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Crispy Yakgwa Recipe

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★★★★★

4.7 from 751 reviews

Crispy Yakgwa is a traditional Korean honey cookie characterized by its chewy yet crunchy texture, subtly infused with ginger and sesame flavors. These deep-fried treats are soaked in a fragrant ginger-honey syrup, resulting in a sweet, sticky dessert perfect for special occasions or a delightful snack.

Ingredients

Scale

For the Dough

  • 2 cups All-Purpose Flour (sifted for better texture)
  • 2 tablespoons Sesame Oil (adds nuttiness; can substitute with neutral oil if necessary)
  • 1 cup Honey (natural sweetness; using maple syrup changes flavor)
  • 1 tablespoon Freshly Grated Ginger (for best results)
  • 2 tablespoons Rice Wine (enhances flavor complexity; can be replaced)

For Frying

  • Vegetable Oil (enough for deep frying, approximately 4 cups)

For the Syrup

  • 1 cup Honey
  • 1/2 cup Water (adjust according to desired thickness)

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine sifted all-purpose flour, sesame oil, honey, grated ginger, and rice wine. Mix thoroughly until a dough forms, then knead the dough for 5 to 7 minutes until it becomes smooth and elastic.
  2. Rest the Dough: Cover the dough with a damp cloth to prevent drying and let it rest at room temperature for 30 minutes, allowing the gluten to relax and the flavors to meld.
  3. Make the Syrup: While the dough rests, combine honey, water, and freshly grated ginger in a saucepan. Bring the mixture to a gentle boil, then reduce heat and simmer for about 10 minutes until slightly thickened. Remove from heat and allow the syrup to cool slightly.
  4. Shape the Cookies: After resting, divide the dough into small portions and carefully shape each into desired forms, traditionally flower or round shapes, ensuring they are uniform in size for even frying.
  5. Heat the Oil: In a deep pan, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain a steady temperature for proper frying.
  6. Fry the Yakgwa: Fry the shaped cookies in the hot oil for 3 to 4 minutes, turning gently until they are golden brown and crisp. Remove with a slotted spoon and drain on paper towels to remove excess oil.
  7. Soak in Syrup: Immerse the fried cookies thoroughly in the prepared ginger-honey syrup. Allow them to soak for at least 2 to 3 hours or preferably overnight, so they absorb the syrup and develop a sticky, sweet coating.
  8. Serve: After soaking, remove the Yakgwa from the syrup and place them on a serving platter. Serve warm or at room temperature for the best texture and flavor experience.

Notes

  • Ensure the oil temperature is maintained at 350°F to avoid greasy or undercooked cookies.
  • Resting the dough is crucial for texture and easier shaping.
  • Soaking the cookies overnight enhances the sweetness and chewiness.
  • Substitute rice wine with mirin or a mild white wine if not available.
  • Store leftover Yakgwa in an airtight container at room temperature for up to 3 days.

Keywords: Yakgwa, Korean dessert, honey cookies, deep-fried cookies, traditional Korean sweets

Find it online: https://ellaeatsdaily.com/crispy-yakgwa-recipe/