Yakgwa

Yakgwa are Korea's beautiful honey cookies, fried until golden and soaked in a fragrant honey-ginger syrup. Their soft, chewy texture and warm sesame flavour make them a treasured treat for holidays and celebrations. A dusting of pine nuts or sesame seeds finishes them perfectly.

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Servings

12 servings

Calories

210

Ingredients

• 200 g plain flour
• 1 tablespoon sesame oil
• 2 tablespoons honey
• 1 tablespoon rice wine
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1 pinch of salt
• Vegetable oil, for frying
• 120 ml honey, for syrup
• 60 ml water
• 1 tablespoon pine nuts, chopped
• 1 teaspoon sesame seeds

Instructions

1. Mix the flour, sesame oil, honey, rice wine, ginger, cinnamon and salt into a firm dough.
2. Knead for 2 minutes, then rest the dough for 20 minutes covered with a damp cloth.
3. Roll the dough to 1 cm thick and cut into rectangles, scoring a small slit in the centre of each.
4. Heat oil to 150°C (300°F) and fry the cookies in batches for 3 to 4 minutes until golden.
5. Meanwhile, warm the honey and water together to make a thin syrup.
6. Soak the hot cookies in the syrup for 5 minutes, then lift out and drain.
7. Sprinkle with pine nuts and sesame seeds, and cool before serving.

Pro tips

• Fry at a moderate temperature so the cookies cook through without burning.
• Soak the cookies while they are still hot so they absorb the syrup.
• Resting the dough makes it easier to roll and cut cleanly.
• Yakgwa keep in an airtight container for up to a week.

Frequently asked questions