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Ingredients:
For the dough:
2 cups all-purpose flour
1/2 tsp ground ginger (optional, for aroma)
1/4 tsp salt
3 tbsp sesame oil
2 tbsp soju (or water)
1/4 cup honey
1/4 cup rice syrup (or corn syrup)
For frying:
Vegetable oil, for deep frying
For the honey-ginger syrup (Jupcheong):
1/2 cup honey
1/2 cup rice syrup
1/4 cup water
2 thin slices of ginger
Instructions:
1. Prepare Dough:
Mix flour, salt, and ground ginger in a bowl.
Add sesame oil and rub into the flour until crumbly.
Mix in soju, honey, and rice syrup. Knead into a smooth dough.
Cover and let rest for 30 minutes.
2. Shape Cookies:
Roll out dough to 1/4 inch thickness.
Cut into flower shapes or small rectangles.
Use a knife or skewer to lightly score patterns (optional but traditional).
3. Fry Yakgwa:
Heat oil to 140°C (285°F).
Fry cookies slowly until golden brown, about 6–8 minutes.
Drain on paper towels.
4. Make Syrup & Soak:
Simmer honey, syrup, water, and ginger slices for 5–6 minutes.
Let the syrup cool slightly, then soak fried cookies in the warm syrup for 2–3 hours for full flavor.
5. Serve:
Remove cookies, drain excess syrup, and plate them on a rustic ceramic dish.
Optionally sprinkle with sesame seeds for garnish.
Source : Oh Women
