vegetarianMix the dough
In a mixing bowl, stir together the All-purpose Flour and Salt. Add the Sesame Oil, Honey, Soju (or rice wine/cheongju), and Ginger Juice, then drizzle in the Water a little at a time until the dough comes together. Knead it by hand for a few minutes until it feels firm, smooth, and slightly oily — it should hold its shape without cracking or sticking to your fingers.
Rest the dough
Cover the dough and let it rest for 30 minutes so the flour hydrates and the dough rolls out more easily.
Make the syrup
In a small saucepan, combine the remaining honey, Rice Syrup, the remaining water, the Cinnamon Stick, sliced Ginger, and a pinch of salt. Bring it to a gentle simmer over medium heat, stirring until everything is dissolved, then simmer for 5 minutes until fragrant and slightly glossy. Remove from the heat, lift out the cinnamon stick and ginger slices, and keep the syrup warm.
Shape the cookies
Lightly flour the work surface, roll the dough to about 1/2-inch thickness, and cut it into small rectangles, diamonds, or traditional flower-like shapes. Press a shallow dimple into the center of each piece with your thumb so the cookies fry evenly and the syrup can soak in later.
Fry until golden
Pour the Neutral Oil into a heavy pot and heat it to 300° F with a kitchen thermometer. Fry the dough pieces in small batches for 3 minutes on the first side, flip them, and fry 2 minutes more until they are puffed and a deep golden brown. Lift them out carefully and drain on a rack or paper towels.
Soak in syrup
While the cookies are still warm, submerge them in the syrup and spoon syrup over the top until they are fully coated. Let them soak for 1 hour, turning them once halfway through, until they look glossy and have absorbed the glaze.
Garnish and serve
Arrange the yakgwa on a platter and sprinkle with the Pine Nuts. Let any excess syrup settle for a few minutes, then serve at room temperature.
