By eatmundo · July 12, 2026
🇰🇷Same ingredients, elsewhere in the world
6 matchesDishes from other countries' kitchens, made from the same core ingredients as Gaeseong Juak. The percentage is the share of ingredients the two recipes have in common.
Osmanthus Flower Cake (Guìhuā gāo)In China · same ingredients67%
Kinako MochiIn Japan · same ingredients57%
Abekawa MochiIn Japan · same ingredients57%
These traditional deep-fried glutinous rice doughnuts are a royal delicacy from the Goryeo Dynasty. They feature a crispy, golden exterior with a chewy center.
According to eatmundo's ingredient comparison, the closest dish to Gaeseong Juak from another cuisine is Osmanthus Flower Cake (China): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Whisk 200g of sweet rice flour with 30g of sugar in a mixing bowl until evenly combined.
- 2
Gradually pour in 180ml of boiling water, mixing with a wooden spoon until a smooth, pliable dough forms.
- 3
Divide the dough into 8 equal spheres, pressing your thumb into the center of each to create a dimple.
- 4
Heat 500ml of oil in a small deep-fryer or heavy-bottomed pot to 160°C.
- 5
Carefully drop the dough pieces into the hot oil, frying for 4 minutes until they float and turn golden brown.
- 6
Remove them from the oil with a slotted spoon and drain on paper towels for 2 minutes to remove excess grease.
- 7
Brush each piece lightly with 5ml of sesame oil mixed with a touch of honey for a glossy, aromatic finish.
- 8
Serve immediately while warm, as the texture is best when the outside retains its signature crispness.
Frequently Asked Questions
What is Gaeseong Juak?
Gaeseong Juak is a traditional Korean fried rice cake originating from the Gaeseong region. Made primarily from sweet rice flour and brushed with sesame oil mixed with a touch of honey, this dessert is typically served during special occasions or holidays.
What type of rice flour is best for Gaeseong Juak?
Use high-quality dry glutinous rice flour (sweet rice flour) to ensure the signature chewy and elastic texture.
What is the ideal frying temperature for this dish?
Fry the cakes at a low-to-medium heat, around 150-160°C, to ensure they cook through without burning the exterior.
How can I tell when the dough is ready for frying?
The dough should be firm enough to hold its shape when pressed, but soft and pliable enough to be easily molded by hand.
What is the common mistake when glazing the juak?
A common mistake is brushing them before they have drained. Drain them on paper towels for 2 minutes first, then brush each piece lightly with the sesame oil and honey mixture for a glossy, aromatic finish.
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