Honey Ginger Ribbon Cookies
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
A traditional Korean confection made for Seollal and Chuseok, each one is twisted into a ribbon by pulling one end through a slit in the middle.
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Even under a coat of honey and rice syrup it shatters lightly, with only the syrup-soaked ends a little chewy. Ginger juice in the dough leaves a faint bite at the finish.
Ingredients
Instructions
- 1
Combine 250g flour, 2g salt, 15ml sesame oil, 20ml ginger juice, and 80ml water in a bowl, bring together into a firm dough, wrap in cling film, and rest for 20 minutes.
- 2
Roll the dough to a 2mm thickness with a rolling pin, cut into 3x7cm rectangles, then make a 2cm lengthwise slit in the center of each piece.
- 3
Push one end of each rectangle through the center slit and pull gently to form the characteristic butterfly or ribbon shape of maejakgwa.
- 4
Fry slowly in 160C oil for 3 to 4 minutes until a pale golden color forms, then lift out and drain on a wire rack.
- 5
In a small pan warm 90g honey and 50g rice syrup over low heat until loosened, add the fried cookies, and toss until every surface is evenly coated with the glossy syrup.
- 6
Sprinkle 8g pine nut powder over the top, transfer to a cooling rack, and cool until the excess syrup stops dripping, then store in an airtight container.
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