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Korean Yakgwa

Korean Yakgwa

Korean Yakgwa is a chewy, syrup-soaked traditional cookie made with sesame oil, honey, and ginger-infused syrup. These flower-shaped treats are deeply aromatic and perfect for pairing with tea.

  • Total Time: 55 minutes
  • Yield: 12 cookies

Ingredients

  • All-Purpose Flour: 2 cups – Forms the base of the dough, giving it structure and bite.
  • Sesame Oil: 4 tablespoons – Infuses the dough with a deep, nutty aroma.
  • Soju or White Vinegar: 2 tablespoons – Helps with dough texture and reduces greasiness.
  • Honey (dough): 3 tablespoons – Adds sweetness and subtle floral notes to the dough.
  • Water (dough): 3 tablespoons – Helps bring the dough together.
  • Salt: 1/4 teaspoon – Enhances all the other flavors.
  • Vegetable Oil: For frying – Neutral oil to cook the cookies to golden perfection.
  • Honey (syrup): 1/2 cup – Creates a sweet, sticky glaze.
  • Water (syrup): 1/2 cup – Dilutes the honey for soaking.
  • Cinnamon Stick: 1 piece – Adds warmth and depth.
  • Ginger Slices: 3 pieces – Infuses the syrup with a soothing spiced aroma.
  • Sugar: 1/4 cup – Balances the syrup’s flavor.

Instructions

  1. Preheat Your Equipment: Warm your oil in a deep frying pan over medium-low heat. Prepare a tray lined with paper towels.
  2. Combine Ingredients: In a large bowl, mix flour, sesame oil, honey, water, soju (or vinegar), and salt. Stir until a soft dough forms. Don’t over-knead.
  3. Prepare Your Cooking Vessel: In a saucepan, combine syrup ingredients: honey, water, sugar, cinnamon, and ginger. Bring to a gentle simmer, then remove from heat and set aside to cool.
  4. Assemble the Dish: Roll the dough to about 1/4 inch thick. Cut out shapes using a Yakgwa mold or flower cutter. Press slightly in the center with a skewer for that signature look.
  5. Cook to Perfection: Fry the cookies gently on low heat until golden brown. They should puff slightly and turn a rich golden color.
  6. Finishing Touches: While still warm, soak the Yakgwa in the cooled syrup for at least 2–3 hours, or overnight for deeper flavor.
  7. Serve and Enjoy: Let them drip dry slightly, then plate and enjoy. They’re best shared with a hot cup of tea.

Notes

  • Let the syrup cool before soaking to avoid soggy cookies.
  • Use toasted sesame oil for maximum flavor depth.
  • For extra elegance, garnish with pine nuts or sesame seeds before serving.
  • Yakgwa tastes even better the next day after soaking in syrup overnight.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Korean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 220
  • Sugar: 15g
  • Sodium: 45mg
  • Fat: 11g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Korean honey cookie, Yakgwa recipe, traditional Korean dessert, sesame cookie, honey soaked cookie