Make the honey ginger syrup

• Combine the honey, water and sliced ginger in a saucepan.
• Bring to a gentle simmer and let the ginger infuse, then set aside to cool.

Mix the dough

• Whisk the sifted flour with the salt in a bowl.
• Stir the honey, ginger juice, sesame oil and soju together in another bowl until smooth.
• Pour the wet mixture into the flour and mix into a smooth, firm dough.

Shape the biscuits

• Roll the dough out to an even thickness.
• Cut out small rounds with a cookie cutter.
• Pierce each biscuit a few times with a skewer to make the traditional pattern.

Deep fry the biscuits

• Heat the vegetable oil in a pot to a low-medium temperature.
• Fry the biscuits gently until golden and crisp on the outside, turning as needed.
• Drain on a rack or paper towels.

Soak overnight in the syrup

• Dip the fried biscuits into the cooled honey ginger syrup until well coated.
• Leave them to soak in the syrup overnight so they become moist inside.