K-Obsessed Food: A Sweet Slice of Korea: Yakgwa, The Honeyed Tradition!

Korean cuisine is more than just sizzling bulgogi and spicy kimchi. It boasts a rich tapestry of sweet treats, and yakgwa is a jewel in that crown. Imagine delicate, flower-shaped cookies, boasting a golden brown hue and a fragrant whisper of ginger. Each bite explodes with a delightful honeyed sweetness, leaving a lingering warmth that's perfect for satisfying a sugar craving.

Yakgwa isn't just delicious, it's steeped in tradition. Served during Korean holidays and celebrations, these cookies symbolise happiness. So, ditch the store-bought biscuits and embark on a journey to Korean dessert bliss with this easy-to-follow yakgwa recipe!

How To Make Yakgwa?

• First things first, we'll create the yakgwa dough! In a large bowl, whisk together flour, sugar, spices, and a touch of sesame oil. Then, we'll add honey and soju (a Korean rice liquor) until a rough dough forms. Let this dough rest in the fridge for at least an hour, allowing it to firm up nicely.
• While the dough chills, we'll whip up a fragrant syrup. In a small saucepan, combine brown rice syrup, honey, ginger, and a splash of water. Bring this mixture to a simmer, then take it off the heat and let it cool with a lid on, allowing the flavours to meld.
• Once your dough has chilled, it's time to get rolling! Use a rolling pin (or an empty wine bottle in a pinch) to flatten the dough into a large rectangle, roughly a quarter-inch thick. Fold the dough in half, press the edges together to seal, and roll it out again. Repeat this folding and rolling process a few more times to create a smooth and even dough.
• Grab your round cookie cutter (a 2-inch one works well, but feel free to get creative with a champagne flute rim too!). Use it to cut out circles from the dough. Don't worry about leftover bits – you can simply roll them out again to make more cookies! You should end up with around 20 delicious yakgwa in total. To add a touch of texture, use a fork to gently poke two holes in the top of each cookie.
• Now comes the fun part, frying! Set up a wire rack over a baking sheet. In a large pot, heat some oil (about an inch deep) to around 225 degrees Celsius (or a medium heat). Then, turn the heat down to low. Carefully add the cookies in a single layer and fry them until they're a deep golden brown and slightly puffed up, which should take about 25-30 minutes. Keep an eye on them and flip them occasionally to ensure even browning. Once they're golden brown, remove them from the oil and let them cool completely on the wire rack (at least 30 minutes).
• The syrup you made earlier will work its magic now! Take the ginger out of the syrup. Put the cooled cookies in a container with a lid, then pour the syrup over them and give them a good toss to coat them all evenly. Pop the lid on tight and let them soak in the delicious syrup at room temperature for a whole night (or up to 24 hours). Remember to give them a shake every now and then to ensure they soak up all that yummy sweetness.
• After their overnight soak, take the cookies out of the syrup. Feel free to add a sprinkle of crystallized ginger, sesame seeds, or pine nuts for an extra bit of visual and textural flair. Now, your yakgwa are ready to enjoy! They'll stay fresh in a sealed container at room temperature for up to 3 days.