🇰🇷 South Korea · Dessert
Yakgwa (Korean Honey-Ginger Cookies)
By eatmundo · July 9, 2026
Yakgwa are exquisite traditional Korean fried cookies, cherished for their tender, chewy texture and rich, sweet flavor. Soaked in a fragrant ginger-honey syrup, these delicate pastries offer a delightful balance of warming spices and floral sweetness, making them a truly special treat.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, combine 200g all-purpose flour. Create a well in the center. In a separate small bowl, whisk together 2 tbsp sesame oil, 1 tbsp rice wine, 1 tsp ginger juice, 1/4 tsp salt, and 3 tbsp water until emulsified. This liquid mixture will tenderize the dough.
- 2
Pour the liquid mixture into the well of the flour. Gently mix with your hands, bringing the flour into the liquid, until a shaggy, crumbly dough forms. Be careful not to overmix or knead vigorously, as this will develop gluten and make the yakgwa tough rather than tender.
- 3
Gather the dough into a ball, then flatten it into a thick disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps firm it up, making it easier to handle and cut.
- 4
While the dough chills, prepare the honey-ginger syrup. In a small saucepan, combine 150g honey, 50g sugar, 3 tbsp water, and 20g sliced ginger. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and let it gently infuse for 10-15 minutes. Remove from heat and let it cool completely. The cooled syrup should be thick and fragrant.
- 5
On a lightly floured surface, roll out the chilled dough to about 0.5 cm (0.2 inches) thick. Using a cookie cutter (traditionally a flower shape or a square), cut out the yakgwa. Prick each piece a few times with a fork to prevent them from puffing up too much during frying.
- 6
Heat 500ml frying oil in a deep pot or wok to 130°C (265°F). Carefully add the yakgwa pieces to the oil. Fry them at this low temperature for about 10-12 minutes, flipping occasionally, until they float to the surface and are lightly golden. This slow frying ensures they cook through evenly.
- 7
Increase the oil temperature to 170°C (340°F). Continue to fry the yakgwa for another 3-5 minutes, until they turn a beautiful golden brown and become crispy on the outside. Watch them closely during this stage, as they can burn quickly.
- 8
Remove the yakgwa from the oil with a slotted spoon and immediately transfer them to the cooled honey-ginger syrup. Ensure they are fully submerged. Let them soak in the syrup for at least 30 minutes, or longer for a richer flavor. They will absorb the delicious syrup and become wonderfully moist.
- 9
Serve the yakgwa garnished with a few pine nuts. These traditional cookies are best enjoyed at room temperature, perhaps with a cup of warm tea, allowing their intricate flavors to shine.
Frequently Asked Questions
Why is it important not to overmix the yakgwa dough?+
Overmixing develops gluten in the flour, which will result in a tough, chewy cookie rather than the desired tender and crumbly texture. A light, gentle mixing is key to achieving the proper consistency.
What is the secret to getting a tender yakgwa texture?+
The tenderness comes from the combination of sesame oil, rice wine, and minimal handling of the dough. The fats in the sesame oil inhibit gluten development, while the rice wine and gentle mixing contribute to a soft bite.
Can Yakgwa be stored, and if so, for how long?+
Yes, Yakgwa can be stored in an airtight container at room temperature for up to 1-2 weeks. Their flavor actually deepens slightly after a day or two as the syrup fully permeates the cookies.
What is the purpose of the two-stage frying process?+
The initial low-temperature fry cooks the yakgwa thoroughly from the inside, preventing a raw center. The subsequent higher-temperature fry crisps the exterior and gives them their characteristic golden-brown color.
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