Yakgwa (Korean honey cookies)
A traditional Korean honey pastry with a tender, layered center and glossy ginger syrup. This home version uses a simple flower or round shape; allow several hours for the cookies to soak.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
6 servings
Everyday kitchen measurements
For 6 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Plain wheat flour gives yakgwa its characteristic pastry texture; do not use self-rising flour.
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Substitute available
If Toasted sesame oil — 2 level tablespoons is unavailable
Use neutral oil if unavailable; the aroma will be milder.
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Substitute available
If Neutral cooking oil for dough — 1 level tablespoon is unavailable
Canola or sunflower oil works.
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Optional
Omit if unavailable; ginger still flavors the pastry.
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Essential
Use mild honey. Do not replace all of it with syrup because the dough texture changes.
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Substitute available
If Soju or water — 1/2 paper cup (90 ml) is unavailable
Use water if you prefer to avoid alcohol; the flavor will be less fragrant.
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Substitute available
If Fresh ginger — 1 thumb-size piece, finely grated is unavailable
Use 1/2 level teaspoon ground ginger if fresh ginger is unavailable.
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Essential
Balances the sweetness.
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Substitute available
If Rice syrup or corn syrup — 1/2 paper cup (90 ml) is unavailable
Use mild honey if unavailable; the coating will be softer and sweeter.
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Optional
Omit if you prefer a less sweet glaze.
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Essential
Thins the coating syrup.
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Essential
Never fill a pan more than one-third full. Use a stable pan and keep children away from hot oil.
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Optional
Omit or use chopped nuts as garnish.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Grate the thumb-size ginger. Put 1/2 paper cup water, 1/2 paper cup rice syrup, 1 tablespoon sugar and half the ginger in a small pot. Simmer gently for 8 to 10 minutes until lightly syrupy, then turn off the heat.
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Step 2
Put 2 paper cups flour, a pinch of salt and 1/2 teaspoon cinnamon in a bowl. Drizzle in 2 tablespoons sesame oil and 1 tablespoon neutral oil. Rub gently with fingertips until the flour looks like fine crumbs; do not knead.
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Step 3
Mix 1/4 paper cup honey, 1/2 paper cup soju or water and the remaining ginger. Pour into the flour a little at a time, mixing with a spoon until the dough just holds together. Press it into a flat block; avoid kneading.
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Step 4
Roll the dough about 1 cm thick between baking paper. Fold it in half and roll again twice to make light layers. Cut into 3 cm squares or use a small cookie cutter. Poke each piece twice with a chopstick so it fries evenly.
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Step 5
Heat oil in a deep pan over low to medium-low heat. Test with a tiny dough piece: it should sink briefly, then slowly rise with small bubbles. Fry a few cookies at a time for about 5 to 7 minutes, turning gently, until evenly pale golden and cooked through. Keep the oil from smoking.
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Step 6
Raise the heat slightly and fry the cookies again for 1 to 2 minutes until deeper golden. Drain, then place them in the warm syrup. Turn once and soak for at least 3 hours, turning occasionally. Lift out, add seeds if using, and cool fully before serving.
Finished dish
A paper cup is 180 ml; a level tablespoon is 15 ml and a teaspoon is 5 ml. Low, steady frying is essential: if cookies brown quickly, lower the heat. Contains wheat and sesame; honey is unsafe for babies under 12 months.