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–+ servings
Yakgwa

Deliciously Sweet Yakgwa: A Cozy Treat for Any Occasion

Yakgwa are honey-soaked cookies with a unique combination of sweetness and spice, perfect for any occasion and a delightful homemade treat.
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Prep Time 40 minutes
Cook Time 20 minutes
Soaking Time 3 hours
Total Time 4 hours
Servings: 12 cookies
Course: Dessert Recipes
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 2 cups All-purpose flour gives delightful structure and chewy texture
  • 1 cup Honey deep sweetness and essential for flavor
  • 2 tablespoons Sesame oil adds rich, nutty depth to dough
  • 1 large Egg binds ingredients together
  • 1 teaspoon Ginger powder complements sweetness of honey
Syrup Ingredients
  • 1 cup Honey for soaking, ensures moist and sweet cookies
  • 5 slices Ginger infuses syrup with zesty kick
  • 1 cup Water thins syrup for easy soaking

Equipment

  • mixing bowl
  • Deep fryer or heavy pot
  • Slotted Spoon
  • Saucepan
  • kitchen thermometer
  • Airtight Container

Method
 

Making Yakgwa
  1. Mix flour, honey, sesame oil, egg, and ginger powder in a large mixing bowl. Knead until smooth and elastic, about 10 minutes. Let rest for 30 minutes.
  2. Divide dough into small equal portions. Shape each into a round disk and create a decorative pattern using a fork. Preheat oil to 350°F.
  3. Fry Yakgwa in batches for 4-5 minutes until golden brown. Remove and drain on paper towels.
  4. Combine honey, ginger slices, and water in a saucepan. Simmer for 5-7 minutes until ginger infuses flavor. Let cool.
  5. Soak fried Yakgwa in the warm syrup for at least 2-3 hours to absorb sweetness.
  6. Serve Yakgwa on a platter with tea or save for special occasions.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 16gCalcium: 2mgIron: 4mg

Notes

Yakgwa can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They can also be frozen for up to 2 months.

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