Gaeseong Juak (Honey Fried Rice Cake)
Crispy outside, chewy inside, and glazed in warm honey syrup with cinnamon and pine nuts, this Goryeo-dynasty confection is Korea's answer to a fried doughnut. The two-stage frying method starts at 150 degrees Celsius to set the interior, then finishes at 170 degrees to develop a light golden crust, yielding a thin crisp shell around a chewy core. After frying, each piece is rolled in a warm glaze of honey and rice syrup, which coats the surface in a glossy, fragrant sweetness. A final dusting of ground cinnamon and chopped pine nuts adds aromatic spice and crunch, completing a confection that traces its origins to the Gaeseong region and the Goryeo dynasty.
Adjust Servings
Instructions
- 1
Mix glutinous rice flour, flour, and salt; add warm water gradually to form dough.
- 2
Divide into 8 pieces, shape into rounds, and gently press the center.
- 3
Fry slowly at 150°C, then briefly at 170°C for light color.
- 4
Warm honey and rice syrup on low heat to make a thin glaze.
- 5
Roll fried juak in syrup, then finish with cinnamon and pine nuts.
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