Gaeseong Juak (Honey Fried Rice Cake)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Gaeseong juak is a traditional Korean confection made from a dough of glutinous rice flour and wheat flour, fried slowly in oil at a deliberately controlled temperature to cook the interior evenly before the exterior develops color.
Read more
The two-stage frying process begins at 150 degrees Celsius to set the inside through without burning the outside, then the temperature rises to 170 degrees to develop a light golden crust on the surface. Separating the temperature stages solves a specific frying problem: high heat from the start produces a darkened exterior while the chewy glutinous core remains underdone, while insufficient heat makes the exterior soft and oily. The result is a thin crisp shell surrounding a genuinely chewy, sticky interior. After frying, each piece is rolled through a warm syrup made from honey and rice syrup heated together over low heat, which leaves a glossy, fragrant sweetness coating the surface. A finishing dusting of ground cinnamon and chopped pine nuts adds aromatic spice and contrasting crunch. Historical records trace the confection to the Gaeseong region of the Goryeo dynasty, and it remains a standard presence on Korean ceremonial and holiday tables to this day.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Combine 220g glutinous rice flour, 40g all-purpose flour, and 0.25 teaspoon salt evenly.
Add 130ml warm water a little at a time, mixing until the dough feels soft but no longer sticks heavily to your hands.
- 2Control
Cover the dough briefly so the water distributes evenly through the flour.
Divide into 8 portions, shape into balls, and press a 1 cm indentation in each center with a thumb.
- 3Heat
Heat 600ml neutral oil to 150C.
Add the shaped pieces and keep the heat around low-medium so they fry slowly, giving the centers time to cook evenly before the outside takes on much color.
- 4Heat
When the pieces float and the surface feels set, raise the oil to 170C.
Fry for 30 to 60 seconds more, just until the outside turns light golden, then lift them out before the crust darkens.
- 5Control
Put 4 tablespoons honey and 2 tablespoons rice syrup in a small pan over low heat.
Warm only until the mixture loosens and flows smoothly, stopping before the edges bubble hard or the syrup thickens too much.
- 6Finish
Roll the fried pieces in the warm syrup until they are thinly and evenly coated.
Rest them on a rack for 3 minutes to reduce stickiness, then finish with ground cinnamon and 1 tablespoon chopped pine nuts.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Gaeseong juak honey fried rice cake uses a two-stage frying method for a bronzed, chewy crust.
- Finish cue
- Fry for 30 to 60 seconds more, just until the outside turns light golden, then lift them out before the crust darkens.
- Avoid this
- The two-stage frying process begins at 150 degrees Celsius to set the inside through without burning the outside, then the temperature rises to 170 degrees to develop a light golden crust on the surface.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 9 ingredients
Category median
45min, 6 ingredients
Based on 144 recipes
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