Korean

Yakgwa (Honey Pastry)

Name: Yakgwa (Honey Pastry)
Total time: 120 min
Yield: 8 servings
Cuisine: Korean
Ingredients: Dough: 2 cups all-purpose flour; 3 tbsp toasted sesame oil; 3 tbsp honey; 2 tbsp rice wine (cheongju); 1/2 tsp salt; 1/4 tsp white pepper. Syrup: 1 cup honey; 1 cup rice syrup; 1 cup water; 1 tbsp grated ginger

A traditional Korean sweet pastry shaped like a flower, deep-fried and soaked in a honey-ginger syrup.

120 minutes

Serves 8

Dessert

Contains common allergens

Sesame Wheat

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Instructions

6 steps

1
Prepare the syrup by boiling the honey, rice syrup, water, and grated ginger for 10 minutes. Turn off the heat and let it cool slightly.

2
Sift the flour, salt, and white pepper. Vigorously rub the sesame oil into the flour by hand until it resembles fine crumbs.
3
Gently mix in the honey and rice wine, folding the dough just until it comes together (do not over-knead, or it will be tough).
4
Roll the dough out to 1/2-inch thickness. Press into traditional wooden Yakgwa flower molds, or cut into 1.5-inch squares and poke a few holes in each with a fork.
5
Heat oil to a very low 210°F (100°C). Fry the dough slowly for 10-12 minutes so the insides cook and expand. Then increase the heat to 300°F (150°C) and fry until deep golden brown.
6
Immediately transfer the hot, fried pastries directly into the warm ginger-honey syrup. Let them soak for at least 2 hours (or overnight) to become sweet, moist, and slightly chewy.

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