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Ingredients for a Yakgwa Recipe laid out on a textured linen tablecloth in bright natural kitchen lighting.

Authentic Yakgwa Recipe (Korean Honey Cookies)

Master the viral food blog aesthetic with this authentic, mouth-watering homemade Yakgwa recipe. These traditional Korean honey cookies feature a glistening honey glaze, deep amber color, and an irresistibly chewy, dense texture perfect for tea time.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Korean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Yakgwa Ingredients
  • 2 cups pastry flour (250g)
  • 3 tbsp toasted sesame oil (45ml)
  • 3 tbsp honey (45ml)
  • 3 tbsp Cheongju (Korean rice wine) or Soju (45ml)
  • 0.5 tsp fine sea salt (3g)
  • 0.25 tsp white pepper (1g)
  • 1 cup rice syrup (Mullyeot) (240ml)
  • 0.5 cup honey (120ml)
  • 0.5 cup water (120ml)
  • 1 inch piece fresh ginger (2.5cm) sliced
  • 4 cups neutral frying oil (960ml)

Equipment

  • 1 Yakgwa Mold or Cookie Cutter Essential for stamping the intricate flower-like texture.
  • 1 Heavy-Bottomed Pot or Dutch Oven Maintains a steady low oil temperature.
  • 1 Deep-Fry Thermometer Critical for monitoring the 280°F (140°C) oil.
  • 1 Wire Cooling Rack Allows excess glaze to drip off.

Method
 

Make the Yakgwa
  1. In a medium saucepan, combine the rice syrup, honey, water, and sliced fresh ginger. Bring to a gentle simmer, stir until sugars dissolve, then steep on low for 10 minutes. Set aside to cool slightly.
  2. In a large mixing bowl, thoroughly sift together the pastry flour, fine sea salt, and white pepper.
  3. Pour the toasted sesame oil into the sifted flour. Rub the oil into the flour with your fingertips until it resembles fine, sandy breadcrumbs.
  4. Whisk together the honey and Cheongju. Pour over the flour mixture and gently fold until it forms a cohesive ball. Do not over-knead.
  5. Roll the dough to 1/2 inch (1.25cm) thickness. Use a Yakgwa mold or a scalloped cookie cutter to cut shapes, ensuring an intricate flower-like texture.
  6. Heat oil to 280°F (140°C). Gently fry the cookies for 10-12 minutes until they develop a deep amber color and cook all the way through.
  7. Remove the hot cookies and immediately submerge them in the warm ginger-honey syrup. Soak for at least 3 to 4 hours, then drain on a wire rack.

Notes

Ensure oil does not exceed 280°F (140°C) to prevent burning.
Do not rush the soaking step; it is essential for the dense, chewy texture.