Yakgwa (Korean Royal Court Honey Cookies)
Delicate, amber-coloured Korean honey cookies from the Joseon dynasty royal court — crisp on the outside, chewy within, and deeply fragrant with sesame oil, ginger, and floral honey syrup.
Submitted by Mystery Chef AI
Ingredients
Instructions
Combine flour and salt in a bowl. Add sesame oil and rub through with your fingertips until the mixture resembles coarse sand — this creates the distinctive layered texture.
Mix soju with grated ginger. Add gradually to the flour mixture, stirring gently until the dough just comes together. Do not overwork.
Roll dough to 1 cm thickness on a lightly floured surface. Cut into 4x4 cm rectangles and press a small decorative pattern in the centre with a chopstick.
Heat oil in a deep pot to 140°C. Fry cookies in batches for 8-10 minutes, turning gently, until pale golden. Low temperature is essential — do not rush.
Make the honey syrup: combine honey, water, and cinnamon in a small pot. Simmer for 2 minutes until slightly thickened.
While still warm, submerge the fried cookies in the honey syrup for 10-15 minutes to soak through.
Remove with a slotted spoon and place on a wire rack. Press a pine nut into the centre of each cookie.
Allow to cool completely before serving — they firm up beautifully as they set.
💡 Chef's Tip
Frying at a low 140°C is non-negotiable — too hot and the outside browns before the inside cooks through. Yakgwa keeps for up to a week in an airtight container and the flavour improves after a day as the syrup fully sets.
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