Yakgwa (Korean Honey Cookies)

7 steps. Take it one step at a time.

1. 01

   Sift the flour, cinnamon, and salt

   Sift the flour, cinnamon, and salt into a large bowl. Add the sesame oil and rub it into the flour with your hands until the texture resembles fine crumbs.

2. 02

   Whisk together 3 tablespoons of honey, rice wine, and ginger juice

   In a separate small bowl, whisk together 3 tablespoons of honey, rice wine (or soju), and ginger juice. Pour this mixture into the flour.

3. 03

   Gently knead the dough

   Gently knead the dough until it just comes together. Do not over-knead. Roll the dough out to about 1/2 inch thickness and cut into small rectangles or use a traditional flower mold.

4. 04

   To make the syrup

   To make the syrup, combine 1/2 cup of honey, water, and sliced ginger in a pot. Simmer over medium-low heat for 10 minutes, then let it cool.

   10 min
5. 05

   Heat oil to 250°F

   Heat oil to 250°F (121°C). Fry the cookies in batches. They will sink at first; when they float to the top, increase the heat to 300°F (149°C) and fry until golden brown on both sides.

   15 min
6. 06

   Drain the cookies briefly and then submerge them

   Drain the cookies briefly and then submerge them in the cooled ginger syrup. Let them soak for at least 2 hours (ideally overnight).

   2 hr
7. 07

   Remove from syrup and garnish

   Remove from syrup and garnish with pine nuts before serving.