavailable, but it adds a distinctive nutty aroma.
