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Yakgwa (Korean Honey Ginger Biscuits)
Dessert

Yakgwa (Korean Honey Ginger Biscuits)

12 uVoor 16Nutri-Score D€€
van @yourroyalfoodness1 import0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

16 personen
  • all-purpose flour (sifted)Granen250 g
  • honeyVoorraadkast120 g
  • ginger juice (freshly squeezed)Groente en fruit20 ml
  • sesame oilVoorraadkast20 ml
  • sojuDranken20 ml
  • saltKruiden en specerijen2 g
  • vegetable oil (for deep frying)Voorraadkast1 liter
  • honey (for the syrup)Voorraadkast200 g
  • water (for the syrup)Overig200 ml
  • ginger (sliced, for the syrup)Groente en fruit20 g

per portie

Voedingswaarden

125kcal

Koolhydraten
21 g
Eiwitten
2 g
Vetten
4 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×2
  • Steelpan
  • Soeppan
  • Schuimspaan
  • Deegroller
  • Uitsteekvorm
  • Spies

stap voor stap

Bereiding

  1. 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.
    Stap 1

  2. 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.
    Stap 2

  3. 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.
    Stap 3

  4. 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.
    Stap 4

  5. 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.
    Stap 5
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