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Korean Honey Cookies (Yakgwa) with Ginger Honey Syrup Recipe

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4.2 from 7 reviews

Korean Honey Cookies, also known as Yakgwa, are traditional deep-fried honey treats with a delicate texture and rich flavor. Made from a simple dough of flour, sesame oil, honey, and rice wine, these cookies are fried to a golden crisp and soaked in a fragrant ginger-honey syrup, resulting in a sweet, chewy delicacy perfect for snacking or special occasions.

  • Total Time: 1 hour 15 minutes (including resting and soaking time)
  • Yield: 12 servings

Ingredients

For the Dough

  • 2 cups All-Purpose Flour (sifted for better texture)
  • 2 tablespoons Sesame Oil (adds nuttiness; can substitute with neutral oil if needed)
  • 1 cup Honey (for the dough; natural sweetness; using maple syrup changes flavor)
  • 1 tablespoon Freshly Grated Ginger
  • 2 tablespoons Rice Wine (enhances flavor complexity; optional substitute)

For the Syrup

  • 1 cup Honey
  • 1/2 cup Water (adjust to desired thickness)
  • 1 tablespoon Freshly Grated Ginger

For Frying

  • Vegetable Oil (enough for deep frying, heated to 350°F / 175°C)

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine sifted all-purpose flour, sesame oil, honey, and rice wine. Mix until a dough forms, then knead the dough for 5-7 minutes until it becomes smooth and elastic.
  2. Rest the Dough: Cover the dough with a damp cloth and let it rest for 30 minutes to relax the gluten and soften the dough.
  3. Make the Syrup: While the dough is resting, combine honey, water, and freshly grated ginger in a saucepan. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to infuse the ginger flavor and slightly thicken the syrup.
  4. Cool the Syrup: Remove the saucepan from heat and allow the syrup to cool slightly before use.
  5. Shape the Cookies: Once the dough has rested, divide it into small portions and shape each piece into your desired cookie forms, traditionally floral or round shapes.
  6. Heat Oil for Frying: In a deep pan, heat vegetable oil to 350°F (175°C) to ensure proper frying without absorbing excess oil.
  7. Fry the Cookies: Carefully fry the shaped cookies in the hot oil for 3-4 minutes, or until they turn a golden brown color. Remove them and drain on paper towels to remove excess oil.
  8. Soak in Syrup: Immerse the fried cookies fully into the ginger-honey syrup and soak for at least 2-3 hours, or preferably overnight, so they absorb maximum flavor and moisture.
  9. Serve: After soaking, remove the Yakgwa from the syrup and arrange them on a serving platter. Enjoy these warm or at room temperature as a sweet and aromatic treat.

Notes

  • Be sure to use fresh ginger for the best flavor in both the dough and syrup.
  • Resting the dough is important to achieve tender cookies.
  • Maintain oil temperature to avoid greasy cookies; use a thermometer if possible.
  • Syrup soaking time can be extended for softer, more flavorful cookies.
  • Store leftover Yakgwa in an airtight container to keep them moist.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Korean
  • Diet: Halal

Find it online: https://yourdailycook.com/korean-honey-cookies-yakgwa-with-ginger-honey-syrup-recipe/