YAKGWA
This deep-fried cookie soaked in a mixture of jochung (Korean rice syrup) and honey. comes in many shapes, textures and sizes. The most common varieties are pressed in a yakgwa press or mold. Since the specialty press may be hard to find in the US, our version calls for cutting the laminated dough into bite-size squares. Likewise, we skipped frying the cookie at two different temperatures, and instead cook it at one, with minimal difference to the flavor and texture. Another shortcut: We omit resting the cookies for 2 days before soaking them in syrup for 4 to 8 hours. Even so, making yakgwa takes time. But with a little bit of patience and planning, you too, can enjoy these crumbly, pie-like cookies with a side of sikhae, Korean sweet rice punch or herbal tea.
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 16 cookies
Number Of Ingredients 16
Steps:
- For the cookies: Whisk together the flour, salt and pepper in a large bowl. Add the sesame oil and toss with a rubber spatula until some, if not most, of the flour granules are hydrated in the oil and become pea-size pieces.
- Transfer the flour mixture to a fine-mesh sieve set over a large bowl. Use a metal spoon to scrape the mixture in the sieve to help it pass through. The resulting dough will resemble a coarse ground cornmeal.
- Add the soju and ginger-infused simple syrup and toss together with the rubber spatula until just combined. Put your hands in the bowl and gently knead and press the dough into a ball until there are no specks of dry flour. Do not overwork the dough. Keep in mind that the dough is supposed to be very dry and crumbly. It's OK if some dough breaks apart. You'll know the dough is ready when it's pressed and pinched together, but holds its shape.
- Gather the dough, adding 1 teaspoon of soju at a time if needed. Gently pat down the dough into a square and wrap tightly in plastic wrap. Refrigerate and let rest for 1 hour.
- Meanwhile, make the coating syrup.
- For the coating syrup: Bring the jochung, honey, sugar, cinnamon, ginger and 1/2 cup water to a boil in a medium pot over medium-high heat. Reduce the heat and simmer for 5 minutes. Remove from the heat and transfer to a large bowl to cool.
- Roll the rested dough into a 1/2-inch-thick large square (about 7-inches-by-7-inches), lightly brushing the work surface or rolling pin with sesame oil as needed. Cut the dough in half vertically. Flip over one half and place it directly on top of the remaining half. Press down on the dough and roll it out into a 1/2-inch-thick square again. Repeat the process of cutting, flipping, layering and rolling out the dough two more times.
- Cut the final dough square into 16 pieces (each about 1 3/4 inches). Make a small hole in the center of each cookie with a toothpick and set aside.
- Heat at least 1 inch of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until a deep-fry thermometer registers 300 to 320 degrees F. Line a sheet tray with paper towels.
- Add all the cookies into the oil (it is OK to overcrowd in this case) and fry, carefully stirring constantly with long chopsticks or a long-handled wooden spoon, until the cookies are deep golden brown, 4 to 6 minutes. Transfer to the prepared sheet tray and let cool.
- Toss the cooled cookies in the coating syrup in a large bowl and let sit for 4 to 8 hours. Tranfer the cookies to another sheet tray fitted with a cooling rack and garnish the center of each cookie with 3 pine nuts. Let sit for 1 hour and serve.
- For the ginger-infused simple syrup: Bring the sugar, ginger and 1 cup water to a boil in a small pot over medium-high heat. Lower the heat and simmer for 5 minutes. Turn off the heat and whisk in the honey. Let cool and discard the ginger slices.
- The syrup can be refrigerated in an airtight container for up to 1 week. Use it to sweeten hot coffee or tea, or in a cocktail.
KOREAN HONEY COOKIES - YAKGWA
Yakgwa (or sometimes spelled Yak-kwa) is a traditional sweet cookie from Korea. Instead of cutting the dough into diagonal-edged rectangles as covered in the recipe instructions below, some families prefer to roll the dough into a large circle and then use 1-inch cookie cutters to make round cookie shapes with decorative scalloped or flower-like edges. The title translates to 'medicinal confection' (as yak means medicine and gwa means confection), because earlier generations valued honey for its medicinal qualities, and many honey-based dishes were named 'yak'.
Provided by Vickie Parks @Northwestgal
Categories Cookies
Number Of Ingredients 15
Steps:
- Add flour and sesame oil to a medium-size mixing bowl, and mix together with your hands. Rub the flour between your hands and fingers until well combined.
- In another bowl, whisk together the honey, rice wine (or sake) and water together. Add the flour mixture to the honey mixture, and knead gently with your hands until a dough forms. It should be the consistency and texture of a pie crust. Wrap dough in plastic wrap, and set aside for 30 minutes.
- After 30 minutes, roll dough on a lightly floured a flat surface into a square about 1/2-inch thick. Cut dough into 1-inch strips. Then with a knife, cut strips to make 1-inch rectangles with diagonal edges (sort of diamond-shaped). Or if preferred, use 1-inch cookie cutters with scalloped edges to cut flower-shaped circles. Using the tip of a fork, pierce holes into center of the tops of each cookie.
- MAKE GINGERED-HONEY SYRUP: Place rice syrup, honey and ginger in a saucepan over medium heat. Bring to a simmer, and them immediately remove from heat. Transfer syrup to a baking dish large enough to hold all the cookies at once, and set aside.
- Heat oil in a saucepan to 300°F.
- Working in small batches, place cookies in oil, and let deep-fry about 4 to 5 minutes or until puffy and all cookies are floating on the top, gently turning occasionally for even frying.
- Remove cookies from oil, and place in Gingered-Honey Syrup for a few minutes (to allow syrup to be absorbed), turning at least once to allow even coating.
- Using a slotted spoon, remove cookies from syrup and place on strip of parchment paper. Sprinkle a pinch of sesame seeds and pine nuts on top of each cookie.
More about "yakgwa recipes"
YAKGWA: THE SWEET RECIPE FOR KOREAN …
Web Feb 18, 2021 How to make Yakgwa In a medium-sized bowl, whisk together the eggs and sugar together until pale. Add vegetable oil …
From cookist.com
Servings 8Total Time 45 mins
From cookist.com
Servings 8Total Time 45 mins
KOREAN HONEY PASTRY (약과 YAKGWA OR …
Web Mar 7, 2011 Yakgwa (약과) is a traditional Korean sweet pastry that is fried and coated in syrup rich with flavors of ginger and honey. …
From kimchimari.com
4.5/5 (21)Total Time 1 hr 10 minsCategory Dessert, SnackCalories 251 per serving
From kimchimari.com
4.5/5 (21)Total Time 1 hr 10 minsCategory Dessert, SnackCalories 251 per serving
YAKGWA - WIKIPEDIA
Web Yakgwa (약과; 藥菓), also called gwajul (과줄), is a type of yumil-gwa, which is deep-fried, wheat-based hangwa (Korean confection) made with honey, cheongju (rice wine), sesame oil, and ginger juice. …
From en.wikipedia.org
From en.wikipedia.org
YAKGWA RECIPE : SBS FOOD
Web 450 g (3 cups) plain flour, sifted 90 ml sesame oil 115 g (⅓ cup) Tasmanian leatherwood honey (see Note) 60 ml (¼ cup) sake (see Note) vegetable oil, to deep-fry 50 g (⅓ cup) pine nuts, finely …
From sbs.com.au
From sbs.com.au
NEED A KOREAN DESSERT? TRY THIS EASY …
Web May 6, 2016 Step-by-Step Directions Preheat oven to 250°F. In a bowl, mix all dry ingredients: flour, salt, baking powder and baking soda. Add sesame oil to flour mixture. Mix with your hands by …
From kimchimari.com
From kimchimari.com
YAKGWA | TRADITIONAL DEEP-FRIED DESSERT …
Web Yakgwa (약과, 藥菓, Gwajul, 과줄) Yakgwa is a deep-fried Korean dessert that is prepared with wheat flour and sesame oil. Traditionally shaped into round or floral forms, the cookies are occasionally …
From tasteatlas.com
From tasteatlas.com
ROYAL KOREAN HONEY PASTRY DESSERT 'GAESEONG YAKGWA' RECIPES
Web #Koreandessert #koreandessertrecipes #kfoodrecipesShow me your 개성 (uniqueness) with your own homemade Gaeseong Yakgwa (개성약과) (Korean Honey Pastry)Please watc...
From youtube.com
From youtube.com
TRADITIONAL KOREAN DESSERT | YAKGWA RECIPE - YOUTUBE
Web Traditional Korean Dessert | Yakgwa Recipe - YouTube IngredientsCorn Syrup 175 mlHoney 40 mlWater 60 mlGinger 20 g-----Sugar 100 gWater 50 mlGinger Syrup 50 …
From youtube.com
From youtube.com
YAKGWA RECIPE: DELICIOUS HONEY COOKIES READY IN A FEW STEPS!
Web Yakgwa recipe: delicious honey cookies ready in a few steps! - YouTube 0:00 / 3:11 Yakgwa recipe: delicious honey cookies ready in a few steps! Cookist Wow 612K …
From youtube.com
From youtube.com
YAKGWA RECIPE: DELICIOUS HONEY COOKIES READY IN A FEW STEPS!
Web Sep 4, 2019 Add vegetable oil. Separately whisk dry ingredients: donut mix, rice flour and regular flour. Combine dry and wet mixtures to form the dough. Set aside in fridge for 1 …
From video.cookist.com
From video.cookist.com
SICKLY SWEET: RECREATING LADY YI’S YAKGWA — KITCHEN, STUDIO, …
Web Apr 25, 2022 First, I prepared the soaking syrup (jeupcheong).I simply mixed the 0.42 cups honey, 0.42 cups rice syrup (jocheong), and 1 tablespoon of water together in a …
From kitchenstudiofactory.com
From kitchenstudiofactory.com
21 TRADITIONAL KOREAN DESSERTS (+RECIPES) - THE KITCHEN …
Web Aug 4, 2022 Yakgwa is a traditional Korean pastry or cookie that is somewhat similar to Baklava, instead the flavors are full of honey and ginger. These pastries are often sold in …
From thekitchencommunity.org
From thekitchencommunity.org
MAANGCHI’S YAKGWA RECIPE - COOKING KOREAN FOOD WITH …
Web Feb 10, 2023 Maangchi's recipesby category: Kimchi Essential Korean dish Side dishes Banchan makes the meal Rice Our most important grain Pancakes Savory & simple Rice …
From maangchi.com
From maangchi.com
TRADITIONAL KOREAN DESSERT | YAKGWA RECIPE - YOUTUBE
Web #shortvideo #shorts #short #sweetrecipe #easyrecipe #cookingvideo #korean #desserttutorial #yakgwa #traditional #cookiesrecipe
From youtube.com
From youtube.com
HANGWA ARCHIVES - KIMCHIMARI
Web Due to different brands of ingredients having different nutritional values, the values I provide here may be different from your preparation. – MSG & Corn Syrup FREE – these are never used in my recipes. – Gluten Free recipe assumes you are using gluten free soy sauce (since many soy sauces contain gluten or wheat). FREE.
From kimchimari.com
From kimchimari.com
13 BEST KOREAN DESSERTS (TRADITIONAL AND MODERN) - KIMCHIMARI
Web Dec 4, 2018 Main ingredients: Tteok rice powder, kabocha squash, matcha tea powder, sesame seeds, dried mung beans Prep Time: 6 hours (mostly for soaking rice) Cook …
From kimchimari.com
From kimchimari.com
KOREAN HONEY COOKIES (YAKGWA) RECIPE - RECIPES.NET
Web Feb 13, 2023 Fry the Yakgwa. Place a sturdy, flat-bottomed fryer or saucepan onto the stove. Add enough oil for frying, at least 2 to 3 inches. Heat over medium heat until the …
From recipes.net
From recipes.net
YAKGWA | PUNCHFORK
Web One 1/2-inch piece ginger, sliced into thin coins; Pine nuts, for garnish; 3 cups all-purpose flour; 1/3 cup toasted sesame oil, plus more as needed; 1/3 cup Ginger-Infused Simple …
From punchfork.com
From punchfork.com
YAKGWA - 약과 HONEY COOKIE RECIPE - BY CATHLYNS KOREAN KITCHEN
Web Mar 31, 2022 Instructions. Prepare oil for frying. Note for Yakgwa, we want to start frying at a low temperature. Make syrup by mixing rice syrup, honey, and water in a saucepan or …
From koreancuisinerecipes.com
From koreancuisinerecipes.com
HONEY-COATED COOKIES (YAKGWA OR YUGWA) RECIPE | EAT YOUR BOOKS
Web Honey-coated cookies (Yakgwa or yugwa) from Growing Up in a Korean Kitchen: A Cookbook by Hi Soo Shin Hepinstall. Shopping List; Ingredients; Notes (1) ... If the …
From eatyourbooks.com
From eatyourbooks.com
YAKGWA (KOREAN HONEY COOKIES) 약과 RECIPE BY MAANGCHI
Web Feb 10, 2023 Yakgwa is fried 2 times. The first fry is done longer at a low temperature, about 250°F (120°C), and the second fry is shorter at high temperature, about 330°F …
From maangchi.com
From maangchi.com
You'll also love