Recipe: Korean Yakgwa Cookies - Sweet Honey Treats

These cookies are highly anticipated. With just the right sweetness from honey drizzle and the fragrant nuttiness of sesame seeds, these enticing cookies promise to be a very attractive snack for the weekend.

One of the most beloved traditional sweets in Korea, yakgwa is a type of deep-fried cookie dipped in ginger honey syrup found everywhere, from grocery stores to traditional Korean tea houses. The cookies are shaped like flowers or cut into squares or diamond-shaped pieces. They are very sweet and often served as a dessert rather than a daily snack.

INGREDIENTS FOR KOREAN HONEY COOKIES

For the cake batter:

• 3 cups of flour

• 1/4 cup of sesame oil

• 1/4 cup of honey

• 1/4 cup of sake

• 1/4 cup of water

For the syrup:

• 1/2 cup of barley syrup

• 1 cup of honey

• 1 small piece of ginger, peeled and thinly sliced

For frying:

• 3 cups of vegetable oil, or as needed for frying

Decorations:

• 1/4 cup finely chopped pine nuts

• 1 tablespoon toasted sesame seeds

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STEPS TO MAKE KOREAN HONEY COOKIES

Step 1. Make the dough

Place flour in a large mixing bowl. Add sesame oil and mix well.

In a separate bowl, whisk together honey, sake, and water until well combined.

Add the liquid ingredients to the flour mixture and knead gently to form a dough.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

Step 2. Shape the cookies

On a clean surface, sprinkle some flour, roll out the rested dough thinly to about 1.5-2cm thick.

Cut the dough into long strips, 3cm wide, to form diamond or rectangle shapes. Or cut into flower shapes if you have molds.

Make a small hole in each cookie using a toothpick. Arrange the shaped cookies on a separate tray.

Step 3. Prepare the syrup

Combine barley syrup, honey, and ginger in a pot over medium heat. Turn off the heat when the syrup gently boils.

Pour the syrup into a deep glass tray for dipping the cookies.

Step 4. Fry the cookies

Heat the oil in a pan until it reaches a medium heat. Use a thermometer to ensure the oil reaches 212°F (100°C).

Carefully add small batches of cookies to fry, gently flipping until they puff up and float, about 4 to 5 minutes.

Increase the heat to high and continue frying until the cookies turn golden brown. Remove the cookies to drain excess oil. Repeat until all cookies are fried.

Step 5. Soak the cookies

Dip the drained cookies into the syrup tray, turning them to coat evenly on all sides.

Soak in the syrup for 2 to 3 hours. Remove the cookies to a rack to drain excess honey for about 1 hour.

Step 6. Decoration

Place the cookies on a plate, sprinkle pine nuts and sesame seeds on top. Enjoy!

FINISHED PRODUCT: KOREAN HONEY COOKIES

The Korean honey cookies are done!

The golden-brown cookies adorned with white sesame seeds and pine nuts. When eaten, they are crispy and sweet with the aroma of honey and ginger.

Wishing you success with this delightful treat!

Source: Compiled

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