Gaesung Yakgwa (Traditional Korean Honey Cookie)
Gaesung Yakgwa (Traditional Korean Honey Cookie)
Authentic Whole Wheat Gaesung Yakgwa
A perfect, homemade traditional Korean treat to gift to loved ones during holidays or special occasions. Made with whole wheat flour for a richer, nuttier flavor and enhanced aroma, these homemade yakgwa are a thoughtful and delicious way to express your gratitude. Follow our detailed instructions for a delightful baking experience!
Dough Ingredients- 400g whole wheat flour
- 80g sesame oil
- 80g sugar syrup
- 90g soju (Korean rice wine)
- A pinch of black pepper
- 1g salt
- A pinch of cinnamon powder
Cooking Instructions
Step 1
Begin by accurately measuring all the ingredients needed for your yakgwa. For a smoother dough, consider sifting the whole wheat flour before you start.
Step 2
Time to make the sugar syrup. In a pot, combine 150g sugar and 150g water. Heat over medium-low heat, stirring until the sugar is completely dissolved. Once it starts to boil, remove from heat and let it cool completely. This cooled syrup will be used in the dough.
Step 3
Next, prepare the fragrant and chewy jocheong syrup. In another pot, add 2 cups of jocheong, 1/2 cup of water, 20g of thinly sliced fresh ginger, and 15g of honey. Simmer gently over low heat for at least 10 minutes, allowing the ginger’s aroma to infuse into the syrup. Remove from heat and let it cool completely. You can strain out the ginger slices if desired. Cooling the syrup thoroughly is crucial to prevent the yakgwa from becoming soggy.
Step 4
Prepare the dry ingredients for the dough. In a bowl, place 400g of sifted whole wheat flour. Add a pinch of cinnamon powder and a pinch of black pepper, then lightly mix. Pre-mixing these dry ingredients helps prevent lumps and ensures even distribution.
Step 5
Now, add the sesame oil for that rich, nutty flavor. Pour 80g of sesame oil over the flour mixture. Using your hands, rub the oil into the flour until it resembles coarse breadcrumbs. This ‘oiling’ process is key to achieving a slightly crisp texture in your yakgwa.
Step 6
Sift the oiled flour mixture once more. This step further refines the dough, breaks up any clumps, and helps in shaping the yakgwa beautifully. Have your finely sifted, oiled flour ready.
Step 7
It’s time to bring the dough together. Add 1g of salt to the sifted flour and mix. Gradually add the cooled 80g sugar syrup and 90g soju, mixing gently with a spatula or your hands until just combined. Avoid overmixing; stop as soon as the flour is incorporated to prevent the dough from becoming tough.
Step 8
Gather the dough into a ball and gently knead it until smooth. Press down on the dough in the bowl with your hands to form a cohesive ball. Continue until the surface is smooth and even.
Step 9
Now, let’s create the characteristic layered look of yakgwa. Place the dough on a clean surface and gently press it down to your desired thickness. Cut the dough in half, stack one half on top of the other, and press down again. Repeat this folding and pressing process two more times. This layering technique gives yakgwa its distinct texture.
Step 10
Finally, roll out the dough evenly with a rolling pin to about 1cm thickness. Using a knife, carefully cut the dough into uniform square pieces, approximately 4cm by 4cm. Clean cuts will ensure the yakgwa maintain their shape during frying.
Step 11
Before frying, add decorative and functional holes. Use a fork to gently poke holes into the surface of each cut yakgwa piece. These holes allow the cookie to cook evenly through the center and help the syrup soak in better later.
Step 12
Prepare for frying. Pour enough cooking oil into a pot to deep-fry and heat it to 110°C (230°F). Carefully add the prepared yakgwa pieces to the oil. Fry them over low heat for about 2-3 minutes. This low-temperature frying ensures they cook through evenly without burning.
Step 13
Once the yakgwa start to float to the surface, gradually increase the oil temperature to 140°C (285°F). Continue frying until they turn a beautiful golden brown. Flip them occasionally to ensure even browning. Be careful not to over-fry, as they can become too hard.
Step 14
Remove the fried yakgwa from the oil and drain them, but not directly onto paper towels. It’s best to stand them upright on a rack or skewer them for a short while to allow excess oil to drip off. This prevents the bottoms from becoming soggy.
Step 15
The final step is to soak the yakgwa in the sweet syrup. Place the warm, drained yakgwa into the completely cooled jocheong syrup. Let them soak for about 20 minutes, ensuring they absorb the delicious sweetness. Turning them halfway through will help the syrup penetrate evenly.
Step 16
After soaking, remove the yakgwa from the syrup and arrange them attractively. Your homemade Whole Wheat Gaesung Yakgwa are now ready to be enjoyed! Perfect for gifting or as a special treat.
