Honey Rice Puff Cookies (Korean Double-Fried Puffed Glutinous Rice)
Quick answer
Yugwa is a traditional Korean rice puff cookie that is prepared using a base of glutinous rice flour mixed with makgeolli, which is a type of fermented Korean rice wine.
What makes this special
- Yugwa honey rice puff cookies rely on makgeolli yeast to trigger explosive expansion during frying.
- Makgeolli yeast creates micro-pores that explosively expand in the second hot fry
- At least 2 hours drying is mandatory; residual moisture causes dangerous oil splatter
Key ingredients
Core cooking flow
- 1 Add 0.25 teaspoon salt and 120ml makgeolli to 250g glutinous rice flour and...
- 2 Roll the dough to 1cm thickness, cut into 1x5cm sticks, place on a drying ra...
- 3 Fry in 140C oil for 5 to 7 minutes to cook through completely, then remove and drain on a rack.
Yugwa is a traditional Korean rice puff cookie that is prepared using a base of glutinous rice flour mixed with makgeolli, which is a type of fermented Korean rice wine. This dough is shaped into individual pieces and then left to dry for a duration of at least two hours. This drying period is a mandatory step in the process because any residual moisture within the dough will lead to dangerous oil splattering when the pieces are placed into the frying fat. The cooking process requires a specific two-stage frying technique involving both low and high oil temperatures to facilitate a dramatic expansion of the dough. Tiny air pockets are created within the mixture by the yeast present in the makgeolli during the initial preparation stages. These pockets expand rapidly during the second frying stage at a higher heat, which results in the hollow internal structure that is the defining characteristic of the cookie. Once the frying is complete, the pieces are tossed in a warm glaze consisting of honey and rice syrup. This sticky coating serves to anchor a final layer of puffed rice to the exterior of the cookie. Ground cinnamon is incorporated into the recipe to provide a subtle warm spice that complements the nutty and fermented flavors of the glutinous rice. When consumed, the finished cookie shatters into light, airy shards, offering a texture that is nearly weightless compared to other varieties of Korean confections. Traditionally, yugwa is featured on tables during ancestral rites for the Chuseok and Seollal holidays and remains a common choice for gift-giving during these festive seasons.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Add 0.25 teaspoon salt and 120ml makgeolli to 250g glutinous rice flour and knead firmly for at least 10 minutes into a smooth, glossy dough; thorough kneading develops the structure needed for puffing.
- 2Prep
Roll the dough to 1cm thickness, cut into 1x5cm sticks, place on a drying rack, and dry in a well-ventilated spot for at least 2 hours until the surface feels firm and slightly stiff.
- 3Heat
Fry in 140C oil for 5 to 7 minutes to cook through completely, then remove and drain on a rack.
- 4Heat
Raise the oil to 170C, return the par-fried yugwa, and fry for 30 to 60 seconds until they puff up and become crispy, then remove immediately.
- 5Control
Warm 120ml corn syrup and 2 tablespoons honey in a pan over low heat until the syrup stretches into long threads when lifted, then add the yugwa and toss to coat evenly.
- 6Step
Coat each piece with 80g puffed rice and 0.25 teaspoon cinnamon, spread on parchment paper, cool completely, then store in an airtight container.
After the steps
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