Skip to content
Menu
Yakgwa (Korean Honey Ginger Biscuits)
Dessert

Yakgwa (Korean Honey Ginger Biscuits)

12 hServes 16Nutri-Score D€€
from @yourroyalfoodness1 import0 cooked
Adapt this recipe

what you need

Ingredients

16 people
  • all-purpose flour (sifted)Grains250 g
  • honeyPantry120 g
  • ginger juice (freshly squeezed)Produce20 ml
  • sesame oilPantry20 ml
  • sojuBeverages20 ml
  • saltSpices2 g
  • vegetable oil (for deep frying)Pantry1 litre
  • honey (for the syrup)Pantry200 g
  • water (for the syrup)Other200 ml
  • ginger (sliced, for the syrup)Produce20 g

per serving

Nutrition

125kcal

Carbs
21 g
Proteins
2 g
Fat
4 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Saucepan
  • Stockpot
  • Slotted spoon
  • Rolling pin
  • Cookie cutter
  • Skewer

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5
Get Mezze