Yakgwa

Name: Yakgwa
Cook time: 150 min
Total time: 150 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 300g All-purpose Flour; 60ml Sesame Oil; 60ml Honey; 2 tbsp Soju, or Rice Wine, cheongju; 1 tbsp Ginger Juice, from grated ginger; 70ml Water, as needed for a firm dough; 1/4 tsp Salt, fine; 1 l Neutral Oil, e.g., soybean or canola; 180ml Honey; 180ml Rice Syrup, jocheong or Corn Syrup; 120ml Water; 1 small sticks of Cinnamon Stick; 6 slices of Ginger, fresh; 2 tbsp Pine Nuts, lightly crushed; 1 pinches of Salt, fine

Yakgwa is a traditional Korean honey cookie with a crisp, golden exterior and a chewy, fragrant interior—each piece soaked in a warm, spiced honey syrup and finished with toasty pine nuts. These sweet, slightly floral treats are perfect for festive occasions or as a luxurious tea-time bite. The combination of sesame oil and ginger gives the dough a subtle, warm depth that pairs beautifully with the syrup's cinnamon and ginger notes.

Yakgwa is a traditional Korean honey cookie with a crisp, golden exterior and a chewy, fragrant interior—each piece soaked in a wa... Show more

Traditional Korean Recipe

Health Grade

E · Indulgent

Rating

4.1

Time

2 hrs30 min

Price

1,15 €

Calories

673 kcal

vegetarian

holiday/special occasion

korean

gourmet

Method

Mix 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.

Ingredients

Method

For 6 servings

Adjust servings

For the dough (yakgwa)

300g All-purpose Flour
60ml Sesame Oil
60ml Honey
2 tbsp Soju, or Rice Wine, cheongju
1 tbsp Ginger Juice, from grated ginger
70ml Water, as needed for a firm dough
1/4 tsp Salt, fine

For frying

1 l Neutral Oil, e.g., soybean or canola

For the syrup (soaking)

180ml Honey
180ml Rice Syrup, jocheong or Corn Syrup
120ml Water
1 small sticks of Cinnamon Stick
6 slices of Ginger, fresh
1 pinches of Salt, fine

For garnish

2 tbsp Pine Nuts, lightly crushed

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

673 kcal

34% of Daily kcal

Protein

5.6 g

11% RDI

Fat

24 g

3.3g sat fat

Carbs

113 g

41% RDI

Sugar

64 g

100% RDI

Fiber

1.6 g

5% RDI

Salt

1 g

19% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E · 2.3 / 10

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