Honey Ginger Pastry (Korean Deep-Fried Layered Wheat Honey Cookie)
Quick answer
- Active time
- 65 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Sesame oil is rubbed into the flour first and the dough is folded and rolled twice, so a fried yakgwa breaks open in layers.
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It fries low until cooked through, then the oil goes up to crisp the outside, and the pastries sit in honey and cinnamon syrup for two hours or more. Ginger juice in the dough leaves a slight bite after the sweetness.
Ingredients
Instructions
- 1
Add 3 tablespoons sesame oil to 250 g all-purpose flour and rub it in with your fingertips for about 3 minutes.
Stop when the flour looks evenly coated and slightly sandy, then break up any oily clumps.
- 2
Pour in 3 tablespoons rice wine, 1 tablespoon ginger juice, and 2 tablespoons rice syrup.
Mix lightly with a spatula just until the dough gathers into one mass, then press it together without kneading so the layers stay tender.
- 3
Roll the dough to 1 cm thick, fold it, and roll it out again twice to build visible layers.
Cut with a Yakgwa cutter or into 4x4 cm squares, then prick several holes with a toothpick for even frying.
- 4
Heat 600 ml frying oil to 140 C and add the pieces without crowding the pan.
Fry slowly for 10 to 12 minutes; if they color too quickly, lower the heat so the centers cook before the crust darkens.
- 5
When the pieces feel firmer, raise the oil to 170 C and fry for 1 to 2 more minutes.
Remove them when the surface is evenly golden and the edges look crisp, then drain briefly.
- 6
Warm 120 ml honey, 80 ml water, and 0.5 teaspoon ground cinnamon over low heat until fluid, not boiling.
Add the fried Yakgwa while the syrup is warm and soak for at least 2 hours before serving.
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