Instructions

1. 1

   Rub sesame oil into flour, then add rice wine, ginger juice, and syrup to make a dough.

2. 2

   Roll to 1 cm thickness and fold-roll twice to create layers.

3. 3

   Cut with a mold or score and shape into traditional yakgwa forms.

4. 4

   Fry first at 140°C until cooked, then briefly at 170°C for color.

5. 5

   Warm honey, water, and cinnamon into syrup, then soak pastries for at least 2 hours.

Tips

Nutrition (per serving)