Yakgwa (Honey Pastry)
A traditional Korean sweet pastry shaped like a flower, deep-fried and soaked in a honey-ginger syrup.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Yakgwa (Honey Pastry) to your week, check it against your household's allergens, and build the shopping list automatically.