By eatmundo · July 12, 2026
🇰🇷AI-generated imageA traditional Korean ribbon-shaped cookie, Maejakgwa is lightly spiced with ginger and glazed with a fragrant honey syrup.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a large bowl, sift 300g of wheat flour with 1/2 tsp salt and add 5g of ginger powder for a subtle aromatic spice.
- 2
Mix in 20ml of sesame oil and 130ml of cold water to form a firm, smooth dough.
- 3
Roll the dough into a thin sheet, about 3mm thick, and cut into rectangular strips 5cm by 2cm.
- 4
Make three slits in the center of each strip and carefully thread one end through the middle slit to create a ribbon shape.
- 5
Heat 500ml of oil to 150°C and fry the ribbons for 3 minutes until light golden and crisp.
- 6
In a saucepan, warm 100ml of honey until liquid and runny.
- 7
Immediately coat the warm, fried cookies in the honey syrup to ensure they are well glazed.
- 8
Place the glazed cookies on a wire rack, sprinkle with 1 tbsp crushed pine nuts, and let them cool and set for about 15 minutes before serving.
Frequently Asked Questions
What is Maejakgwa?
Maejakgwa is a Korean deep-fried dessert made from wheat flour, ginger, and sesame oil, typically coated in honey after frying and garnished with pine nuts. It is traditionally served as a sweet snack during holidays and special celebrations.
What is the best way to cut the dough for Maejakgwa?
Roll the dough to a 3mm thickness and cut it into rectangular strips, then make three small parallel slits in the center and pull one end through the middle slit to create the signature ribbon shape.
At what temperature should I fry the dough?
Fry the pieces at a low to medium temperature of around 150°C (300°F) to ensure they cook through evenly without burning the exterior before the inside is crisp.
How do I keep the honey glaze from crystallizing or burning?
Warm the honey gently over low heat only until it is liquid and runny, without letting it boil, then coat the cookies immediately while they are still warm so the honey clings in a thin, even layer.
Can I substitute the wheat flour to make it gluten-free?
While traditional Maejakgwa relies on the structure of wheat flour, you can use a high-quality gluten-free all-purpose flour blend, though the dough will be more fragile and require careful handling.
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