Yakgwa

The story

Yakgwa is a Korean dessert with a clear sense of place. Yakgwa is a historic Korean confection associated with royal, ceremonial and festive tables. Its name references medicinal confectionery, reflecting the older status of honey and sesame oil as valued ingredients. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 250 g plain flour
• 25 ml toasted sesame oil
• 1 tsp Cinnamon
• 15 ml ginger juice
• 45 ml rice wine or soju
• 60 g honeyfor dough
• 900 ml neutral frying oil
• 180 g honeyfor syrup
• 120 ml waterfor syrup
• 20 g fresh gingersliced for syrup
• 1 piece cinnamon stick
• 20 g pine nutsfor garnish

Method

1. Rub the flour with sesame oil between

   Rub the flour with sesame oil between your fingertips until evenly sandy. This coating shortens gluten strands and helps create yakgwa’s distinctive layered, slightly flaky interior.

   Look for: evenly sandy Tip: The two-stage low-temperature fry is crucial: start cool enough for the interior to open before deepening the colour. Avoid: Hot oil browns the outside before the centre expands; kneading makes the pastry tough; soaking in boiling syrup can collapse the texture.

2. Mix cinnamon, ginger juice, rice wine and

   Mix cinnamon, ginger juice, rice wine and 60 g honey, then add just enough to bring the flour into a firm dough. Press together rather than kneading. Rest covered for 20 minutes.

3. Roll to about 8 mm thick and

   Roll to about 8 mm thick and cut into small flower shapes or rectangles. Pierce each piece several times with a skewer so syrup can later penetrate the centre.

4. Heat frying oil to only 120–130°C

   Heat frying oil to only 120–130°C. Add the pastries and fry slowly until they float and begin to expand, then gradually raise the oil to about 150°C and continue until they are an even deep amber.

   Look for: they float and begin to expand, then gradually raise the oil to about 150°C and continue until they are an even deep amber

5. Meanwhile simmer 180 g honey with water,

   Meanwhile simmer 180 g honey with water, ginger and cinnamon for 5 minutes, then cool until warm. Drain the fried pastries thoroughly and transfer them into the syrup.

   Look for: warm

6. Soak for at least 2 hours, preferably

   Soak for at least 2 hours, preferably overnight, turning once. Drain on a rack, garnish with pine nuts and allow the surface to become glossy but not dripping before serving.

   Look for: Pastries are evenly amber, feel surprisingly light when lifted from the oil, and absorb syrup into the centre without disintegrating.

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.