Korean Honey Cookies (Print Version)
# Ingredients:
→ Cookie Dough Mix
01 -
1⁄4 cup honey
02 -
1⁄4 cup water
03 -
3 cups regular flour
04 -
1⁄4 cup sake
05 -
1⁄4 cup sesame oil
→ Sticky Syrup
06 -
1 cup honey
07 -
1 small knob of ginger, peeled and sliced thin
08 -
1⁄2 cup rice malt syrup
→ Oil for Frying
09 -
Vegetable oil (about 3 cups or enough for deep frying)
→ Toppings
10 -
1 tablespoon toasted sesame seeds
11 -
1⁄4 cup finely chopped pine nuts
# Instructions:
01 -
Start by adding the all-purpose flour to a big mixing bowl. Drizzle in sesame oil and blend it into the flour by rubbing with your hands. Separately, whisk honey, sake, and water. Pour this mix into the bowl and knead just until it forms a dough. Wrap the dough up in plastic and set it aside for half an hour.
02 -
Sprinkle flour on your counter and flatten the dough to about 1/2 inch thick. Cut it into diamond, rectangular, or flower-like shapes—get creative if you want! Poke a small hole in the middle with a toothpick or fork so they fry evenly. Keep them ready.
03 -
Take a pan and toss in the rice malt syrup, honey, and ginger slices. Turn the heat to medium and bring it to a gentle simmer. Once it starts bubbling, pull the pan off the heat and pour everything into a wide dish where your cookies can fit later.
04 -
Grab a pot or deep fryer and heat up a good amount of oil to 212°F (100°C). Fry a few cookies at a time, flipping occasionally. Wait until they puff up and rise to the top.
05 -
Bring the oil temp up to 300°F (150°C). Fry the cookies again until they turn golden and crispy. Scoop them straight from the oil into that ginger syrup.
06 -
Do the same low-and-slow fry, then the high-temp fry for all the remaining dough. Every batch should go through these two steps for the texture to set right.
07 -
Flip each cookie in the syrup to coat them completely. Leave them soaking for about 2 to 3 hours so they fully absorb that sweet ginger flavor.
08 -
Using a slotted spoon, transfer cookies to a tray lined with parchment paper. Sprinkle some pine nuts and sesame seeds on top while they’re tacky.
09 -
Serve these chewy honey-sesame bites with tea or as a post-dinner dessert. They’re great anytime!
# Notes:
01 -
Yakgwa is a beloved Korean dessert often enjoyed at festive events and traditional holidays.
02 -
Mastering the double-fry method is key—it cooks the inside gently at first, then crisps the outside later for a perfect golden color.
03 -
These cookies actually get better after sitting a while and can be kept for two weeks in a sealed container.