Korean cookies with a crispy texture and a sweet, honey-ginger flavor. Traditionally enjoyed during holidays and special occasions, these golden beauties are a true taste of Korean heritage.
Here's what you'll need to make your own Yakgwa:
Ingredients: – For the dough:2 ½ cups all-purpose flour ½ cup glutinous rice flour (also called sweet rice flour or mochi flour) ½ cup sesame oil ½ cup honey ½ cup water (or more, if needed) ¼ teaspoon salt (Optional) A pinch of black pepper
For the syrup: – 1 cup rice malt syrup (or honey) – ½ cup honey – 1 inch fresh ginger, thinly sliced
Make the dough: In a large bowl, whisk together the all-purpose flour, glutinous rice flour, and salt (and black pepper, if using). Slowly drizzle in the sesame oil, using your fingertips to rub it into the dry ingredients until a crumbly mixture forms.
Combine the wet ingredients: In a separate bowl, whisk together the honey and water. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. If the dough feels too dry, add a little more water, one tablespoon at a time, until it comes together.
Knead the dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover the dough with plastic wrap and let it rest for at least 30 minutes at room temperature.
Shape the cookies: On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use cookie cutters (traditional Yakgwa shapes resemble flowers or geometric patterns) or a knife to cut out desired shapes.
Make a hole (optional): Using a straw or skewer, gently poke a small hole in the center of each cookie. This allows the syrup to penetrate the cookie more evenly during frying.
Drain and cool: Transfer the fried cookies to a paper towel-lined plate to drain excess oil. Let them cool completely before dipping them in the syrup.
Make the syrup: In a saucepan, combine the rice malt syrup (or honey), honey, and ginger slices. Heat over medium heat, stirring occasionally, until the mixture simmers and thickens slightly. Remove from heat and strain out the ginger slices
Dip and coat: One by one, carefully dip the cooled cookies into the warm syrup, coating them completely. Let any excess syrup drip off before transferring them to a wire rack to cool and set.
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