Yakgwa

Name: Yakgwa
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 200 g wheat flour; 80 ml sesame oil; 80 ml rice syrup; 1 tbsp ginger juice; 1 pinch salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Yakgwa, a traditional Korean confection, has its roots deeply embedded in ancestral rites where it was prepared with great care and attention. This home-style version captures the essence of those ceremonial offerings, bringing it to your kitchen with the same reverence. Typically enjoyed during festive occasions and celebrations, Yakgwa is a sweet treat that has graced Korean tables for generations.

Bite into Yakgwa, and you'll be greeted by a delightful harmony of flavors: the nutty warmth of sesame oil, the subtle sweetness of rice syrup, and a whisper of ginger. Its texture is both chewy and slightly crisp, making it a satisfying endnote to any meal. Enjoy Yakgwa as a standalone dessert or pair it with a cup of fragrant tea for a true Korean experience.

Ingredients

200 gwheat flour
80 mlsesame oil
80 mlrice syrup
1 tbspginger juice
1 pinchsalt

Method

In a large mixing bowl, combine 200 g of wheat flour with a pinch of salt. Gradually add 80 ml of sesame oil while mixing with your hands until the mixture resembles coarse crumbs. This step ensures that the oil is evenly distributed, creating a tender dough.
Add 1 tbsp of ginger juice to the flour mixture, mixing gently to incorporate. Slowly pour in 80 ml of rice syrup, continuing to mix until a smooth dough forms. The dough should be pliable and slightly sticky, indicating that the ingredients are well combined.
Transfer the dough onto a clean surface and knead it gently for about 3 to 5 minutes. This helps develop gluten, giving the Yakgwa its characteristic chewy texture. The dough should feel smooth and elastic when ready.
Roll the dough to about 1 cm thickness using a rolling pin. Use a small round cutter or knife to cut the dough into desired shapes, traditionally flower-shaped or round. This step is important for even cooking and presentation.
Heat a deep pan with enough oil for frying over medium heat. Once the oil reaches 160°C (320°F), carefully add the dough pieces in batches. Fry until they turn a golden brown color, which indicates they are cooked through and have developed a crispy exterior.
Remove the fried Yakgwa from the oil and drain on paper towels to remove excess oil. Allow them to cool slightly, which helps them firm up and enhances their chewy texture.
Prepare the syrup by gently heating additional rice syrup in a small saucepan until warm. Dip each Yakgwa piece into the warm syrup, ensuring they are fully coated. The syrup adds sweetness and a glossy finish, enhancing the flavor and appearance of the Yakgwa.
Arrange the syrup-coated Yakgwa on a serving platter. Allow them to rest for a few minutes so the syrup can set, making them easier to handle. Serve at room temperature, allowing the flavors to meld and offering the best texture for enjoyment.