**Introduction**
If you’ve ever wandered through a Korean traditional market or a festive celebration, you might have come across Yakgwa, a beloved Korean dessert that’s both rich and addictive. These chewy, honey-soaked cookies have a golden, deep-fried exterior and a soft, fragrant bite that perfectly balances sweetness and a hint of spice. Yakgwa dates back to the Joseon Dynasty and is often enjoyed during holidays or special occasions like Chuseok (Korean Thanksgiving). Today, I’ll introduce you to this traditional snack with a simple recipe to make one serving’s worth at home.
**Main Content**
**Ingredients (for 1 serving, about 6 pieces):**
– 70g all-purpose flour
– 15g sesame oil
– 10g honey
– 10g rice wine (mirin or makgeolli can be a substitute)
– 1/4 tsp ground ginger
– 1/4 tsp cinnamon powder
– A pinch of salt
– Vegetable oil (for deep frying, about 300ml)
**For the honey syrup soaking:**
– 50g honey
– 30ml water
– 1 tbsp brown sugar
– 1/4 tsp cinnamon powder
**Step-by-step recipe:**
1. **Prepare the dough:**
In a mixing bowl, sift the flour, ground ginger, cinnamon powder, and salt together. Add the sesame oil, honey, and rice wine. Using your hands or a spoon, gently mix until the dough comes together. It should be slightly sticky but pliable. If too dry, add a tiny drop more rice wine.
2. **Shape the cookies:**
On a lightly floured surface, roll out the dough to about 0.5 cm thickness. Use a small round cookie cutter (about 5 cm diameter) to cut out cookies. Traditional yakgwa also often features a small lattice or flower pattern on top using a specialized mold, but you can leave them plain or gently press a fork on top for texture.
3. **Heat the oil:**
In a deep pan, pour vegetable oil and heat it to roughly 150°C (300°F). Test by dropping a small piece of dough; it should bubble gently and cook slowly.
4. **Deep-fry the Yakgwa:**
Carefully fry the cookies in batches, turning occasionally, until they turn a deep golden brown (approximately 8-10 minutes). Remove with a slotted spoon and drain on paper towels.
5. **Make the honey syrup:**
While the cookies are frying, combine honey, water, brown sugar, and cinnamon in a small saucepan. Heat gently until sugar dissolves and the syrup is warm but not boiling.
6. **Soak the fried cookies:**
Place the fried yakgwa in a shallow bowl and pour the warm honey syrup over them, making sure each cookie is generously coated. Let them soak for at least 20 minutes to absorb the sweetness.
7. **Serve:**
Yakgwa can be served at room temperature. Their sticky honey glaze and fragrant spices offer a truly authentic Korean dessert experience.
**Conclusion**
Yakgwa is a wonderfully unique treat that captures the warmth and tradition of Korean festivals. Its blend of honey, spices, and sesame oil makes every bite a comforting indulgence. If you’re looking to try a Korean snack beyond the usual, this recipe is a perfect start. Make it at home, share with friends, and enjoy a taste of Korea’s rich culinary history!
