Korean yakgwa, fried honey cookie

  • Korean YakGwa, Fried Honey Cookie
  • Korean YakGwa, Fried Honey Cookie, Photo 2
Recipe type:
Number of serving:
6 servings
15 min
Cook time:
15 min
Ready in:
30 min
Very Easy


- 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


Step 1

Sieve the wheat flour and baking powder combo over a bowl two times.

Step 2

Combine the honey, sesame oil, rice wine, salt, ginger juice, white pepper and cinnamon and mix well.

Step 3

Pour the honey mixture over the sesame oil flour mixing and kneading lightly to form into a ball.

Step 4

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.

Step 5

When the dough floats raise your temperature to high, flip the cookies over and fry for an additional 5 minutes until brownish in color.

Step 6

Allow the oil to drain for 8 minutes on a strainer and soak in the honey/cinnamon mixture for 5-6 hours.

Step 7

Allow the honey to drip in a strainer for about 2 hours. Garnish with pine nuts.

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