Yakgwa (Korean honey cookies)

Method

1. 1

   Step 1

   Simmer the syrup honey (opens in a new tab), water, cinnamon (opens in a new tab) and half the ginger juice for 3 minutes; cool.

   • 5 min
   • low heat
   • Saucepan (opens in a new tab)
2. 2

   Step 2

   Rub the sesame oil (opens in a new tab), salt and pepper into the flour until it looks like damp sand. Mix the dough honey (opens in a new tab), sake (opens in a new tab) and 1 tsp ginger juice and fold in lightly with a spatula; press together without kneading, so the dough stays layered.

   • 8 min
   • Mixing bowl (opens in a new tab)

   

3. 3

   Step 3

   Press or roll to 1 cm thick, fold in half and press again two or three times, then cut into small squares or flower shapes. Prick each a few times with a fork so they don't puff unevenly.

   • 10 min
   • Rolling pin (opens in a new tab)
4. 4

   Step 4

   Fry in oil at about 110 °C for 10–12 minutes until they float and the layers open, then move to a second pan of oil at 150 °C (or raise the heat) for 3–5 minutes until deep golden.

   • 25 min
   • 110°C · oil, then 150 °C to colour
   • Wok (opens in a new tab)
   • Food thermometer (opens in a new tab)
   • Slotted spoon (opens in a new tab)

   Food safety: Use a deep, heavy pan no more than a third full of oil, keep a lid nearby and never leave hot oil unattended.

5. 5

   Step 5

   Drain, then drop the warm cookies into the cooled syrup and soak for at least 6 hours. Drain on a rack and top with pine nuts (opens in a new tab).