Deep-fried and then drenched in a honey syrup, yak kwa are a traditional Korean sweet flavored with sesame oil and fresh ginger juice. Our version of the cookie is adapted from Authentic Recipes from Korea
Ingredients
FOR THE SYRUP:
- 1⁄4 cup sugar
- 1⁄4 cup honey
- 1⁄8 tsp. kosher salt
FOR THE COOKIES:
- (2") peeled ginger
- 2 cups flour, plus more for dusting
- 1⁄8 tsp. kosher salt
- 2 tbsp. sesame oil
- 3 tbsp. honey
- 2 tbsp. rice wine or sake
- Oil, for frying
- Ground cinnamon, for serving
- Crushed pine nuts, for serving
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Instructions
Step 1
Make the syrup: Combine sugar, honey, salt, and ½ cup water in a 2-qt. saucepan. Bring to a boil; simmer for 5 minutes, stirring frequently. Remove from heat and cool.
Step 2
Make the cookies: Blend ginger and 2 tbsp. water in a blender and purée until smooth. Pour through a strainer; set aside.
Step 3
Combine flour, salt, and sesame oil in the bowl of a food processor; pulse until the mixture resembles fine breadcrumbs. Add ginger juice, honey, rice wine, and 2 tbsp. water; process until a smooth, pliable dough forms. Turn the dough out onto a lightly floured surface and roll it out into ¼” thick circle, about 12” wide. Using a cookie cutter, cut dough into 20 cookies.
Step 4
Heat 2” oil in a 6-qt. saucepan until a deep-fry thermometer reads 300°. Working in batches, carefully slide cookies into oil and fry, flipping once, until puffed and golden, about 3-4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack. Dip cookies into syrup; transfer to a serving plate. Dust with cinnamon and pine nuts, if using.
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