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Irresistible Korean Honey Cookies Recipe

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★★★★★

4.7 from 98 reviews

Irresistible Korean Honey Cookies, known as Yakgwa, are traditional deep-fried pastries soaked in a fragrant ginger-honey syrup. These cookies boast a chewy texture with a perfect balance of nutty sesame oil and sweet honey flavors, enhanced by the warming notes of ginger and rice wine. They are perfect as a delightful dessert or a sweet snack to enjoy with tea.

Ingredients

Scale

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
  • Vegetable Oil for frying (amount as needed)

Instructions

  1. Make the Dough: In a large mixing bowl, combine the sifted all-purpose flour, sesame oil, honey, and rice wine. Mix these ingredients thoroughly until a dough starts to form. Knead the dough for 5-7 minutes until it becomes smooth and elastic, ensuring a good texture for the cookies.
  2. Rest the Dough: Cover the dough with a damp cloth to prevent drying out and let it rest for 30 minutes. This rest period allows the flour to hydrate and the dough to relax, making it easier to shape.
  3. Prepare the Ginger-Honey Syrup: While the dough is resting, combine honey, water, and freshly grated ginger in a saucepan. Place it on medium heat and bring to a gentle boil. Let the mixture simmer for about 10 minutes to infuse the flavors, then remove from heat and allow it to cool slightly.
  4. Shape the Cookies: After the dough has rested, divide it into small, equal-sized portions. Shape each portion into your desired forms, traditionally round or flower-shaped, creating uniform sizes for even frying.
  5. Heat the Oil: In a deep pan or fryer, heat vegetable oil to 350°F (175°C). It’s important to maintain the correct frying temperature to ensure the cookies cook evenly and develop a golden brown color without absorbing excess oil.
  6. Fry the Cookies: Carefully place the shaped cookies into the hot oil. Fry them for 3-4 minutes until they turn golden brown and attain a crispy exterior. Remove them using a slotted spoon, and drain on paper towels to remove excess oil.
  7. Soak in Syrup: Immerse the fried cookies fully in the prepared ginger-honey syrup. Let them soak for at least 2-3 hours or, ideally, overnight to absorb the syrup’s sweetness and develop a moist, flavorful interior.
  8. Serve the Yakgwa: After soaking, remove the cookies from the syrup, arrange them on a serving platter, and serve warm or at room temperature. These cookies pair wonderfully with tea or coffee.

Notes

  • Substitute sesame oil with a neutral oil if unavailable, but expect a slightly different flavor.
  • Maple syrup can replace honey in the dough, though the flavor will vary.
  • Maintain the frying oil temperature carefully to avoid greasy or undercooked cookies.
  • Allowing the cookies to soak overnight results in a softer, more flavorful dessert.
  • Store leftover Yakgwa in an airtight container at room temperature for up to 2 days for best freshness.

Keywords: Korean honey cookies, Yakgwa, ginger-honey syrup, deep-fried cookies, traditional Korean dessert, sesame oil cookies

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