🇰🇷 South Korea · Dessert
Gaeseong Juak
By eatmundo · July 12, 2026
🇰🇷 KRThese traditional deep-fried glutinous rice doughnuts are a royal delicacy from the Goryeo Dynasty. They feature a crispy, golden exterior with a chewy, honey-infused center.
Ingredients
check them off as you prepareHow 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 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 coating them while they are still too hot, which can cause the syrup to become oily and lose its glossy, sticky finish.
🇰🇷 KR
