Honey Ginger Sesame Flower Cookies — Yakgwa
Korean traditional honey cookie, sesame and ginger flower-shaped pastry deep-fried and soaked in honey ginger syrup, served at celebrations and holidays.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk together 100g flour, 0.5 tsp ground sesame seeds, salt, and pepper. Rub in 1 tbsp sesame oil with fingertips until resembling fine crumbs. Stir in 1 tbsp honey, soju, and 1 tsp grated ginger with a fork, adding cold water 1 tsp at a time until dough just holds together. Gently knead 30 seconds without overworking.
Simmer
Combine 80g honey, 60ml water, 2 ginger slices, and cinnamon stick in a small pan over low heat. Simmer 8 minutes until slightly thickened. Remove from heat, strain, and cool completely before use.
Build
Roll dough to 1cm thickness. Fold in three like a letter, roll again, and fold again to create flaky layers. Cut into 6 flower shapes or 4cm squares. Prick each all over deeply with a toothpick to prevent puffing and allow syrup absorption.
Fry
Heat 500ml sunflower oil to 130°C—test shape should sink then rise slowly after 30 seconds. Lower 3 shapes at a time into warm oil. Fry 8 to 10 minutes turning occasionally until deep golden and crisp throughout. Lift out with a slotted spoon.
Soak
Drop fried shapes straight into cooled syrup immediately. Soak at least 2 hours, turning once halfway, until dark and glossy with absorbed syrup.
Plate
Lift yakgwa onto a serving plate, drizzle with extra syrup, and garnish each with pine nuts. Serve 3 per person at room temperature.
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