Korean yakgwa, fried honey cookie

6 servings
15 min
15 min
Very Easy


Number of serving: 6
Sesame Oil Flour

1 Cup Whole Wheat Flour

1 teaspoon Baking Powder

2 tablespoons Sesame Oil

Honey Cookie Seasoning

2 tablespoons Honey

2 tablespoons Rice Wine, refined

1/4 teaspoon Salt

1/2 tablespoons Ginger Juice, shred a large knob of ginger and then squeeze the juice out into a bowl or 2 teaspoons Ground Ginger

Dash of White Pepper, Optional

1/4 teaspoon Cinnamon Powder

4 Cups Peanut Oil

Pine Nuts

Honey Syrup:

1 Cup Honey

1/2 Cup Water

1/4-1/2 teaspoon Cinnamon Powder


  • Sieve the wheat flour and baking powder combo over a bowl two times.
  • Combine the honey, sesame oil, rice wine, salt, ginger juice, white pepper and cinnamon and mix well.
  • Pour the honey mixture over the sesame oil flour mixing and kneading lightly to form into a ball.
  • Roll out dough using a cookie cutter. Heat your oil to 85º-90ºC then place all of the cookies in the oil and fry for 15 minutes.
  • When the dough floats raise your temperature to high, flip the cookies over and fry for an additional 5 minutes until brownish in color.
  • Allow the oil to drain for 8 minutes on a strainer and soak in the honey/cinnamon mixture for 5-6 hours.
  • Allow the honey to drip in a strainer for about 2 hours. Garnish with pine nuts.


Korean YakGwa, Fried Honey Cookie, photo 1Korean YakGwa, Fried Honey Cookie, photo 2

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