Yakgwa (약과)
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes (plus soaking overnight)
Servings: 12 cookies
Country of Origin
Korea
Traditional deep-fried honey cookies made from wheat flour layered with sesame oil, honey, and rice wine, pressed into flower molds, fried at low temperatures, and soaked overnight in ginger-honey syrup.
Presentation & How It's Eaten
Served at room temperature, garnished with pine nuts or pumpkin seeds. Possesses a dense, moist, multi-layered texture that melts in your mouth alongside traditional tea.
Ingredients
2 cups all-purpose flour
3 tbsp toasted sesame oil
3 tbsp honey
3 tbsp rice wine (mirin or sake)
1/4 tsp cinnamon powder
Vegetable oil for deep-frying
Pine nuts for garnish
Ginger-Honey Soaking Syrup:
1 cup honey
1/2 cup rice syrup (ssal-jocheong)
1/2 cup water
1 tbsp fresh ginger, sliced
Step-by-Step Directions
Prepare Flour: Rub flour and sesame oil together between your palms until evenly incorporated and flaky. Pass through a fine sieve.
Form Dough: Stir in 3 tbsp honey, rice wine, and cinnamon. Gently gather dough into a ball without over-kneading.
Press Molds: Roll dough out to 1/2-inch thickness and press into wooden Yakgwa molds (or cut into small squares). Prick centers with a toothpick to allow even frying.
Fry at Low Temperature: Heat oil to 280°F (140°C). Slide cookies in and fry slowly for 10–12 minutes until they expand and turn light golden. Raise heat to 320°F (160°C) for 2 minutes to crisp edges.
Soak in Syrup: Simmer syrup ingredients for 5 minutes, then cool slightly. Submerge hot fried cookies directly into warm syrup and soak for at least 4 hours (preferably overnight).
Cooking Tips
Low-Temperature Fry: Frying at a unusually low temperature gives the thick dough time to cook through entirely without burning the outer honey layer.
Nutrition Facts
(Estimated per cookie)
Calories: ~220 kcal
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: ~15mg
Total Carbohydrates: 37g
Dietary Fiber: 1g
Sugars: 22g
Protein: 2.5g
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