Name: Irresistible Korean Honey Cookies Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 3 h 5 min
Cuisine: Korean
Ingredients: 2 cups All-Purpose Flour (sifted); 2 tablespoons Sesame Oil; 1 cup Honey; 1 tablespoon Freshly Grated Ginger; 2 tablespoons Rice Wine; 1 cup Honey; 1/2 cup Water; 1 tablespoon Freshly Grated Ginger; Vegetable Oil for frying (amount as needed)

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Introduction

These irresistible Korean honey cookies, known as Yakgwa, offer a perfect balance of sweetness and nuttiness with a fragrant ginger-honey syrup. They are deep-fried to golden perfection and soaked in syrup, creating a chewy, flavorful treat that’s perfect for any occasion.

A stack of small, round, flower-shaped brown sweets with a glossy, sticky texture sits in the center of a white plate decorated with blue floral patterns along the edge. Each sweet has detailed ridges radiating from the center, giving them a sunburst look. The plate rests on a white marbled surface, with a softly blurred white bowl in the background. The lighting highlights the shiny coating on the sweets, making them look moist and rich. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (sifted for better texture)
2 tablespoons sesame oil (adds nuttiness; substitute with neutral oil if necessary)
1 cup honey (natural sweetness; using maple syrup changes flavor)
1 tablespoon fresh ginger (grated for best results)
2 tablespoons rice wine (enhances flavor complexity; can be replaced)
1 cup honey (for the syrup)
1/2 cup water (adjust according to desired thickness)
Vegetable oil (for frying)

Instructions

Step 1: In a large mixing bowl, combine the sifted all-purpose flour, sesame oil, 1 cup honey, and rice wine. Mix until a dough forms, then knead for 5-7 minutes until smooth and elastic.
Step 2: Cover the dough with a damp cloth and let it rest for 30 minutes.
Step 3: While the dough rests, prepare the syrup by combining 1 cup honey, 1/2 cup water, and freshly grated ginger in a saucepan. Bring to a gentle boil and let it simmer for about 10 minutes.
Step 4: Remove the syrup from heat and let it cool slightly.
Step 5: Once rested, divide the dough into small portions and shape each into your desired forms.
Step 6: In a deep pan, heat vegetable oil to 350°F (175°C). Fry the shaped cookies for 3-4 minutes until golden brown. Remove and drain on paper towels.
Step 7: Immerse the fried cookies in the ginger-honey syrup, coating fully. Soak for at least 2-3 hours or overnight for best flavor.
Step 8: After soaking, remove the Yakgwa from the syrup and place them on a serving platter. Enjoy warm or at room temperature.

Tips & Variations

Using freshly grated ginger in both dough and syrup enhances the flavor and aroma.
If you don’t have rice wine, a mild white wine or a splash of apple cider vinegar can be used as a substitute.
Shape the cookies with traditional molds or get creative with your own forms for a personal touch.
Store-fried cookies can be kept dry before soaking to maintain crispness if desired.

Storage

Store the soaked Yakgwa in an airtight container in the refrigerator for up to one week. The syrup helps keep them moist but can thicken over time; if it becomes too thick, warm gently before serving. They can be enjoyed cold, at room temperature, or warmed slightly in the oven.

How to Serve

A stack of seven small, round cookies with a deep amber color and shiny glaze sits on a white plate with blue patterns around the edge. Each cookie has a detailed flower-like design etched on top with fine lines radiating from the center. The cookies look soft and slightly sticky, with a smooth and glossy texture. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use maple syrup instead of honey?

While maple syrup can be used, it will change the flavor profile. Honey provides a more authentic sweetness and pairs better with the sesame oil and ginger flavors.

Do I have to fry the cookies or can they be baked?

Traditionally, Yakgwa are deep-fried to achieve their unique texture and flavor. Baking will result in a different texture, but for a lighter version, baking at a high temperature until golden is an option.